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Chicken Puttanesca

Product Description

Inspired by the anchovies, capers and olives found in puttanesca pasta, this saucy chicken recipe is easy and filling. Serve with a crusty bread for dinner bliss.



Chicken thighs (as many as will fit in your pan, we did 5)

1 Onion, sliced

1 cup Mushrooms, sliced

1 Bell pepper, sliced

Hot Italian Pepper Flakes, to taste

3 cloves Garlic, minced

1/2 cup of Water, stock or red wine

1 can Crushed tomatoes

1 tablespoon Tomato paste

1 teaspoon Michele Ferrante Dried Mountain Oregano

Marino Wild Harvested Salted Capers, to taste (we did about 1 tablespoon)

1/4 cup Taggiasca Olives with Citrus in EVOO

Salt and pepper, to taste



  1. Season the chicken with salt and pepper and sear, skin-side down until crispy, about 3 minutes. Flip and repeat.
  2. Remove from pan and sauté onions, mushrooms and bell pepper until they begin to soften.
  3. Add in pepper flakes and garlic.
  4. Lower the heat and add in liquid of your choice, tomatoes and tomato paste.
  5. Once combined, add in oregano, capers and olives.
  6. Return seared chicken to pan, bring to a simmer, lower heat and cover. Cook for 20-30 minutes, or until chicken is fully cooked. 
  7. Taste sauce and adjust to liking with salt and pepper.
  8. Serve with crusty bread!