Penne Puttanesca With Chicken Thighs Recipes

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.

Steps:

• Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
• Season the chicken thighs with seasoning salt and pepper.
• Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
• Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
• Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
• Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
• Add in the cooked pasta to the sauce; stir to coat the pasta.
• Serve with grated Parmesan cheese.

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.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and 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!

Steps:

• in a nonstick skillet, melt butter over medium high heat.
• sprinkle chicken with salt, pepper and garlic powder.
• add chicken to skillet and cook until brown on both sides.
• remove from skillet and keep warm.
• with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
• add the wine or broth, stir in the can of tomatoes
• return chicken to skillet.
• reduce heat to medium low, cover and simmer until chicken is no longer pink.
• serve on top of your favorite pasta.
• garnish with parsley.

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

Steps:

• Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.

Steps:

• Cook pasta per package directions. While pasta is cooking.
• Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done.
• Add garlic and black pepper, saute for 20 seconds.
• Add chicken thighs and brown both sides - about 3 minutes per side.
• Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown.
• Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes).
• Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute).
• Salt to taste. Anchovies are salty so salt accordingly.
• Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).