Pan-cooked chicken puttanesca
Published on 20 May 2020
Favourites stay in this browser only. Sign in to save them to your account.
A lovely Mediterranean dish with tasty sauce, served with mash or polenta as I did.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 4
You have 0 ingredients out of 13
You still need 13 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I wash and dry chicken and remove stray feathers.
I coat in flour, removing excess.
I heat oil, garlic and anchovies in a large pan until anchovies dissolve.
I brown chicken all over and add white wine.
I add halved tomatoes, capers, olives, salt and pepper.
I add stock, cover and cook about 30 minutes, turning and adding stock if needed. Extend for large pieces.
Near end, I add dried oregano.
I finish with chilli.
Keep a lovely thick sauce.
Original source: https://incucinaconlilly.com/2020/05/20/pollo-alla-puttanesca-in-padella/