Emily Carter
Chicken Puttanesca is a hearty dish that combines the classic Italian tomato-based puttanesca sauce with chicken. The sauce is typically made with olives, capers, anchovies, and garlic, and is served with long pasta. To season the chicken for this dish, start by patting the chicken pieces dry with paper towels. Then, season generously with salt and pepper, and optionally, Herb de Provence. You can also add red pepper flakes for an extra kick. Some recipes suggest browning the chicken in a skillet before adding it to the sauce, while others recommend oven-braising the chicken in the puttanesca sauce until tender. Either way, the chicken will absorb the bold flavours of the puttanesca sauce, resulting in a delicious and comforting meal.
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What You'll Learn
Season chicken thighs/breasts with salt and pepper
To season chicken thighs/breasts with salt and pepper for a chicken pasta puttanesca, follow these steps:
First, pat the chicken thighs dry with paper towels or kitchen paper. This step is important as it helps to remove any excess moisture, ensuring that the chicken will brown properly during cooking.
Next, season the chicken thighs generously with salt and pepper on both sides. You can also add other seasonings like Herb de Provence at this stage to enhance the flavour. Don't be shy with the seasoning, as this will help to build flavour in your final dish.
If you are using chicken breasts, you can wipe them with kitchen paper to remove any excess moisture before seasoning.
After seasoning, heat some oil in a skillet over medium-high heat until it shimmers. Add the chicken to the hot oil, skin-side down, and cook undisturbed until nicely browned. For chicken thighs, this should take around 5 to 6 minutes per side. For chicken breasts, cook until both sides have a rich golden colour.
Once the chicken is browned, you can transfer it to a plate and set it aside while you prepare the rest of your pasta puttanesca sauce. Remember to taste the sauce as you build the flavours and adjust the seasonings accordingly.
Finally, return the chicken to the sauce and simmer until the chicken is cooked through. For chicken thighs, this should take around 15 to 20 minutes. For chicken breasts, cook until a meat thermometer inserted into the thickest part of the chicken registers 165°F.
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Brown chicken in a skillet
To brown chicken in a skillet, you will first need to pat the chicken dry. Chicken thighs or breasts can be used, and they should be seasoned generously with salt and pepper on both sides. If you want to add more herbs, you can include some Herb de Provence.
Next, heat some oil in a skillet over medium-high heat. When the oil is shimmering, place the chicken in the skillet, skin-side down, and leave it undisturbed for 3 minutes or until browned. If you are using a cast-iron or stainless steel skillet, do not turn the chicken until it moves easily without prodding. Then, flip the chicken and cook the other side for another 3 minutes or 5 to 6 minutes.
Once the chicken is browned, transfer it to a plate and set it aside. You can then use the same skillet to cook the other ingredients for your pasta puttanesca, such as onions, garlic, anchovies, and red pepper flakes.
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Prepare tomato sauce with anchovies, capers, and olives
To prepare a tomato sauce with anchovies, capers, and olives for chicken pasta puttanesca, start by heating oil in a large skillet over medium-high heat. You can use extra-virgin olive oil or any other neutral oil of your choice. Once the oil is shimmering, add chopped onions and cook until they are softened, which should take around 2 to 3 minutes. Next, add garlic, anchovies, and red pepper flakes. Cook this mixture, stirring occasionally, for about 2 minutes until the garlic turns pale golden and the anchovies dissolve.
At this point, add tomato paste and stir until it dissolves. Then, stir in crushed or canned tomatoes along with their juices, scraping up any brown bits from the bottom of the pan. You can also add tomato purée for a richer sauce. Now, it's time to add the key ingredients: stir in the olives and capers. You can also add chopped basil, Italian seasoning, or fresh oregano to enhance the flavour. Taste the sauce and adjust the seasoning with salt and pepper as needed, keeping in mind that anchovies and capers already contribute a salty flavour.
Simmer the sauce gently, allowing the flavours to meld. If it starts to look dry, add a tablespoon of water as needed. For a heartier version, you can nestle chicken pieces directly into the sauce and simmer until the chicken is cooked through, creating a delicious one-pot dish. Alternatively, prepare the sauce separately and serve it over chicken breasts or thighs, with pasta on the side.
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Simmer chicken in the sauce
Once you've seasoned your chicken with salt and pepper and sautéed it in oil, it's time to simmer the chicken in the sauce.
Simmering the Chicken
Start by making the puttanesca sauce. In a separate pan, heat some oil over medium heat. Add onions and cook until softened, then add garlic, anchovies, and red pepper flakes. Stir and cook until the garlic turns pale golden and the anchovies dissolve. Add the tomato paste and stir until dissolved. Then, add the tomatoes and their juices, along with the briny capers and olives.
Now, nestle the chicken pieces into the sauce, ensuring they are covered in the sauce. Bring the sauce to a gentle simmer. For chicken breasts, simmer for about 10 minutes until the chicken is warmed through. For chicken legs, simmer for 20-25 minutes, or until the sauce thickens and the chicken is cooked through. If using whole legs, it may take closer to 30-35 minutes. For chicken thighs, simmer for 5-8 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 165°F.
If the sauce begins to look dry during the simmering process, add a tablespoon of water. Taste the sauce and adjust the seasoning as needed. You can also scatter some parsley and oregano over the dish for added flavour.
Serving Suggestions
Chicken puttanesca is typically served with pasta, particularly tagliatelle or long, thin noodles. It can also be served with crusty bread to mop up the sauce.
Garnish with fresh basil, and your chicken puttanesca is ready to serve!
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Serve with pasta and garnish
Once your chicken puttanesca is ready, it's time to serve it with pasta and garnish. Here are some detailed instructions and tips to help you with this:
Choosing the Right Pasta
The famous Neapolitan puttanesca sauce is traditionally paired with long pasta. Green tagliatelle, as suggested by Delia Smith, is the perfect accompaniment to this dish. Spaghetti is another classic pasta that goes well with the sauce. You can cook the pasta according to the package directions.
Plating the Dish
Start by dividing the chicken among plates or bowls. Spoon the sauce over the chicken generously, making sure to cover it evenly. You can also place the chicken on a platter and arrange the pasta around it, family-style. This way, your guests can serve themselves.
Garnishing
Fresh herbs like basil or parsley can be used to garnish the dish. Simply sprinkle chopped or torn herbs over the plated pasta and chicken. A drizzle of extra-virgin olive oil adds a nice touch and some extra flavour. You can also serve the dish with lemon wedges on the side, which adds a nice acidic balance to the rich dish.
Sides
Chicken puttanesca goes well with a hunk of crusty bread to soak up the delicious sauce. You can also serve it with roasted vegetables, such as onions, peppers, eggplant, and carrots, which have been roasted in the oven with Puttanesca sauce.
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Frequently asked questions
Chicken Puttanesca can be made using chicken breasts, thighs, or legs. The amount of chicken used varies depending on the recipe and the number of people being served. For example, a recipe that serves four people uses four part-boned chicken breasts weighing about 8 oz (225 g) each.
The chicken in pasta puttanesca should be seasoned with salt and pepper. Some recipes suggest using 1 tsp of Kosher salt and 1/4 tsp of black pepper for seasoning chicken thighs. You can also add other seasonings like oregano, parsley, and basil to the dish.
The chicken should be seasoned before it is cooked. Pat the chicken dry with a paper towel and then season it lightly on both sides.
