Chicken Puttanesca

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Making this recipe of chicken puttanesca is a perfect weeknight meal.  I love food that can cook while I work out.  By the time my workout is over, the dinner bell is sounding.  Timing is everything in life, or so I read in a fortune cookie.  After a long day of work, cooking dinner can sometimes seem like a real chore.  With this recipe, you can go on auto pilot, and make it happen.  Did I mention it’s easy?  Well that too.


Put Olive oil into a pan on medium heat, and add the anchovies.  Olive oil can burn pretty easily, so don’t crank the flame.


Bust them up with your wooden spoon.

chickenputtanesca-11 Mush into the pan, until they dissolve into the olive oil.


After this you put in your garlic, and hot pepper flake.  Cook for about 30 seconds.  Saute the olives for another minute.  Then toss everything into the pan, and braise for 45 minutes.  The end result should have the consistency of pasta sauce.  If it does not, simply cook uncovered until you get the thickness you want.  Dump it over pasta, and chow down.








Chicken Puttanesca

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Serving Size: 2-3


  • 1 2 Pound Can of Tomatoes Crushed or Whole San Marzano Preferred
  • 1 Pound Chicken Thighs
  • 1/4 Pound Linguine
  • 4 Fillets of Anchovies
  • 10 Olives
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoons Extra Virgin Olive OIl
  • Italian Flat Leaf Parsley For Garnish
  • 1 Teaspoon of Red Pepper Flake (I used fermented habeneros)


  1. Put olive oil into frying pan on medium heat
  2. Place anchovies into oil, mash until dissolved 3-5 minutes
  3. Add garlic cook for 30 seconds or until fragrant
  4. Add olives and hot pepper cook for one minute
  5. Put tomatoes in and crush by hand if using whole
  6. Place chicken in pan, stir
  7. Bring to boil, reduce to simmer
  8. Cover and cook for 45 minutes, sauce should have the consistency of pasta sauce, if too thin cook on medium heat until desired thickness is reached
  9. Garnish with parsley
  10. Serve over pasta

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    • Food e File says

      Hey Jason,

      They are boneless/skinless. If you want to use bone in, I’d sear it first. With the b/s thighs I just toss in as is.


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