Chicken alla puttanesca on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/kurica-alla-putaneska/Notes on ingredients:

      Chicken. I used boneless chicken thigh fillets in this recipe. Drumstick fillets also work. Bone-in cuts can be used as well, but in that case, the cooking time will definitely increase by about 10 minutes.

      Breast fillets technically also work, but you need to watch them very carefully to avoid overcooking.

      Variations: You can prepare diced turkey thigh meat using this recipe – it will also be very tasty. However, the turkey will need to be stewed a little longer.

      Tomatoes.

      Fresh tomatoes provide texture. The ideal option in this case is plum tomatoes – with dense flesh and minimal seeds and juice. Another great, albeit more expensive option is cocktail tomatoes or cherry tomatoes. Their sweetness will be very appropriate in the sauce.

      Canned tomatoes provide the main flavor and density to the sauce. This refers to tomatoes in tin cans that contain only tomatoes, tomato juice, and salt, plus citric acid as a preservative. Pickled tomatoes with vinegar and sugar in the ingredients, unfortunately, are not suitable.

      Anchovies. You need small fillets in oil or salt. Not dried fish from a packet. There’s really nothing to replace them in this case. So if you don’t have anchovies, you can simply make it without them – that’s one of the variations of the dish, which is also very good.

      Capers. This refers to caper buds, not the berries with tails. They cannot be replaced due to their unique characteristic flavor.

      Olives. Use any tasty pitted green olives.

      Onion. Regular onion works 100%. But if you want, you can use red onion.

      Garlic. Fresh garlic is the best option in this case. Dried garlic won’t provide the necessary richness of aroma.

      Now let’s move on to cooking.

      Cut each thigh into 2-3 pieces. Slice the onion into half rings, chop the tomatoes into medium pieces, and cut the olives into 2-3 parts. Finely chop the basil, garlic, and anchovies.

      In a saucepan or skillet, heat 1 tablespoon of vegetable oil over high heat. In several batches, fry the chicken until golden brown on both sides, about a minute on each side. Transfer to a plate.

      Reduce the heat to medium and add the onion to the skillet. Sauté, stirring, for 3-4 minutes.

      Add the chopped tomatoes and sauté, stirring, for another 3-4 minutes.

      Add the crushed tomatoes along with their juice, plus pour in 200 ml of water or chicken broth. Bring to a boil, and season with salt to taste.

      Add the chicken to the sauce, bring it back to a boil, reduce the heat to low, and simmer for about 20 minutes. Five minutes before it’s done, add the olives, capers, anchovies, garlic, and basil to the saucepan.

      Stir, and adjust the taste with sugar if necessary.

      Serve.

      Bon appétit!



       This recipe for chicken alla puttanesca has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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