Monday, February 1, 2010

Sunday Suppers: Chicken Puttanesca

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.

Chicken Puttanesca:

~ 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.



Enjoy!








11 comments:

The Japanese Redneck said...

Thighs are my favorite part of the chicken. I'm glad my hubby doesn't like them.

The whole dish looks wonderful. It is funny thinking that the ladies of the night cooked such a delicious pasta sauce to lure in their customers.

Proud Italian Cook said...

I love puttanesca with chicken, but just as equally slathered all over a piece of white fish!

kat said...

Anything with olives is good in our book!

Linda said...

YUMMMM

Maria said...

Another dinner winner!

The Food Hunter said...

One of my favorites too.

Jen_from_NJ said...

I make Pasta Puttanesca but never with chicken. What a great idea!

Lori Lynn said...

Oy, great idea with chicken. And I am making a red sauce with tuna in a few minutes, thanks for reminding me about anchovies!
LL

Randi Lynne said...

As soon as I saw this recipe I was kicking myself for not having any chicken in the house. I got some today and made this for dinner. My husband and I both LOVED it. The only modification I made was to mince the garlic and use jarred olives (it's all I had!). :) For the side, I cooked one cup of couscous. I deboned the 4 thiggs that were left and mixed the chicken with all the tomatoes/onions/olives remaining and some of the juices. That is going to be a wonderful lunch tomorrow! This is my new favorite healthy meal of yours! Thanks!

John and Lisa Howard-Fusco said...

Puttanesca is one of my favorite pasta sauces. Sounds great with chicken, and especially chicken thighs (very tasty). - John

Michele said...

Why didn't I think of that???? LOL I do like Puttanesca and yes, I use anchovies but not as much as you do!