• Get ready: Mince 5 large garlic cloves. Drain 3 tablespoons of capers and slice ½ cup of kalamata olives, removing the pit if necessary.
• Season the chicken: Use paper towels to pat the chicken very dry, then season generously all over with kosher salt and black pepper. Don't forget to rub some salt and pepper underneath the skin as well.
• Sear the chicken: In a large nonstick skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chicken, skin-side down. Cook until the skin is crispy and golden brown, about 5-8 minutes. Flip and cook on the other side until the second side is golden brown as well, about 5 minutes more.
  
• Season and rest the chicken: Transfer the chicken to a large tray and sprinkle with 1 teaspoon of Italian seasoning. Juice one lemon over the chicken. Set aside.
• Start the sauce: Return the skillet to the stove, leaving the chicken fat in the pan. Turn the heat to medium. If the skillet is dry, add a splash of olive oil and then add 4-8 anchovy fillets. You're going to want to cook the anchovies for 2 minutes or so, pushing them around the skillet and scraping up any brown bits left on the pan. They will break down and almost melt into the oil, infusing it with umami flavor. This is the good stuff!
  
• Finish the sauce: Add the minced garlic and cook until fragrant, about 30 seconds. Once the scent of garlic fills the air, stir in 28 ounces of whole peeled San Marzano tomatoes. Next, add ¼ cup of sliced kalamata olives, and 1 ½ tablespoons of the capers. Finally, add 2 teaspoons of dried oregano and 1 teaspoon of red pepper flakes (if using). Stir gently to combine, then wait as the sauce comes to a simmer.
  
• Cook the chicken in the sauce: Nestle the chicken back into the skillet and spoon a bit of the sauce over top. Cover part way, and simmer until the chicken is fully cooked to 165°F and tender. This takes about 25 to 30 minutes depending on how large your pieces are. While the chicken cooks, chop enough parsley leaves and tender stems to yield ½ cup.
  
• Serve: Top with the remaining ¼ of olives and 1 ½ tablespoon of capers. Sprinkle the parsley and serve.

The Secret to Crispy Chicken Skin ​

Skin on chicken thighs and drumsticks are an especially forgiving cut of meat. Unlike chicken breast, they tenderize the longer they cook. That means you don’t have to worry about dry, bland chicken! Here are a few tips to make your chicken extra crispy on the outside.

• Pat very dry. Moisture is enemy number one when it comes to rendering chicken skin. Make sure the skin is nice and dry so it can crisp up.
• Don’t overcrowd. Rendering chicken is like getting a drink at a bar. It’s easier when it’s not crowded! Too many chicken pieces in your skillet will drop the temperature, which makes it nearly impossible to sear. If you have a smaller skillet, brown the chicken in batches.
• Don’t force the flip. Patience is your friend! Put on a podcast or some music and let the chicken cook on the skin side until golden brown and crispy. Flipping too soon may cause the skin to stick and tear. As the skin crisps, it releases from the pan. That’s how you know it’s ready.

What to Serve Chicken Puttanesca​

Chicken Puttanesca is a full meal on its own, but you’ll likely want something to soak up all the sauce. Crispy homemade Rosemary Focaccia, hot and fresh out of the oven is a special treat. Plain noodles tossed with olive oil or crusty bread are also worthy contenders.

For sides, serve with something understated. You don’t want anything going head to head with puttanesca’s flavor. Your oven will be free, so throw in some Roasted Canned Artichoke Hearts for an easy side dish. Or, serve with a bright salad to compliment the brininess of the tomato sauce, like Simple Lemony Arugula Salad With Avocado.

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5 FROM 30 VOTES

Chicken Puttanesca​

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SUZY KARADSHEH

In this one-pan recipe, chicken is pan-seared until golden brown and crispy, then braised in a deeply savory, briny, and punchy puttanesca sauce. Serve with a side of crusty bread.

PREP – 5MINUTES MINS
COOK – 40MINUTES MINS
TOTAL – 45MINUTES MINS
Cuisine:

ITALIAN

SERVES – 6
Course:

ENTREE

Ingredients​

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1X2X3X​

• ▢3 pounds bone-in, skin-on chicken pieces (I used 4 thighs and 4 drumsticks)
• ▢Kosher salt
• ▢Ground black pepper
• ▢Extra virgin olive oil
• ▢1 teaspoon Italian seasoning
• ▢1 lemon, juiced
• ▢¼ cup extra virgin olive oil
• ▢4-8 anchovy filets
• ▢5 large garlic cloves, minced
• ▢1 (28-ounce) can whole peeled San Marzano tomatoes
• ▢½ cup pitted kalamata olives, sliced
• ▢3 tablespoons drained capers
• ▢2 teaspoons dried oregano
• ▢1 teaspoon red pepper flakes, optional
• ▢½ cup chopped parsley leaves, for garnish

Instructions​

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• Season the chicken: Use paper towels to pat the chicken pieces dry. Season well with kosher salt and black pepper on both sides. Rub some salt and pepper underneath the skin as well.
• Sear the chicken: In a large nonstick skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chicken, skin side down. Cook until the skin is crispy and golden brown, about 5-8 minutes. Flip and cook until the second side is golden brown as well, about 5 minutes more.
• Season and rest the chicken: Transfer the chicken to a large tray and sprinkle with Italian seasoning. Pour the lemon juice over the chicken. Set it aside for now.
• Start the sauce: Turn the heat to medium. If the skillet is dry, add a little more olive oil. Add the anchovy filets. Cook for about 2 minutes or so, pushing the anchovies around the skillet. They will kind of melt into the oil and infuse it with flavor.
• Finish the sauce: Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, half of the olives, half of the capers, and the dried oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium heat.
• Cook the chicken in the sauce: Add the chicken back into the skillet, nestling it in the sauce. Spoon a bit of the sauce over the chicken. Cover part way, either with a lid or a splatter guard. Cook until the chicken is fully cooked and tender, about 25-30 minutes, depending on how large the pieces are. A thermometer in the thickest part of the chicken should read 165°F.
• Serve: Garnish with the parsley and the remaining olives and capers and serve.