Sunday Suppers: Chicken Puttanesca
This is my favorite red sauce.
Pasta Puttanesca, also known as "hooker's pasta" made by the puttanes (ladies of the night).
I love all of the stories that go with this sauce, most of them probably lore, but it's funny to think about this sauce being made in a brothel!
This is excellent over pasta, but even more delicious as a stew with chicken.
I served it over rice, but feel free to serve it over linguine and mop up that sauce!
Don't skip the anchovies, they are the most important ingredient.
~ 8 bone in chicken thighs, skin removed (the skin makes the sauce too greasy)
~ 1 can anchovies with oil
~ 3 tbsp olive oil
~ 1 onion, sliced thin
~ 4 cloves garlic, roughly chopped
~ handful of capers
~ handful of good black olives (kalamata or gaeta) NEVER use canned rubber olives!
~ 1 28 oz. can of San Marzano tomatoes with juice (you can use any canned tomatoes, crushed or chopped tomatoes are fine too)
~ splash of balsamic vinegar
~ fresh oregano or basil if you have it
~ dash of hot pepper flakes
Season chicken thighs with salt & pepper and brown them on both sides in olive oil in a heavy Dutch oven, about 8 minutes total.
Transfer chicken to a platter and set aside.
Add the onions, garlic and anchovies w/ oil to the pot and cook until onions are translucent, about 5 minutes. The anchovies will break up and dissolve.
Now add the rest of the ingredients to the pot and bring to a boil.
Place chicken pieces back into the pot and turn down the flame to low.
Simmer with lid on for 45 minutes.
Serve over rice or pasta.