Chicken In Puttanesca Sauce Over Creamy Polenta Recipes

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CHICKEN-AND-POLENTA PUTTANESCA MELTS



Chicken-and-Polenta Puttanesca Melts image

In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

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)

Steps:

  • 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.

CHICKEN PUTTANESCA



Chicken Puttanesca image

Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tablespoon grapeseed or canola oil
1 medium red or yellow onion, thinly sliced
3 garlic cloves, thinly sliced
4 to 5 anchovies, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
1/2 cup roughly chopped pitted black or green olives
2 tablespoons capers, rinsed well if in salt
2 tablespoons roughly chopped Italian parsley
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
  • Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
  • Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.

CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA



Chicken in Puttanesca Sauce over Creamy Polenta image

Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups chicken stock
1 cup whole milk
salt
fresh ground black pepper
5 tablespoons extra virgin olive oil
2 lbs chicken tenders, cut into bite-size pieces
6 garlic cloves, chopped
8 -10 flat anchovy fillets, drained
1 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pits and coarsely chopped
3 tablespoons capers, drained
1 (28 ounce) can chunky-style crushed tomatoes
1/4 cup fresh flat leaf parsley, chopped
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
  • Bring up to a simmer, then turn the heat down to low.
  • While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
  • Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
  • Remove chicken from skillet to a plate; cover with foil, set aside.
  • Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
  • Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
  • Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
  • To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
  • Add in the butter and grated cheese; stir to combine.
  • If polenta becomes too thick, you can always add more stock or milk.
  • Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3

CHICKEN PUTTANESCA PASTA



Chicken Puttanesca Pasta image

This is my super-fast version of the pasta dish that originated in Naples, Italy. In addition to the classic ingredients of tomatoes, olives, garlic and anchovies, I nestle cut-up rotisserie chicken in the sauce as it simmers for a hearty weeknight meal that's ready in a flash.

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce package spaghetti
Fresh oregano leaves, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
  • Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
  • Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CHICKEN PUTTANESCA



Chicken Puttanesca image

This lovely, gutsy sauce goes wonderful with chicken that has been sauteed first, then gently simmered in the sauce to absorb all the flavours. No need to miss out on the pasta either, as green tagliatelle is the perfect accompaniment! Recipe courtesy of The Delia Collection: Chicken. We love this!

Provided by MarieRynr

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 part-boned chicken breasts, skin on (about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chile, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper

Steps:

  • Begin by heating the oil in the frying pan until it's very hot.
  • Wipe the chicken breasts with paper towel, then season them with salt and pepper.
  • Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
  • This will take 5 or 6 minutes.
  • Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
  • After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
  • Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
  • Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
  • About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
  • Then boil the tagliatelle according to the package directions.
  • After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
  • Garnish with the fresh sprigs of basil and enjoy!

FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA



Fresh Tomato and Basil Chicken over Super Creamy Polenta image

Categories     Sauce     Chicken     Tomato     Basil     Boil

Yield 4 servings

Number Of Ingredients 13

4 cups chicken stock or broth
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
4 6-ounce boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 large red onion, thinly sliced
5 garlic cloves, chopped
1 cup quick-cooking polenta (found in Italian or specialty foods aisles)
1/2 cup mascarpone cheese
1/4 cup grated Parmigiano-Reggiano (a handful)
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped or torn

Steps:

  • For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
  • While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
  • While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
  • To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
  • Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

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