Chicken Puttanesca Recipe

Season and sear the chicken: Season the chicken thighs with salt and pepper on both sides. Heat a wide skillet over medium heat and add the olive oil.

Once hot, place the chicken skin-side down and cook until the skin is deeply golden and crisp, about 5 to 7 minutes. Flip and cook the other side for 3 to 4 minutes. Transfer the chicken to a plate. The chicken will not be fully cooked at this stage.

Build the flavor base: In the same skillet, add the anchovies and cook, pressing them into the oil until they dissolve. Stir in the garlic and red pepper flakes and cook for another 30 seconds-1 minute until fragrant.

Deglaze and simmer the sauce: Pour in the red wine and use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes, then stir in the crushed tomatoes.

Finish cooking the chicken: Nestle the chicken thighs back into the sauce, skin-side up, and scatter the capers and chopped olives around the chicken. Reduce the heat to a good simmer and cook uncovered for 18 to 20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

Serve: Once done, remove from heat, garnish with chopped parsley and add more chopped olives, if desired. Serve the chicken with plenty of puttanesca sauce spooned over the top.