Chicken puttenesca

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 14
Servings 4


  • 2
    mixed chicken pieces
  • 60
    olive oil
  • 1
    onion, chopped
  • 2
    garlic cloves, chopped
  • 1
    red chilli, de-seeded and chopped
  • 15
    fresh basil, chopped
  • 175
    black calamata olives, pitted and chopped
  • 20
    capers, drained and chopped
  • 410
    Italian plum tomatoes, chopped
  • 20
    tomato paste
  • salt and freshly ground black pepper
  • fresh basil
  • Parmesan cheese, shaved


1. Seal the chicken on all sides in hot olive oil. Sauté onion and garlic, remove and set aside. Add the chilli and fry for 1 minute. Add the tomatoes, tomato paste, olives, capers, chopped basil and seasoning. Stir well, bringing to a gentle simmer. 2. Replace chicken skin side up, pushing them into the sauce and basting a little of the sauce over the top. Simmer for 40 to 45 minutes, uncovered, until the chicken is cooked and sauce has reduced and thickened. 3. Serve with freshly boiled tagliatelle. Serves 4

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