Chicken Alla Puttanesca

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Chicken Alla Puttanesca

Puttanesca is a sauce typically tomatoes, garlic, olives, and anchovies.  This is a normally served with pasta but I decided to create it around chicken and we did not miss the pasta at all.  Give it a try!


  • 3 tablespoons Olive Oil
  • 7-8 chicken thighs and legs combination
  • Sea salt and Pepper for seasoning chicken
  • 1 small yellow onion, chopped
  • 8 Garlic cloves, chopped
  • 1 28 oz. canned fire-roasted tomatoes, undrained
  • 1 2 oz. can anchovies, drained and chopped
  • 1 cup pitted black olives, chopped
  • 1/3 cup capers, drained
  • 3 tablespoons sun dried tomatoes (suspended in oil and pat dry), chopped
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon balsamic vinegar
  • 1 pinch of red pepper flakes or cayenne pepper


  1. In a large sauté pan or dutch oven (which I prefer) set to medium heat and add olive oil.

  2. Season chicken with salt and pepper. Add the chicken and brown on all sides, then remove it and set aside. Do not over crowd the pan so you may want to do in batches.

  3. Add onion and garlic and sauté until soft and translucent (about 5 minutes). Stir in the tomatoes, anchovies, olives, capers, vinegar, and spices. Return the chicken to the pan and coat with the mixture. Cover and simmer for about 45 minutes. Serve hot.

    NOTE: I like to shred the chicken in large pieces for serving. You can also put in the oven (covered) for 1 hour at 300 degrees F.

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