30 Minute Chicken Puttanesca
Recipe Type: Main
Serves: Serves 4
  • 1 tablespoon extra virigin olive oil
  • 4 chicken thighs, bone in and skin on
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • ¼ cup red wine
  • ¼ cup chicken broth
  • 1 (14.5 ounce can) garlic fire roasted tomatoes
  • 1 cup crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ¼-1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon capers
  • ½ cup olives, pitted and sliced
  • 1-2 tablespoons tomato paste, if needed
  • salt and pepper to taste
  • parsley or basil for serving, if desired
  • parmesan cheese for serving, if desired
  1. Add oil to a large pot or dutch oven.
  2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
  3. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
  4. Add in the onion to the same pot and cook until tender, 3-4 minutes.
  5. Add in garlic and cook for 1 minute.
  6. Stir in wine and deglaze the pan. Scrap the browned bits off the bottom.
  7. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
  8. Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below)
  9. Season with salt and pepper to taste.
  10. If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
  11. For Slow Cooker Method
  12. Cook for 4-6 hours on low.
  13. For Baking Method
  14. Cover and roast in a 400 degree oven for 15 minutes or until cooked.
Recipe by Honest Cooking at https://honestcooking.com/30-minute-chicken-puttanesca/