Recipe: Chicken Puttanesca

Shut yo’ mouth! *Ahem.* Do you know the literal translation of “puttanesca”? Let’s just say you don’t have to visit a brothel in Italy to get the amazing combo of tomatoes, garlic, and olives.

Pre-Primal, I loved cooking Italian food because you could magically make an entire meal with ingredients from your pantry: capers, olives, roasted red peppers, pasta, anchovies, garlic, olive oil, tomatoes, oregano. So if you have some chicken thighs handy, that rule still holds true. This is a lovely weeknight supper, especially accompanied with a glass of vino rosso.

Chicken Puttanesca

2 lbs. boneless, skinless chicken thighs (at least eight)

kosher salt and fresh ground pepper, to taste

2 Tbsp. butter, lard, bacon grease or cooking fat of choice

8 oz. mushrooms, sliced

3 garlic cloves, minced

1 28 oz. can/box/jar diced tomatoes

2 cups Swiss chard, sliced into ribbons, or other greens

1/2 cup Kalamata olives, pitted

2 Tbsp. capers

1 tsp. anchovy paste (optional)

1 tsp. dried oregano

1 tsp. garlic powder

1 tsp. red pepper flakes

1/2 tsp. dried thyme

Optional garnishes: Basil, Parmesan or Romano cheese

1) Sprinkle S&P over both sides of chicken thighs. Heat butter in a large skillet over medium-high heat, then add thighs. When browned, 4-5 minutes, flip over. Scoot thighs to edges of pan and add mushrooms.

2) When second side of thighs is browned and mushrooms are beginning to release their liquid (another 4-5 minutes), stir in garlic until fragrant, about 30 seconds. Add in the rest of the ingredients (tomatoes through thyme) and stir to combine.

3) Put a lid on it, turn heat down to medium-low, and let simmer for 20 minutes. Serve with garnishes.

Serves 4.


One Response to “Recipe: Chicken Puttanesca”

  1. Made this last night for dinner and it was delicious! Thanks for the recipe, we’ve been eating the leftovers for lunch the past two days as well. The recipe was easy to follow and contained a lot of good but low-cost ingredients for those on a budget. Highly recommend to everyone — we will be making again.

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