Chicken Puttanesca

How to make Chicken Puttanesca.

Ingredients: Serves 4

  • 4-6 chicken legs, cut into drumsticks and thighs, leave the skins on
  • 2 garlic cloves, smashed with the flat of a knife
  • 1 red onion, peeled and chopped
  • 1 red bell pepper, halved, deseeded and cut into strips
  • 4 anchovy fillets
  • 1 tablespoon capers, rinsed and drained
  • 3 tablespoons black olive, stones (you can use green or Kalamata)
  • 1 jar (400g) Tomato based pasta sauce
  • 1 sprig Rosemary
  • 2 sprigs of Thyme
  • Salt and pepper to taste
  • Olive oil
  • Water (for deglazing)


  1. Prepare the chicken pieces by seasoning with freshly ground black pepper.
  2. Set aside.
  3. In a deep (cast iron) casserole, heat a glug of olive oil and then add garlic and chopped red onion, sautéed in medium high heat for about 4-5 minutes, or until the onion starts to take on a brown colour.
  4. Add chicken pieces and brown all sides.
  5. Carefully add a splash of water to the casserole to deglaze, pour in the tomato sauce and once boiled, turn the heat down to medium.
  6. Add a splash of water if the sauce is getting too thick.
  7. Add all the other ingredients in the casserole, covered and let it simmer on low heat about 25-30 minutes or until the chicken is cooked through.
  8. Stir once or twice during cooking.
  9. Once cooked, removed from heat and let it sit, covered for another 10 minutes before serving.
  10. Ideally, served with basmati or brown rice.
  11. You can even make it ahead of time, left over tastes even better on the next day!
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