Puttanesca Chutney Over Chicken With Potatoes And Broccoli Recipes

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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 PUTTANESCA SAUTé



Chicken Puttanesca Sauté image

Tangy Italian dinner ready in 20 minutes! Serve your family this spicy chicken, pasta and bean dish cooked in a flavorful sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

8 oz. uncooked angel hair pasta (capellini)
1 lb. chicken breast tenders
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 (14.5-oz.) can diced tomatoes with roasted garlic, undrained
1/2 cup sliced green olives
1/8 teaspoon crushed red pepper flakes
1 (14.5-oz.) can cut wax beans, drained

Steps:

  • Cook pasta to desired doneness as directed on package. Drain well; cover to keep warm.
  • Meanwhile, pat chicken tenders dry with paper towels; sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken tenders; cook 4 to 6 minutes or until lightly browned, turning once.
  • Add tomatoes, olives and pepper flakes; cook 4 to 6 minutes or until chicken is no longer pink in center and liquid has been reduced slightly. Add beans; cook an additional 2 to 3 minutes or until beans are thoroughly heated.
  • Place cooked pasta in large bowl. Top with chicken mixture.

Nutrition Facts : Calories 450, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g

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!

PUTTANESCA SAUCE WITH BROCCOLI



Puttanesca Sauce With Broccoli image

I love this sauce! As I always have the ingredients on hand, this is a simple, yet tasty sauce to have on hand. I adapted this recipe from a number of sources and came up with this

Provided by Abby Girl

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 -6 garlic, minced
28 ounces tomatoes
1/2 teaspoon oregano
4 anchovy fillet, rinsed and chopped
12 Greek olives, chopped
2 tablespoons capers, rinsed and drained
1/4-1/2 teaspoon red pepper flakes
parmesan cheese, freshly grated
2 -3 cups broccoli florets, steamed
1/2 lb gnocchi or 1/2 lb pierogi

Steps:

  • Heat oil and cook garlic.
  • Add tomatoes and liquid and cook for 30 minutes.
  • Just before serving, add remaining ingredients.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI



Roasted Chicken Breasts with Potatoes and Broccoli image

Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.

Provided by JOYOSITY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 tablespoons salted butter
2 whole bone-in chicken breasts with skin
4 medium red potatoes, cut into 1-inch wedges
3 bunches broccoli, cut into florets
1 pinch salt to taste
1 clove garlic, chopped

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
  • Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
  • In the meantime, toss potatoes with the rest of the spice mix.
  • Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
  • Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
  • While the chicken and potatoes are roasting, salt the broccoli florets lightly.
  • Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES



Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
  • Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
  • Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

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