Best Chicken Thighs Mushrooms Pasta Puttanesca Recipes

CHICKEN PUTTANESCA

Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

PENNE PUTTANESCA WITH CHICKEN THIGHS

Penne Puttanesca With Chicken Thighs image

Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish!

Provided by Kittencalrecipezazz

Categories Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb penne pasta (uncooked, can use more)
3 lbs chicken thighs
seasoning salt (or use white salt)
pepper
1 (2 ounce) can anchovies, drained and chopped (RESERVE the oil, can use 2 cans!)
olive oil
1 small onion, chopped
2 tablespoons minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 cups pitted kalamata olives, halved
1/4 cup capers (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
salt and pepper
parmesan cheese

Steps:

Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
Season the chicken thighs with seasoning salt and pepper.
Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
Add in the cooked pasta to the sauce; stir to coat the pasta.
Serve with grated Parmesan cheese.

Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6