40 minutes
A rustic yet robust dish that combines the savory flavors of the Mediterranean with the comforting heft of pan-seared chicken.
Chicken Thighs, Pat dry, season with salt and pepper
0 lb
Kosher Salt, Season
to taste
Black Pepper, Season
to taste
Grapeseed Oil, Heat
tablespoons
Medium Onion, Thinly sliced
each
Garlic, Roughly chopped
cloves
Anchovies, Roughly chopped
0 oz
pinches
Tomato Paste, Cook briefly
tablespoons
Whole Tomatoes, Crush gently with spoon
0 cans
Olives, Roughly chopped
cups
Capers, Rinsed
tablespoons
Italian Parsley, Roughly chopped
to garnish
to garnish
1. Sear the Chicken
Pat the chicken thighs dry with paper towels and season with kosher salt and black pepper. Heat grapeseed oil in a deep-sided 12-inch skillet over medium-high heat. Once the oil shimmers, lay the chicken thighs skin-side down and cook for 5 to 6 minutes until golden brown. Flip and cook for another 4 to 5 minutes, then transfer to a plate.
2. Prepare the Aromatics
In the same skillet, cook the thinly sliced onion until soft and translucent. Add the garlic, roughly chopped anchovies, and a pinch of red-pepper flakes, stirring until the garlic is fragrant and anchovies have melted into the onion.
3. Make the Puttanesca Sauce
Stir in a tablespoon of tomato paste and cook briefly. Follow with a can of whole tomatoes, crushing them gently with a spoon. Add roughly chopped olives and rinsed capers. Nestle the chicken back into the skillet, and let simmer for 15 to 20 minutes until the chicken is cooked and the sauce thickens.
4. Garnish and Serve
Taste and adjust seasoning if necessary. Sprinkle with roughly chopped Italian parsley and fresh oregano leaves before serving.
Comments (0)