Chicken Puttanesca

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

I love this Chicken Puttanesca so much! Try this recipe now and I promise you that it will be the best decision you will ever make today! A big thanks to my very good friend, Ivy, for giving me this recipe. Now, I get to share it with you as well. How awesome is that? Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this very simple recipe even better. Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

4 chicken thighs (bone-in and skin on)

4 cloves garlic, chopped

1 tbsp olive oil

salt and pepper to taste

1 onion, diced

½ tsp red chilli pepper flakes

½ c chicken broth

½ c olives, pitted and coarsely chopped

1 tsp oregano (or Italian seasoning)

1 (14 oz.) can diced tomatoes (or marinara sauce)

1 tbsp capers

2 anchovy fillets, chopped

1 tbsp fish sauce (optional)

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Season the chicken thighs with salt and pepper. Make sure to coat each well.

Place the chicken thighs into the hot skillet and sear each side for about 5 minutes or until they turn brown. Remove from the skillet onto a clean plate.

In the empty skillet, add the onion and sauté until translucent.

Add the garlic, anchovies, and red pepper flakes. Sauté until aromatic.

Add the chicken broth, then scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes.

Add the olives, capers, tomatoes, chicken, and oregano. Stir until just mixed.

Cover the skillet with a lid, then simmer everything for 15 minutes over medium-low heat.

Serve and enjoy!

Nutrition Facts:

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