Chicken Puttanesca Recipe

Ingredients

• ¾ teaspooncoarse kosher salt
• 6 large (about 1.36 kg total)bone-in chicken thighs
• 1 tablespoon (15 ml)extra-virgin olive oil
• 3 cloves, finely choppedgarlic
• 5 fillets, finely choppedanchovies
• ¼ teaspoon, or to tastecrushed red pepper flakes
• 1 can (794 g)diced tomatoes
• 2 tablespoonstomato paste
• 2 teaspoons, optionalsugar
• 1 teaspoondried oregano
• ½ cup (about 75 g), roughly choppedpitted Italian olives
• 2 tablespoons, drainedjarred capers
• 1 tablespoon, choppedfresh basil, parsley or oregano, to serve

Instructions

1. 1

   Heat and season

   Preheat the oven to 200°C (400°F). Sprinkle the salt over the chicken.

2. 2

   Brown the chicken

   Heat the oil in a large ovenproof skillet, preferably cast iron, over high heat until shimmering but not smoking. Put the chicken in skin-side down and cook for 5–6 minutes, until browned. Turn it with a thin spatula and brown the other side for about 5 minutes. Transfer the chicken to a plate; it will finish cooking later.

3. 3

   Cook the aromatics

   If the skillet is smoking, take it off the heat until the smoke stops. Reduce the heat to medium, then add the garlic, anchovies and red pepper flakes. Stir constantly and cook for about 30 seconds, until the garlic starts to brown.

4. 4

   Simmer the sauce

   Add the tomatoes carefully, as they may splatter, along with the tomato paste, sugar, dried oregano, olives and capers. Stir, scraping up the browned bits from the bottom of the skillet.

5. 5

   Bake the chicken

   Nestle the chicken into the sauce, skin-side up. Transfer the skillet to the oven and cook for 30–35 minutes, until the chicken is very tender and the skin is crisp and browned. An instant-read thermometer inserted into a thigh without touching the bone should read at least 74°C (165°F). Serve sprinkled with basil, parsley or oregano.

What is chicken puttanesca?

Puttanesca is an Italian-style tomato sauce known for its savoury, briny combination of olives, capers and anchovies, often with garlic and chilli. This version turns those flavours into a one-pan meal by roasting chicken thighs directly in the sauce.

Bone-in thighs bring plenty of flavour, while searing them first gives the skin a head start on browning. The sauce picks up the savoury drippings as the chicken finishes in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 26g protein, 9g carbs, 28g fat.

The tomatoes and optional sugar provide most of the carbohydrates, while the chicken supplies much of the protein. The chicken skin and olive oil account for much of the fat, with the olives adding some as well. Serve with a generous green salad or vegetables alongside the bread to round out the plate.

Why sear the thighs first?

Skin first: Starting skin-side down in a hot skillet browns the skin before the chicken goes into the sauce. Let it release and colour rather than moving it around too soon.

Use a thin spatula to turn the thighs, then brown the other side briefly. The chicken is not meant to be cooked through at this stage; it finishes in the oven.

Build the sauce in the same pan

Anchovies and garlic: Once the skillet is no longer smoking, cook these with the chilli over medium heat, stirring constantly. The brief cooking time helps the garlic start to brown without letting it burn.

Browned bits: Scrape the base of the skillet as you stir in the tomatoes and other sauce ingredients. Those bits add flavour to the sauce, and the tomatoes loosen them from the pan.

Keep the skin above the sauce

Skin-side up: Settle the thighs into the sauce with their skin exposed. This helps the skin brown and crisp in the oven instead of being covered by liquid.

Doneness: The thighs should be very tender, with crisp, browned skin. Check the thickest part of a thigh with an instant-read thermometer, keeping the probe clear of the bone.

Balance the salty flavours

Olives, capers and anchovies all bring a savoury, salty edge, so taste the sauce before adding any extra salt. The recipe seasons the chicken with a measured amount at the start.

Sugar is optional: add it with the sauce ingredients if you want to soften the tomato's sharpness. The chilli can also be adjusted to suit your preference.

Serve it with something to mop up the sauce

Crusty bread is an easy partner for the tomato sauce and makes this a more complete meal. Put it on the table alongside the skillet so everyone can spoon up the sauce.

For another option, serve with pasta or a simple green salad. Add the chopped fresh herbs just before serving for a fresh finish.

Recipe notes & tips

• Dry the chicken skin before seasoning if it is damp, so it can brown more readily.
• Use an ovenproof skillet large enough to hold the thighs in a single layer.
• Keep stirring the garlic, anchovies and chilli so the garlic does not catch on the hot pan.
• Take care when adding the tomatoes, as they can splatter in the hot skillet.
• Keep the chicken skin facing upwards when nesting the thighs into the sauce.
• Check the temperature without touching the bone for a reliable doneness reading.

Variations

• More chilli: Increase the red pepper flakes for a hotter sauce.
• Milder sauce: Leave out the red pepper flakes.
• Herb choice: Finish with basil, parsley or oregano, as listed in the recipe.
• Skip the sugar: Omit it for a sharper, less sweet tomato sauce.
• Olive mix: Use a mix of pitted Italian olives, roughly chopped.

Common mistakes to avoid

• Crowding the pan: The thighs may not brown evenly; use a skillet that fits them in one layer.
• Moving the chicken too soon: Give the skin 5–6 minutes to brown before turning it.
• Burning the garlic: If the pan is smoking, take it off the heat before reducing to medium and adding the aromatics.
• Covering the skin: Nestle the thighs skin-side up so the tops stay exposed to the oven.
• Guessing doneness: Check for at least 74°C in the thigh without touching the bone.
• Adding extra salt too quickly: Taste the sauce first, as anchovies, olives and capers are already salty.

How to store

Refrigerate leftovers in a covered container once cooled, and eat within 3 days. Reheat gently in a covered ovenproof dish or in a saucepan until piping hot throughout; the skin may soften when reheated.

Frequently asked questions