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Slow-cooked chicken puttanesca

Name: Slow-cooked chicken puttanesca
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 3 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, crushed; ½ tsp chilli flakes; 1 tbsp dried oregano; 2 x 400g tins chopped tomatoes; 120g pitted black olives; 6 anchovy fillets, finely chopped; 2 tsp capers, rinsed; 8 skin-on, bone-in free-range chicken thighs; Small bunch parsley, finely chopped; Creamy mashed potatoes or cheesy polenta to serve

By: Esther Clark

Published: 22 Nov 21
Updated: 25 Mar 24

Cook chicken puttanesca low and slow for an easy dinner with bold flavours. Batch cook and freeze ahead, or simmer in the slow cooker.

For a similar flavour hit, try our puttanesca pasta bake.

Easy
November 2021

Test kitchen approved

Serves 4
Hands-on time 25 min, plus 1 hour 15 min oven time

Cook chicken puttanesca low and slow for an easy dinner with bold flavours. Batch cook and freeze ahead, or simmer in the slow cooker.

For a similar flavour hit, try our puttanesca pasta bake.

Nutrition: per serving

Calories: 443kcals
Fat: 25g (4.7g saturated)
Protein: 36.5g
Carbohydrates: 16.1g (9.5g sugars)
Fibre: 3.5g
Salt: 1.7g

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Ingredients

3 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
½ tsp chilli flakes
1 tbsp dried oregano
2 x 400g tins chopped tomatoes
120g pitted black olives
6 anchovy fillets, finely chopped
2 tsp capers, rinsed
8 skin-on, bone-in free-range chicken thighs
Small bunch parsley, finely chopped
Creamy mashed potatoes or cheesy polenta to serve

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Method

Heat the oven to 150°C fan/gas 3½. To make the puttanesca sauce, heat 2 tbsp of the oil in a hob-safe casserole (with a lid). Add the onion and a pinch of salt, then fry over a medium heat for 10 minutes or until soft. Add the garlic, chilli flakes and oregano, then fry for 1 minute. Add the tomatoes, olives, anchovies and capers. Cover and cook for 5 minutes, then season. Keep warm.
Heat the remaining oil in a large non-stick frying pan. Season the chicken skin with salt and fry skin-side down for 5-7 minutes over a medium-high heat or until golden brown and crisp. Nestle the chicken skin-side up into the puttanesca sauce in the casserole. Put the lid on or cover tightly with foil, cook in the oven for 1 hour, then remove the lid/foil and cook for 15 minutes to reduce the sauce. Scatter with chopped parsley and serve with creamy mashed potatoes or cheesy polenta.

Recipe from November 2021 Issue

Nutrition

Nutrition: per serving

Calories: 443kcals
Fat: 25g (4.7g saturated)
Protein: 36.5g
Carbohydrates: 16.1g (9.5g sugars)
Fibre: 3.5g
Salt: 1.7g

delicious. tips

Cook the recipe, then strip the chicken from the bones and freeze in portions, covered with the sauce (or use boneless thighs).

To make in a slow cooker, cook for 6 hours on low. Use 1 tin of tomatoes so there’s less liquid.