I’ve made Spaghetti Puttanesca many times. It’s a classic and it’s one of my favorite and most comforting pasta dishes. This recipe takes the basic preparation and applies it to chicken. Done on the stovetop, this one pot meal is delicious, healthy and easy to prepare.
1 1/2 pounds boneless, skinless chicken thighs
1/2 jar kalamata or gaeta olives
1 can plain diced tomatoes (8 oz)
2 salt packed anchovy fillets, cleaned & rinsed
1 onion, sliced
3 cloves garlic smashed
3 tablespoons capers, rinsed
1/4 cup white wine
In a heavy bottomed pan, start with a few tablespoons of olive oil, season the chicken with salt and pepper and brown each side considerably, about 2-3 minutes per side. You want some nice color on the meat. Remove the thighs and add the onions and garlic to the pan. You may need to add a bit more olive oil at this point.
Saute the garlic and onion for 3-5 minutes on medium heat until they begin to soften considerably. Add the anchovies and cook 1 minute more. You’ll be picking up some nice color on the pan and that’s what you want. Deglaze the pan with the wine and scrape up all that flavor. Add the tomatoes and reduce the heat to medium low and simmer about 15 minutes until the tomatoes break down and it looks like you’ve made a watery tomato sauce.
Return the chicken to the pan, add the capers, and olives and continue to cook 10-15 minutes until the thighs are completely cooked. Garnish with Basil if you like. 1 pot, 1 delicious entree. No fuss.
|~ This is about 10 minutes before it’s finished. The sauce will reduce and thicken as you simmer the chicken. Addtionally, I didn’t have Basil, so I added a few peas for color ~|
To drink…we actually had the 2011 Viticcio Bere, that I posted on last week. The match was very successful given the approachable nature of the wine and the high percentage of Sangiovese in the blend stood up well to the acid from the tomatoes in the recipe.
January 27, 2014