Slow Cooked Chicken Puttanesca

Slow Cooked Chicken Puttanesca

Slow cooked and full of rich Italian flavours, this chicken puttanesca couldn’t be easier as a one pan dish.

Serves: 4
Time: 3 hours & 20 minutes


  • 6 – 8 Rangitikei Chicken Thighs
  • 2 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 6 anchovies
  • 1 teaspoon chilli flakes
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tomato paste
  • 1 tin crushed tomatoes
  • ½ cup kalamata olives, pitted
  • 3 tablespoons capers
  • Small handful basil leaves


Pre-heat oven to 160°C bake.

Season the chicken thighs generously with salt and pepper. Heat a splash of olive oil in a large oven-proof pan over medium-high heat. Sear the chicken thighs until golden brown. Remove from pan, place on a plate and set aside.


In the same pan, sauté the sliced shallots, garlic, anchovies and chilli flakes over a low heat until the anchovies have dissolved and the shallots are golden and jammy.

Add the vinegar to deglaze the pan before adding the tomato paste. Continue cooking for 1-2 minutes, until the tomato paste is a deep red.

Pour in the tinned tomatoes, then fill the tin with water and pour into the mix. Add the olives and capers and stir through. Bring to a simmer for about 5 minutes, until the sauce has thickened slightly.

Add the chicken back to the pan and pour over any juices from the plate. Cover with a lid, or tinfoil, and place in the oven to cook for 3 hours.

Serve your slow cooked chicken thighs whole, or shred with two forks and mix through the sauce. Garnish with fresh basil leaves before serving.

Tip: Serve your slow cooked chicken puttanesca with a side of creamy polenta, mashed potatoes or toss it through pasta.

Tip: Try this recipe in your slow cooker! Just set and forget for 6 hours on the low setting.

Free Range Chicken used in this Recipe

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