Chicken Puttanesca
30 Minute Chicken Puttanesca. Juicy chicken thighs simmered in a rich tomato broth with olives and capers.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 chicken thighs bone in and skin on
- 1 medium onion diced
- 4 cloves garlic minced
- 1/4 cup red wine
- 1/4 cup chicken broth
- 1 14.5 ounce can garlic fire roasted tomatoes
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon capers
- 1/2 cup olives pitted and sliced
- 1-2 tablespoons tomato paste if needed
- salt and pepper to taste
- parsley or basil for serving if desired
- parmesan cheese for serving if desired
Instructions
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Add oil to a large pot or dutch oven.
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Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
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Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
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Add in the onion to the same pot and cook until tender, 3-4 minutes.
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Add in garlic and cook for 1 minute.
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Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
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Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
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Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below)
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Season with salt and pepper to taste.
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If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
For Slow Cooker Method
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Cook for 4-6 hours on low.
For Baking Method
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Cover and roast in a 400 degree oven for 25-30 minutes or until cooked.
Recipe Notes
Adapted from Closet Cooking