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Skillet Chicken Puttanesca

Skillet Chicken Puttanesca


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This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Ready in 30 minutes.

Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts.

This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it.

Puttanesca sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients.

True to its history, this chicken version of puttanesca is ready in a flash!

You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil.

The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes.

You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!

Skillet Chicken Puttanesca Recipe

The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness.

You can double the recipe easily if you have a larger skillet.

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes, with their juices
  • 4 anchovy fillets, coarsely chopped (optional)
  • 1 cup pitted Kalamata or other black olives, coarsely chopped
  • 1/4 cup capers
  • 1 teaspoon crushed red pepper, or more to taste
  • 3 tablespoons chopped fresh oregano
  • 4 skinless, boneless chicken breasts (about 3 pounds)
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, finely chopped
  • Extra sprigs fresh oregano, for garnish
  • Crusty bread, to serve (skip if serving gluten-free)
  • 12-inch skillet with a lid

Method

1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces).

Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside.

2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot.

Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding.

Turn and cook the other side for 3 minutes. Transfer to a plate.

3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute.

Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like.

4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top.

Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F.

5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.

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Martha Stewart’s 30-minute chicken puttanesca is the easy comfort food we need right now

By Justina Huddleston
Published December 15, 2020 2:00PM (EST)

Martha Stewart (Photo illustration by Salon/Getty Images)

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This article originally appeared on SheKnows.

The weather has cooled off, it's dark as night by 5 p.m., and our cravings for comfort food have grown proportionately with our lack of desire to spend tons of time cooking during the week after work. If you're in a similar boat, never fear – you're not going to be left with nothing but frozen food and stale pretzels just because you don't feel like spending hours in the kitchen instead of curled up on the couch. Clever, quick recipes, like Martha Stewart's 30-minute chicken puttanesca with polenta, help us make satisfying and legitimately delicious weeknight meals without feeling like we're going to collapse from exhaustion by the time we're done cooking, thanks to a few simple shortcuts.

The key to enjoying this meal is picking up a tube of pre-cooked polenta at the store. Once it's sliced, you sauté the polenta in olive oil until it's golden brown on both sides, and has nice crispy edges that will offer up textural contrast in the dish.

Then, you sauté the chicken in the same skillet, and remove it to make the punchy puttanesca sauce. A combination of olives, capers and garlic transforms even the most bland store-bought marinara sauce, adding a briny, savory quality that will make you want to add an extra scoop of sauce to your plate.

To finish the dish, add the polenta rounds and the chicken back to the skillet, nestling them into the puttanesca sauce so all surfaces have a nice coating of flavor. Top with shredded mozzarella and pop under the broiler, so the cheese melts and starts to brown, which adds even more flavor to this one-skillet, 30-minute chicken recipe.

In less time than it takes to listen to an episode of your favorite podcast, you'll have a restaurant-worthy meal that tastes good at the kitchen table, but even better eaten on the couch surrounded by cozy blankets.

Get the recipe for Martha's Chicken-and-Polenta Puttanesca Melts — also in the November issue of Martha Stewart Living.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you'll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.


Recipe Steps

1: Spatchcock (butterfly) the chicken and place in a baking dish or on a rimmed sheet pan.

2: Make the rub: Combine the salt, pepper, hot pepper flakes, garlic, rosemary, thyme, and lemon zest in a small mixing bowl and mix well with your fingers. Drizzle the chicken with olive oil, turning to coat both sides. Marinate the chicken in the refrigerator for 30 minutes while you light the grill.

3: Set up your grill for indirect grilling and heat to medium-high (400 degrees). Brush or scrape the grill grate clean and oil it well. Place wood chunks on the fire.

4: Place the chicken skin side down on the grill. Place the salt slab on top. Grill until the bottom is browned, 20 to 25 minutes.

5: Invert the chicken and place it on top of the salt slab. Continue indirect grilling the chicken until sizzling and browned and the meat is cooked through, another 15 to 20 minutes. The internal temperature of the meat should be at least 165 degrees.


Chicken Puttanesca – Pollo alla Puttanesca

You probably already know the delicious spaghetti alla puttanesca recipe. Well, this recipe combines that fantastic sauce with a hearty chicken.

FOR THE CHICKEN

  • 5 tablespoons extra-virgin olive oil
  • 2 garlic cloves (smashed)
  • 1 whole chicken (cut into pieces)
  • 1/2 cup chicken stock

FOR THE PUTTANESCA SAUCE

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves (quartered)
  • 1/2 cup Kalamata olives (pitted and sliced)
  • 2 tablespoons capers (rinsed)
  • 1/4 cup fresh basil leaves (torn)
  • 1/2 teaspoon dried oregano
  • 28 oz San Marzano diced tomatoes (1 28oz can)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 teaspoon dried chili flakes

In a large cast-iron skillet, heat the olive oil and smashed garlic over medium-high heat. Add the chicken skin-side down and cook, turning once, for 10 minutes or until browned. Remove from pan and set aside. Discard the excess oil.

In the same skillet, add fresh olive oil and quartered garlic and sauté until translucent, about 2 minutes. Stir in the olives, capers, basil, and oregano and cook for 1 minute.

Stir in tomatoes and cook for 3 minutes. Season with salt, pepper, and chili flakes.

Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven-safe lid or aluminum foil, and bake at 350° for 1 hour or until chicken is tender and cooked through.

Remove from the oven and sprinkle with additional fresh basil leaves. Serve hot.


How to Make Crispy Chicken Puttanesca

Ingredients and Preparation

Ingredients you’ll need for our chicken puttanesca include, chicken thighs, garlic, anchovies (optional but recommended), tomatoes, black olives, capers, basil, salt and pepper.

Preheat your oven to 400°F and have an oven safe skillet or dutch oven ready.

Cook the Chicken

Pat the chicken dry with a cloth or paper towel. Season both sides of the chicken liberally with salt and pepper. Place the chicken skin down in a cold, oven safe skillet. Place on the stove and turn the heat to medium-high. Cook for 15 minutes, without touching the chicken until the skin is crispy and brown.

Add the Puttanesca Ingredients

Turn the chicken over and add the garlic and anchovies. Mash the anchovies into a paste, then add the tomatoes, olives, and capers, being careful not to cover the chicken. Place the skillet in the oven to cook for an additional 15-18 minutes, until the tomatoes are starting to breakdown.

Style and Serve

Lay a spoonful of the puttanesca sauce on your favourite plate. Top with the chicken, skin side up, then spoon additional sauce on top. Garnish with basil and serve with a side of pasta or salad.


  • Grilled veggies
  • Crusty bread for dipped or serving
  • Spaghetti or any other pasta
  • Zucchini noodles for low carb option
  • Brown rice or quinoa
  • Cauliflower rice: try my cilantro lime cauliflower rice recipe

Puttanesca is an authentic Italian dish commonly known as pasta puttanesca. The puttanesca sauce has a bold, sweet, savory, and occasionally spicy taste and packs in all the flavors into the dish.

It is not a great idea to switch anchovies with sardines. Anchovies have a slightly different taste and tends to melt into the sauce whereas sardines behave differently. Anchovies wont make the sauce taste fishy compared to sardines.

No. Despite the addition of anchovies, puttanesca does not taste fishy at all. The anchovies melt into the sauce to give a nice savory taste. This is due to the fact that anchovies are left lying in salt for months, which gives it that salty and briny powerhouse, with little to no fishy taste in the end, once cooked.


Recipe Summary

  • 8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
  • 1 pound chicken cutlets (4 large pieces, each 1/2 inch thick)
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup mixed pitted olives, halved
  • 2 tablespoons capers
  • 1 tablespoon minced garlic (from 2 to 3 cloves)
  • 1 1/2 cups homemade or store-bought marinara sauce
  • 3 ounces low-moisture mozzarella, such as Polly-O
  • Chopped fresh parsley leaves, for serving (optional)

Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.

Add chicken to skillet cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet cook until fragrant, 30 seconds.

Stir marinara into skillet bring to a boil. Remove from heat nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese broil until bubbly, 4 to 5 minutes. Top with parsley serve.


Kitchen Survival in the Modern World

Puttanesca is a tomato based cooking sauce, flavored with garlic, anchovies, capers, and olives. Its etymology is quite interesting. Originally from the Italian puttanesca (“like a prostitute”) whose root word was puttana (“prostitute”). We are using its modern English derivative in this super easy, incredibly tasty, and extremely elegant one-skillet dish.

2 Tbs. olive oil
1 1/4 lb.s skinless, boneless breast halves
3 cloves garlic, minced (how to)
1 can (10.5 oz.) condensed French onion soup
1 can (14.5 oz.) diced tomatoes, undrained
1/3 cup pitted kalamata olives, cut in half
3 Tbs. capers, rinsed and drained
1/8 tsp. cayenne (crushed red pepper)
2 tsp. anchovy paste

1. Heat the olive oil in a large sauté pan, over medium-high heat. Add the chicken and cook for 8-10 minutes, until well browned on both sides. Remove the chicken from the skillet and drain on paper towel.

2. Reduce the heat to medium. Add the garlic to the skillet and cook for 1 minute, stirring constantly. Stir in the soup, tomatoes (with liquid), olives, capers, red pepper and anchovy paste, and heat to a boil. Cook for 10 minutes.

3. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes, or until the chicken is cooked through.

Mike’s comments:

If you have leftovers, simply cube up the chicken, reheat, and serve over white rice, or my favorite, linguine.


Martha Stewart’s 30-Minute Chicken Puttanesca Is the Easy Comfort Food We Need Right Now

The weather has cooled off, it’s dark as night by 5pm, and our cravings for comfort food have grown proportionately with our lack of desire to spend tons of time cooking during the week after work. If you’re in a similar boat, never fear &ndash you’re not going to be left with nothing but frozen food and stale pretzels just because you don’t feel like spending hours in the kitchen instead of curled up on the couch. Clever, quick recipes, like Martha Stewart‘s 30-minute chicken puttanesca with polenta, help us make satisfying and legitimately delicious weeknight meals without feeling like we’re going to collapse from exhaustion by the time we’re done cooking, thanks to a few simple shortcuts.

The key to enjoying this meal is picking up a tube of pre-cooked polenta at the store. Once it’s sliced, you sauté the polenta in olive oil until it’s golden brown on both sides, and has nice crispy edges that will offer up textural contrast in the dish.

Then, you sauté the chicken in the same skillet, and remove it to make the punchy puttanesca sauce. A combination of olives, capers, and garlic transforms even the most bland store-bought marinara sauce, adding a briny, savory quality that will make you want to add an extra scoop of sauce to your plate.

To finish the dish, add the polenta rounds and the chicken back to the skillet, nestling them into the puttanesca sauce so all surfaces have a nice coating of flavor. Top with shredded mozzarella and pop under the broiler, so the cheese melts and starts to brown, which adds even more flavor to this one-skillet, 30-minute chicken recipe.

In less time than it takes to listen to an episode of your favorite podcast, you’ll have a restaurant-worthy meal that tastes good at the kitchen table, but even better eaten on the couch surrounded by cozy blankets.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

Hungry for more? Before you go, check out our round-up of Martha Stewart’s best dinner recipes:


Chicken puttanesca with zucchini and orzo

Pasta, vegetables and chicken might seem like a simple combination, but don’t be fooled.

The trick is finishing the chicken breasts in a flavorful Puttanesca sauce, packed with colorful summer vegetables such as zucchini and tomatoes, and topped with fresh basil. Olives and capers lend a sharp saltiness that will have you dreaming of Southern Italy. Cook, relax and enjoy!

What you’ll need: 3 oz orzo pasta 1 shallot 2 cloves garlic 1 medium zucchini 1 lb roma tomatoes 2 skinless boneless chicken breast halves ¼ cup pitted kalamata olives 1 tablespoon capers 1 sprig basil olive oil coarse salt freshly ground black pepper

Equipment: large pot strainer large skillet

Recipe steps:

Cook the pasta Preheat oven to 425 degrees. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, about 9 minutes. Drain, reserving ¼ cup pasta water, then toss with 1 teaspoon olive oil.

Prep the vegetables Meanwhile, cut the ends off the shallot, cut in half then peel and slice. Peel and slice the garlic. Slice the zucchini and chop the tomatoes.

Sear the chicken Meanwhile, season the chicken breasts with salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high heat and add chicken breasts. Cook until golden, about 3 minutes, then flip and cook 2 more minutes. Transfer to a plate.

Cook the sauce Return the skillet over medium-high. Add the shallots and cook until translucent, about 1 minute. Add the garlic and zucchini, season with salt, then cook until lightly browned, about 3 minutes. Add the tomatoes, and pasta water season with salt and pepper. Bring to a simmer.

Finish chicken Nestle the chicken breasts into the sauce and place skillet into the oven. Cook until the sauce reduces slightly, about 10 minutes. Add olives and capers and bake until chicken is cooked, about 5 minutes more.

Garnish and serve Divide pasta among two plates and top with sauce, chicken, and fresh basil leaves.


Recipe Summary

  • 1 ½ tablespoons olive oil, divided
  • 4 (4-ounce) skinless, boneless chicken breast cutlets
  • ¼ cup minced fresh onion
  • 3 garlic cloves, minced
  • 2 cups chopped tomato
  • ¼ cup sliced green olives
  • 1 tablespoon chopped fresh oregano
  • 1 ½ teaspoons capers, chopped
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 canned anchovy fillet, chopped

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan cook 5 minutes or until done, turning once. Remove chicken from pan keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic sauté 1 minute. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.


Watch the video: One-Skillet Chicken Puttanesca Melt - Everyday Food with Sarah Carey


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