Chicken a la Puttanesca

This is a lovely pasta sauce but enjoy it with chicken too.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)
Serves 1 Prep: 5 min Cook: 20 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Olive oil as required
Garlic 2 cloves
Dried chilli 1
Tinned tomato (small) 1
Anchovy fillets 2
Black olives 10
Capers 2 tbsp
Chicken stock 200ml
Parsley if you like
Shallot 1/2

Method

1
Remove the bones from the chicken and rub with the salt & pepper. Keep aside for 5 minutes.
2
Put 1 tbsp olive oil in a frying pan and add the chicken, skin side down, and fry for 3 minutes on high heat. Turn over and fry for another 3 minutes then remove to a plate.
3
Add another 1 tbsp olive oil to the pan and add the finely chopped shallot and smashed garlic. Add the deseeded and flaked dried chilli.
4
Add 4 finely chopped black olives and anchovies and fry for 2 minutes on medium heat. Add the tomatoes.
5
Add the remaining whole olives, capers and the chicken stock.
6
Return the chicken to the pan and simmer on medium heat. Baste with the sauce every now and then.
7
When the sauce has reduced to half, it's ready. Transfer the chicken to a dish and pour over the sauce. Serve with rice or pasta or a baguette slice.

Tips & Note

Chicken a la Puttanesca

This is a lovely pasta sauce but enjoy it with chicken too.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)

Serves 1

Prep: 5 min

Cook: 20 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Olive oil as required
Garlic 2 cloves
Dried chilli 1
Tinned tomato (small) 1
Anchovy fillets 2
Black olives 10
Capers 2 tbsp
Chicken stock 200ml
Parsley if you like
Shallot 1/2

Chicken a la Puttanesca

Recipe ID :2384 Posted on 06 FEB 2017

Serves 1

Prep 5min
Cook 20min
views 1,661
printed 4

saved 0

This is a lovely pasta sauce but enjoy it with chicken too.

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Ingredients

Print Ingredients Email Ingredients
2
as required
as required
2 cloves
1
1
2
10
2 tbsp
200ml
if you like
1/2

Method

Prep
5min
Cook
20min
1
Remove the bones from the chicken and rub with the salt & pepper. Keep aside for 5 minutes.
2
Put 1 tbsp olive oil in a frying pan and add the chicken, skin side down, and fry for 3 minutes on high heat. Turn over and fry for another 3 minutes then remove to a plate.
3
Add another 1 tbsp olive oil to the pan and add the finely chopped shallot and smashed garlic. Add the deseeded and flaked dried chilli.
4
Add 4 finely chopped black olives and anchovies and fry for 2 minutes on medium heat. Add the tomatoes.
5
Add the remaining whole olives, capers and the chicken stock.
6
Return the chicken to the pan and simmer on medium heat. Baste with the sauce every now and then.
7
When the sauce has reduced to half, it's ready. Transfer the chicken to a dish and pour over the sauce. Serve with rice or pasta or a baguette slice.
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Marco G
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