Slow-cooked chicken puttanesca
- Portion size: Serves 4
- Hands-on time 25 min, plus 1 hour 15 min oven time
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 443kcals Calories
- 25g (4.7g saturated) Fat
- 36.5g Protein
- 16.1g (9.5g sugars) Carbs
- 3.5g Fibre
- 1.7g Salt
Leave a comment, question or tip