Chicken alla Puttanesca
Recipe Type: Main
Cuisine: Italian
Serves: 6 servings
A take on the simple puttanesca sauce, but this time spooned over chicken and baked.
  • 5 tablespoon extra-virgin olive oil
  • 1 whole chicken cut into pieces
  • 2 garlic cloves, smashed
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • ½ cup chicken stock
  • 28 oz canned San Marzano diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • ½ cup Kalamata olives, pitted and sliced
  • 2 tablespoons capers, rinsed
  • Salt to taste
  • 1 teaspoon dried chili flakes
  • 3 garlic cloves quartered
  • ¼ cup fresh basil leaves, torn
  • ½ teaspoon dried oregano
  1. Preheat the oven to 350°F.
  2. In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
  3. In the same skillet add olive oil and garlic and sauté until translucent for 2 minutes. Stir in olives, capers, basil and oregano and cook for 1 minute.
  4. Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
  5. Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked through.
  6. Remove from the oven and sprinkle with fresh basil leaves. Serve hot.
Recipe by Honest Cooking at