Saucy Chicken Puttanesca
Try this one-pot take on the classic Neapolitan pasta dish for an easy and unbelievably tasty mid-week dinner.
Tender chicken legs and thighs are cooked in a tomato, white wine, and anchovy-based sauce along with lots of olives, capers, and garlic. If the idea of anchovies puts you off, don’t worry – there is no fishy taste in the finished sauce, and the anchovies and capers add a salty tang.
Cook this dish off in one large oven and stove-top proof pan to save yourself the washing up. Serve with cooked potatoes, veggies, rice, or orzo pasta.
Instructions
Preheat oven to 350F/160C fan/gas mark 4. Pat chicken dry with paper towels, then season all over with salt.
Preheat oven to 350F/160C fan/gas mark 4. Pat chicken dry with paper towels, then season all over with salt.
Heat 2 Tbsp. oil in a large skillet over medium-high until it’s hot. Cook the chicken pieces, turning occasionally, until the skin is golden brown all over. This will take between 10-20 minutes depending on the amount and type of chicken joints you use.
Transfer chicken to a plate. spoon out all but 3 Tbsp. fat left from cooking the chicken in the pan.
Heat 2 Tbsp. oil in a large skillet over medium-high until it’s hot. Cook the chicken pieces, turning occasionally, until the skin is golden brown all over. This will take between 10-20 minutes depending on the amount and type of chicken joints you use.
Reduce heat to medium and add garlic and anchovies to the same skillet.
Cook while stirring often until garlic is softened and anchovies have disintegrated. This takes around 2–3 minutes. Sprinkle in red pepper flakes (if using) then stir in tomato paste.
Cook, stirring occasionally, until tomato paste begins to split and stick to the pan – around 3 minutes. Next, add olives, wine, capers, bay leaves (if using), and lemon peel. Bring to a simmer over medium heat.
Transfer chicken to a plate. spoon out all but 3 Tbsp. fat left from cooking the chicken in the pan.
Cook until most of the wine has evaporated, while stirring occasionally – around 5–7 minutes.
When the sauce is cooked, add the chicken (skin side up) into sauce in a single tight, layer. Pour in 1 cup water and bring to a simmer on the stove top.
Reduce heat to medium and add garlic and anchovies to the same skillet.
Transfer skillet to the oven and bake, uncovered, until sauce is thickened, and chicken is cooked through. This will take around 20–25 minutes (with using whole legs, it’ll take closer to 30–35 minutes).
Taste a spoonful of the sauce—it should have a good, salty tang due to the anchovies and capers, so you most likely won’t need to season with more salt.
Transfer chicken to a serving platter and spoon sauce over the top. Drizzle with oil and serve with lemon wedges alongside.
