Slow-Cooked Chicken Puttanesca with Olives
Italian-inspired braised chicken thighs nestled in a rich puttanesca sauce of tomatoes, black olives, anchovies, and capers. Skin-seared for crispness, then slow-roasted until tender. Traditionally served with creamy mashed potatoes or cheesy polenta for soaking up the savory sauce.
Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- ½ tsp chilli flakes
- 1 tbsp dried oregano
- 2 x 400g tins chopped tomatoes
- 4 oz pitted black olives
- 6 anchovy fillets, finely chopped
- 2 tsp capers, rinsed
- 8 skin-on, bone-in free-range chicken thighs
- parsley, finely chopped, small bunch
- creamy mashed potatoes or cheesy polenta, to serve(optional)
Instructions
- 1
Heat oven to 300°F fan/.5-2.
- 2
Heat 2 tbsp oil in a hob-safe casserole over medium heat. Add onion and salt, fry until soft (about 10 minutes).
- 3
Add garlic, chilli flakes, and oregano, fry for 1 minute.
- 4
Add tomatoes, olives, anchovies, and capers. Cover and cook for 5 minutes, then season. Keep warm.
- 5
Heat remaining oil in a large non-stick frying pan over medium-high heat. Season chicken skin with salt and fry skin-side down until golden brown and crisp (5-7 minutes).
- 6
Nestle chicken skin-side up into the puttanesca sauce in the casserole.
- 7
Cover with lid or foil and cook in oven for 1 hour.
- 8
Remove lid or foil and cook for 15 minutes to reduce the sauce.
- 9
Scatter with chopped parsley and serve with mashed potatoes or polenta.
Tips
Crisp the chicken skin thoroughly before braising to maintain texture through slow cooking.
Use a hob-safe casserole with a tight-fitting lid to prevent excessive evaporation.
Anchovies dissolve into the sauce, adding umami depth without a fishy taste if not overdone.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in oven at 160°C or on stovetop over low heat.
Prepare puttanesca sauce up to 2 days ahead. Sear chicken and assemble with sauce on cooking day.
Serve with creamy mashed potatoes, cheesy polenta, crusty bread, or steamed green vegetables to balance richness.
Common Mistakes
Skip searing the chicken skin to save time; this step builds flavor and texture that defines the dish.
Add parsley before cooking; it will lose color and flavor. Add just before serving.
Stir the chicken repeatedly; resist the urge to peek. This breaks down the skin and dries out meat.
Use skinless chicken; the rendered fat bastes the sauce and provides essential richness.