Puttanesca-style Chicken

This came out pretty well with a nicely browned chicken thigh surrounded by a flavorful sauce of tomatoes, olives and capers. It had a minimum of prep work and, despite the number of ingredients, came together in less time than it takes for the pizza guy to get here.

Other recipes like this I’ve seen used chicken breast. I like the flavor of chicken thighs and that they are more forgiving when overcooked.

Puttanesca-style Chicken
Servings: 4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients:

  • 1 Tbsp. olive oil, perhaps a bit more
  • 4 boneless, skinless chicken thighs
  • 1 large yellow onion, medium dice
  • 1 bell pepper (red or yellow, not green), medium dice
  • 1/4 cup chicken broth
  • 3 cloves garlic, minced
  • 1 tsp. Penzey’s Mural of Flavor spice blend (or see note)
  • 1 tsp. crushed red pepper
  • 1 Tbsp. anchovy paste
  • 1 14.5-oz can diced tomatoes with juice
  • 1/4 c Kalamata olives, chopped
  • 1 tbs capers, drained, rinsed, chopped
  • 1 Tbsp. green peppercorns, drained, rinsed, chopped
  • 1 Tbsp. basil paste (or 1/4 cup chopped fresh basil)
  • 2 Tbsp. fresh parsley, chopped
  • salt and pepper, to taste

Directions:

  1. Pat dry the chicken thighs and trim any excess fat. Sprinkle the skin side with salt and pepper.
  2. Heat the oil in a 12″ non-stick skillet over medium heat until shimmering. Place thighs skin side down in the skillet. Cook for ~5 minutes until evenly browned. Sprinkle upward facing side with salt and pepper, flip thighs and cook another 5 minutes. Remove to a plate.
  3. If less than a tablespoon of oil remains in the pan supplement with additional oil. Add the onions and pepper, sprinkle with salt and saute for 2-3 minutes. Add chicken broth and scrap up any brown bits created by browning the chicken. Cook until the broth is mostly evaporated.
  4. Add garlic, spice blend, red pepper and anchovy paste. Stir to incorporate. Cook until fragrant, about 1 minute.
  5. Add the tomatoes and juice, olives, capers and peppercorns. Stir to combine. Bring to a simmer. Return the chicken to the pan and settle it into the sauce. Reduce temp to low and cook at a simmer for about 20 minutes.
  6. Add basil and parsley to the sauce and taste. Adjust salt & pepper accordingly. Serve with white rice or pasta.

Notes:
If you don’t have the Mural of Flavors spice blend you can mix together 1 tsp. dried thyme, 1 tsp. ground black pepper, 1/2 tsp. dried rosemary, 1/2 tsp. ground coriander and the zest from a lemon or orange. Use 1 teaspoon of that and save the rest.

Once the farm stands shutdown and our kitchen garden succumbs to frost it is difficult to find decent fresh basil. The grocery store will sell you a plastic box of it for $2.99 with half wilted leaves lacking aroma. I found basil paste in a tube and gave it a try. It’s OK, though certainly not the same as just picked fresh basil. I’d use it again.

This recipe was inspired by several sources including Home Sweet Jones, Epicurious and Cooking Light.

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