If you like lip smacking good chicken, you’ve got to give this recipe a try. Normally I would not eat an anchovy, but through the years I have found that this hairy little fish packs a punch when blended with other ingredients. I have made this dish several times. The first time I didn’t have Castelvetrano olives, so I used Kalamata olives instead. Both were, in my opinion, equally delicious. The sauce goes well over rice or egg noodles! A special thanks to Andy Baraghani from Bon Appetit for sharing this marvelous recipe!

Chicken Puttanesca

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

3 pounds skin on, bone-in chicken legs and thighs
Kosher salt
2 Tablespoons Olive Oil
6 cloves garlic, sliced thin
4 oil packed anchovy fillets
½ teaspoon crushed red pepper flakes
2 Tablespoons double concentrated tomato paste (comes in a tube)
1 cup Castelvetrano (or Kalamata) olives, pits removed and crushed
¾ cup dry white wine
2 Tablespoons capers, drained
Zest of a small lemon
2 bay leaves
1 cup water
Lemon wedges (for serving, if desired)

Directions

Preheat oven to 350 degrees.
Pat chicken dry with paper towel.
Season the chicken with salt.
Heat the olive oil in a skillet over medium-high heat.
Add the chicken and cook, turning occasionally, until the skin turns a nice golden brown (7-10 minutes).
Transfer the chicken to a plate and pour off all but 3 Tablespoons of the fat.
Reduce heat to medium, add the garlic and anchovies and cook, stirring often, until garlic is softened and anchovies have disintegrated (about 3 minutes).
Add the red pepper flakes and the tomato paste, stirring occasionally, until the tomato paste starts to split and stick to the skillet (about 3 minutes).
Add the olives, wine, capers, lemon zest and bay leaves.
10 .Over medium heat, bring to a simmer and cook, stirring occasionally, until most of the wine has evaporated (about 5-7 minutes).
11. Return the chicken to the pan, skin side up, in a single layer.
12. Pour in 1 cup water and bring to a simmer.
13. Transfer skillet to the oven and bake, uncovered , until sauce is thickened and chicken is cooked through (20-25 minutes). If using chicken legs with thighs attached, cook an additional 5-10 minutes.
14. Drizzle sauce over chicken and serve.
If desired, squeeze juice from the lemon wedges over the chicken.