Slow cooked and full of rich Italian flavours, this chicken puttanesca couldn’t be easier as a one pan dish.
Time: 3 hours & 20 minutes
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.