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Chicken puttanesca in a skillet with bone in chicken thighs, olives, capers, and basil

Chicken Puttanesca

Bone in chicken thighs simmered in a bold, briny tomato sauce loaded with olives, capers, and anchovies. A pantry staple dinner that tastes far more complex than the short ingredient list suggests.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Bone In, Skin On Chicken Thighs
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil
  • 4 Garlic Cloves minced
  • 4 Anchovy Fillets chopped
  • 1/2 tsp Red Pepper Flakes or to taste
  • 28 oz Crushed Tomatoes canned
  • 1/2 cup Kalamata Olives pitted and halved
  • 2 tbsp Capers drained
  • 1 tsp Dried Oregano
  • Fresh Basil or Parsley for garnish

Equipment

  • 1 Large Skillet With a lid, for searing and simmering
  • 1 Instant Read Thermometer To check chicken doneness
  • 1 Wooden Spoon For stirring and scraping the pan

Method
 

  1. Sear the Chicken – Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet over medium high heat and sear skin side down for 5 to 6 minutes, until golden and crisp. Flip and sear the other side for 3 minutes. Remove to a plate.
  2. Build the Sauce – Lower heat slightly. Add garlic, anchovies, and red pepper flakes to the same skillet, stirring until anchovies dissolve, about 1 minute. Add crushed tomatoes, olives, capers, and oregano, stirring to combine and scraping up browned bits.
  3. Simmer – Nestle chicken back into the sauce, skin side up. Bring to a gentle simmer, reduce heat to low, cover partially, and cook 25 to 30 minutes, until chicken reaches 165 degrees Fahrenheit and sauce has thickened.
  4. Finish – Remove from heat, garnish with fresh basil or parsley, and serve directly from the skillet.

Notes

Do not skip searing the chicken skin fully before adding sauce, since a proper sear helps the skin stay crisp even after simmering. Taste before adding extra salt, since olives, capers, and anchovies already bring plenty. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months, though the chicken skin will soften after freezing.