Lucas Delgado
Chicken Puttanesca is an Italian dish that combines juicy chicken thighs with a rich and tasty puttanesca sauce. The sauce is made with anchovies, olives, capers, and parsley, and is served with creamy polenta or mashed potatoes. Chicken Scarpariello, or shoemaker's chicken, is another Italian dish that features chicken braised with sausage and peppers in a sweet-and-sour sauce. Chicken Cacciatore, an Italian chicken stew, also includes anchovies and peppers.
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What You'll Learn
Chicken Puttanesca
The sauce is what makes this dish. It is a spicy and highly seasoned Italian tomato sauce, usually tossed with pasta. However, in this chicken version of puttanesca, the chicken is braised in the sauce until tender and flavourful. The sauce is made with briny capers and olives, salty anchovies, and spicy red pepper flakes. The chicken is typically browned first, then set aside while you assemble the sauce. The chicken is then added back into the skillet with the sauce and simmered until cooked through.
The beauty of a classic puttanesca sauce is that it uses almost exclusively pantry ingredients. Keep these staples on hand and you'll have puttanesca sauce at the ready. For the chicken, you can use bone-in, skin-on chicken thighs and drumsticks because they stay juicy and have the most flavour. If you prefer a leaner cut, go ahead and substitute with a chicken breast. Boneless, skinless chicken breasts tend to cook faster, so start checking on them at the 15-20 minute mark.
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Chicken Cacciatore
To make Chicken Cacciatore, you will need a cut of chicken that can withstand simmering in a sauce for 30 minutes, such as bone-in thighs and drumsticks, though a combination of thighs, legs, or breasts will also work. First, season the chicken with salt and pepper and brown in olive oil for 5-6 minutes on each side. Remove the chicken from the pan and add onions, carrots, celery, and a pinch of salt, cooking until the vegetables begin to soften. Next, add garlic, parsley, rosemary, red pepper flakes, and salt to taste, cooking for another 5 minutes. Stir in mushrooms and cook until tender, then season with salt and pepper. At this point, you can add anchovies and garlic, mashing up the anchovies as you go, before mixing them with the onions.
Now, add capsicum or bell peppers and cook until softened. Turn the heat up and add tomato paste, cooking for another 2 minutes. Pour in wine and bring to a simmer, then add stock, canned tomatoes, salt, and pepper. Carefully place the chicken into the sauce, skin side up, and pour in any juices from the chicken. Simmer for 20 minutes, then remove the lid and simmer for another 10 minutes. Serve with pasta, rice, polenta, or crusty bread.
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Chicken Scarpariello
To make Chicken Scarpariello, start by browning the chicken thighs deeply, with their skin side down, to get them crisp and to build up fond—the tasty browned bits in the pan—for the sauce base. Once the chicken is browned, remove it and add a few whole Italian sausages to brown. Some recipes call for removing the sausage from its casing, while others prefer to brown the sausage with the casing intact and then slice it into chunky pieces before braising it with the chicken. Next, nestle the chicken and sausage into the pan, making sure the chicken skin stays above the liquid, and place the pan in the oven to braise for about 30 minutes.
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Chicken with anchovies
To make this dish, start by heating olive oil in a skillet over medium heat. Then, brown the chicken thighs on all sides for about 5 minutes on each side. Remove the chicken from the skillet and reduce the heat to medium-low. Add garlic to the oil and sauté until it just starts to brown, then add the anchovies and sauté until they dissolve in the oil. Next, add the balsamic vinegar, capers, and wine, stirring to combine. Simmer the sauce for a few minutes, seasoning with salt and pepper to taste. Finally, return the chicken to the skillet and let it simmer uncovered until it is tender and cooked through. Be sure to turn the chicken occasionally and keep it partially submerged.
For an extra flavour boost, try dry-brining the chicken thighs for an hour before cooking. Simply sprinkle both sides of the chicken with a generous amount of salt and let it sit. When cooking, be careful not to let the temperature get too high, and feel free to add more wine if needed. A meat thermometer is recommended to ensure the chicken is cooked to the perfect temperature of 165°F.
Chicken Puttanesca is another Italian dish that features anchovies. This hearty and comforting dish consists of chicken thighs or legs served in a rich Puttanesca sauce made with tomatoes, white wine, anchovies, capers, and olives. The sauce is seasoned with garlic, chilli flakes, and fresh parsley, and the dish is typically served with creamy polenta or mashed potatoes.
Chicken Cacciatore, an Italian chicken stew, is yet another option that incorporates anchovies. This dish includes chicken, anchovies, garlic, onion, rosemary, bay leaves, oregano, capsicum (bell peppers), mushrooms, tomato paste, wine, stock, canned tomatoes, and olives. The chicken is seasoned with salt and pepper and seared in a large pan to achieve a golden brown colour. The anchovies and garlic are sautéed together, mashed, and mixed with the onion before adding the remaining vegetables and continuing with the recipe.
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Chicken alla Puttanesca
The dish is typically made with chicken thighs or breasts, which are seasoned with salt and pepper and seared until golden brown. The sauce is made by sautéing garlic and anchovy fillets in olive oil, along with onions, capers, olives, and tomatoes. Some recipes also include red pepper flakes, oregano, or balsamic vinegar for additional flavour.
To assemble the dish, the chicken is added back to the skillet with the sauce and simmered until tender. It is then served straight from the skillet or transferred to a platter, with extra sauce spooned on top.
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Frequently asked questions
Chicken Scarpariello, Chicken Cacciatore, Chicken Puttanesca, and Chicken with Anchovies are all Italian chicken dishes that may include anchovies and peppers.
Chicken Scarpariello is an Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce.
Chicken Cacciatore is an Italian chicken stew with anchovies, garlic, capsicum/red bell peppers, and mushrooms.
Chicken Puttanesca is a hearty Italian dish with chicken braised in a puttanesca sauce made with tomatoes, white wine, anchovies, capers, and olives.
Chicken with Anchovies is a savoury Italian dish where chicken thighs are bathed in a sauce of anchovies, capers, garlic, and balsamic vinegar.
