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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pan fried chicken thigh in puttanesca sauce

Chicken Puttanesca

Posted by: Ari Laing

Let's make chicken puttanesca! It starts with pan fried chicken thighs and a classic puttanesca sauce made with anchovies, garlic, capers, and red pepper flakes. Add lots of fresh basil to brighten the garlicky tomato sauce. Serve with crusty bread or over your favorite pasta!

recipe +-

Posted by: Ari Laing
Close up of crispy chicken skin and puttanesca sauce
Print Recipe
5 from 1 vote

Chicken Puttanesca

Let's make chicken puttanesca! It starts with pan fried chicken thighs and a classic puttanesca sauce made with anchovies, garlic, capers, and red pepper flakes. Add lots of fresh basil to brighten the garlicky tomato sauce. Serve with crusty bread or over your favorite pasta!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Keyword: crispy chicken skin, pan fried chicken thighs, puttanesca sauce
Servings: 4 servings
Calories: 1157kcal
Author: Ari Laing

Equipment

  • Large skillet

Ingredients

  • 1 ¾ - 2 lb chicken thighs bone in, skin on
  • cup extra virgin olive oil
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 6 cloves garlic thinly sliced
  • 4 anchovy fillets
  • 2 Tbsp capers
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp tomato paste
  • 1 28 oz can of whole tomatoes
  • ½ cup water
  • 1 cup black or green olives
  • 2 Tbsp finely chopped parsley for serving
  • 2 Tbsp basil for serving
  • Flaky sea salt for serving

Instructions

  • Season the chicken thighs. Pat the chicken dry with a paper towel, then season lightly on both sides with Kosher salt and black pepper.
  • Crisp the chicken skin. Heat ⅓ cup extra virgin olive oil in a large skillet over medium-high heat. When hot, add chicken thighs skin side down. Cook until golden brown and crispy (the chicken should very easily pull away from the pan), about 5-7 minutes.
  • Flip the chicken. Use tongs to carefully flip the chicken thighs over, then cook an additional 4-5 minutes, or until browned on the second side. Transfer chicken to a plate.
  • Flavor the sauce. To the same pan, add 6 cloves thinly sliced garlic, 4 anchovy fillets, 2 Tbsp capers, and ¼ tsp crushed red pepper flakes. Cook, stirring often, until garlic is lightly browned and anchovies have dissolved into the sauce, about 2 minutes.
  • Add tomatoes. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in whole tomatoes. Crush with the back of a wooden spoon or spatula, breaking them up into smaller pieces. Add ½ cup water and 1 cup olives, then stir to combine.
  • Finish cooking chicken. Return the chicken thighs to the skillet, skin side up. Reduce the heat to a simmer, then cook until chicken registers an internal temperature of 165F and the sauce has thickened, about 20 minutes.
  • Garnish and serve. Sprinkle with finely chopped parsley and fresh basil, then serve immediately.

Nutrition

Calories: 1157kcal | Carbohydrates: 5g | Protein: 71g | Fat: 94g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 419mg | Sodium: 1587mg | Potassium: 980mg | Fiber: 2g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 4mg
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