Braised Chicken Puttanesca

1. Prep

Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season with salt. Chop the olives and parsley, slice the garlic and microplane the cheese.

2. Sear Chicken

In an oven-proof pot or Dutch oven, heat the avocado oil over medium-high heat. Add the chicken thighs and sear until golden-brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

3. Sweat Aromatics

Reduce the heat to medium. Add the sliced garlic to the pot and sauté until just fragrant, about 1 minute. Be careful not to overcook, as garlic can become bitter if browned.

4. Deglaze

Pour in the white wine (or extra chicken stock) and stir to lift any browned bits from the bottom of the pot. Let it reduce by half, which will concentrate the flavors.

5. Add Cooking Liquid

Stir in the chicken stock, crushed San Marzano tomatoes, chopped black olives, capers, and crushed Calabrian chili. Bring the sauce to a simmer, tasting for balance, and adjust seasoning if necessary.

6. Braise Chicken

Return the chicken thighs to the pot, nestling them into the sauce. Bring it back to a low simmer, cover the pot with a lid, and transfer it to the preheated oven. Braise for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

7. Finishing Ingredients

Remove the pot from the oven. Stir in the microplaned Parmesan cheese and chopped parsley off the heat, allowing the residual heat to melt the cheese into the sauce. Adjust the seasoning with more salt to taste.