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Chicken puttanesca recipe
Chicken puttanesca recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Upgrade the classic chicken puttanesca for a crowd-pleasing family favorite.
Ingredients:
  • 800g desiree potatoes, peeled, chopped
  • 50g butter, chopped
  • 64.38 gm milk
  • 36.40 gm extra virgin olive oil
  • 4 small chicken breast fillets
  • 1 red onion, finely chopped
  • 6 anchovy fillets, chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans cherry tomatoes in juice
  • 2.50 gm caster sugar
  • 1/2 tsp dried oregano
  • 1/4 tsp dried chilli flakes
  • 220g jar mixed marinated olives, drained
  • 20.00 ml drained capers
  • 82.50 ml small fresh basil leaves
Instructions:
  • Boil potatoes in a large pot of salted water until just tender, about 12 to 15 minutes. Drain and return to low heat. Add butter and milk, then mash until smooth. Season with salt and pepper, cover to keep warm.
  • Heat half of the oil in a large frying pan over high heat. Brown the chicken by cooking and turning for 4 minutes. Then, transfer to a plate.
  • Drizzle the remaining oil into a pan and heat it on medium-high. Sauté the onion, anchovy, and garlic until the onion is soft, about 5 minutes. Stir in the tomatoes, sugar, oregano, chili, and 1⁄4 cup water. Cook for an additional 5 minutes, stirring occasionally.
  • Add the chicken back to the pan along with the olives. Cook and stir for 12 minutes or until the chicken is fully cooked and the sauce slightly thickens. Mix in half of the capers. Garnish the chicken with basil and the remaining capers before serving alongside mashed potatoes.

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