Chicken Puttanesca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared chicken braised in a deeply savory puttanesca sauce with olives, capers, and anchovies. Briny and punchy, this Italian classic pairs well with crusty bread for a satisfying dinner.
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Nutrition & ingredients
Ingredients
serves 6- 3 pounds bone-in, skin-on chicken pieces ((I used 4 thighs and 4 drumsticks))
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 lemon, (juiced)
- 1/4 cup extra virgin olive oil
- 4-8 anchovy filets
- 5 large garlic cloves, (minced)
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1/2 cup pitted kalamata olives, (sliced)
- 3 tablespoons drained capers
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes, (optional)
- 1/2 cup chopped parsley leaves, (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 1043mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 930mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1043MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.