CHICKEN PUTTANESCA

Mains & EntréesItalianHigh Protein
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 40 min ★★★☆☆ 4

Ingredients

Chicken

•             Chicken thighs, boneless/skinless — 700 g

•             Salt — 8 g

•             Black pepper — 2 g

•             Olive oil — 20 g

Puttanesca Sauce

•             Olive oil — 25 g

•             Onion, finely chopped — 100 g

•             Garlic, minced — 10 g

•             Anchovy fillets — 15 g (about 3 fillets)

•             Red chilli flakes — 1–2 g

•             Tomato paste — 20 g

•             Chopped tomatoes (tinned) — 400 g

•             Black olives, pitted and halved — 80 g

•             Capers, drained — 20 g

•             White wine — 80 g

•             Fresh parsley, chopped — 10 g

•             Optional: lemon zest — 1 g

Cooking instructions

1. Brown the chicken

  • Season chicken with salt and pepper.

  • Heat olive oil in a large pan and sear the chicken 3–4 minutes per side until golden.

  • Remove and set aside.

2. Build the puttanesca base

  • Add olive oil to the same pan and soften the onion for 5 minutes.

  • Add garlic, anchovies, and chilli flakes; cook until the anchovies melt.

  • Stir in tomato paste and cook 1 minute.

  • Deglaze with white wine and reduce by half.

3. Simmer everything together

  • Add chopped tomatoes, olives, and capers.

  • Return chicken to the pan and spoon sauce over it.

  • Simmer gently for 25–30 minutes until the chicken is tender and the sauce thickens.

  • Finish with parsley and a touch of lemon zest.

Chef ’s Notes

The anchovies are the backbone of the sauce—they dissolve completely and add depth rather than fishiness. Browning the chicken first builds fond, which enriches the sauce as you deglaze with wine. Puttanesca flavours are naturally salty, so taste before adding extra salt; the olives, capers, and anchovies already contribute plenty. Let the sauce simmer uncovered for part of the cooking time to concentrate the tomatoes and create a glossy finish. A small amount of lemon zest at the end brightens the dish and keeps it from feeling heavy. Serve with crusty bread, pasta, or roasted potatoes to soak up the sauce.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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