Now, if you’ve ever come across the term "puttanesca," you’re probably thinking of the rich, tangy pasta sauce that’s made with tomatoes, olives, capers and anchovies. It’s got that bold, no-nonsense flavor profile that makes you sit up and pay attention. But when you add chicken to the mix, it’s like this Italian classic gets an exciting twist, a bit of heartiness and soul.
Nigella’s Chicken Puttanesca takes the traditional, vibrant ingredients from the classic puttanesca sauce and uses them to dress up chicken thighs, creating a dish that’s warm, full of flavor and just indulgent enough to feel like a real treat. But it’s also the kind of meal you can pull off on a Tuesday night when you want something that feels a little special but doesn’t require any fancy skills. Honestly, that’s one of the things I love most about Nigella’s recipes. They always feel like a cozy hug from the inside, even when they’re packed with so much flavor.
Nigella Chicken Puttanesca Recipe
Ingredients Needed
Now, here’s the fun part: the ingredients! I swear, Nigella has this incredible ability to make simple ingredients shine like they’re the most glamorous things on earth. You’ll need:
- Chicken thighs (bone-in, skin-on) – They add a depth of flavor and juiciness that boneless, skinless chicken just can’t achieve. Trust me, you want the skin-on for that crispy, rich texture. If you’re doing boneless, the recipe will still work but the magic comes from the skin.
- Olive oil – Because, let’s face it, what would Mediterranean food be without it?
- Garlic – You’ll be using a few cloves, minced. Garlic is always the first step in making anything smell incredible.
- Anchovy fillets – Don’t run for the hills yet! They dissolve into the sauce, adding a salty, umami richness. They won’t taste fishy, I promise but will give the dish a deep, savory background.
- Tomatoes – Fresh ones, chopped up into juicy little pieces, are perfect. If you’re in a pinch, canned tomatoes work, too.
- Olives – Ideally black ones, like Kalamata, sliced. They add that briny, salty kick that’s unmistakable.
- Capers – Because we all need a little bit of tartness in life. These guys balance out the rich tomato sauce.
- Red chili flakes – A pinch or two for that subtle heat but it’s not about making your mouth burn; it’s about adding a little zing.
- Fresh herbs – Basil or parsley, chopped to finish it off. They give it that fresh, herbaceous lift at the end.
- Lemon juice – A squeeze of fresh lemon ties everything together and brightens the sauce.
The ingredients, though humble, combine to make something complex and downright addictive. What I love about this recipe is that it’s packed with pantry staples you probably already have on hand but it makes a dish that feels fresh and exciting. You know, like those days when you throw together something simple for dinner and it turns out to be so much better than you expected.
Equipment Needed
Nothing too fancy here, folks. You won’t need anything you haven’t already got in your kitchen. Here’s what you’ll need:
- A heavy skillet or frying pan (preferably cast iron). This is where the magic happens. The chicken crisps up beautifully in a hot, heavy pan and you want something sturdy to handle all those ingredients.
- A sharp knife – For chopping up the tomatoes, garlic, olives and herbs. A good knife makes everything so much easier, right? No one has time to wrestle with dull blades!
- Tongs – For flipping the chicken and moving things around in the pan without messing everything up.
- A wooden spoon – To stir and mix the sauce, scraping up all those flavorful bits from the bottom of the pan.
- A cutting board – For all that chopping and slicing. It’s always better to have a dedicated space for prepping ingredients.
- A plate to rest the chicken. After browning the chicken, you’ll want to take it off the heat for a minute while you make the sauce. A plate is key for keeping things organized.
This is a low-stress recipe in terms of gear, so if you’ve cooked before, you’re good to go with the basics.
Instructions To Make Nigella Lawson’s Chicken Puttanesca
Alright, let’s break this down step by step. I love how simple this dish is to pull off, yet it feels like you’re serving up something seriously gourmet.
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Prepare the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. Heat up a bit of olive oil in your skillet over medium-high heat. Once the oil’s hot, lay the chicken skin-side down and let it cook undisturbed for about 5-6 minutes. The skin should turn golden and crispy. Don’t rush this part. crispy skin is what makes this whole dish come alive!
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Flip and Brown the Other Side
Once the skin’s crisp, flip the chicken over and cook for another 5 minutes or so. You want to get a nice brown on both sides but don’t worry about cooking the chicken all the way through just yet. it’ll finish cooking in the sauce.
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Make the Puttanesca Sauce
Take the chicken out and set it aside on a plate. In the same pan, add a little more olive oil if needed. Toss in the garlic and anchovies and cook for about a minute until the garlic becomes fragrant. Add the chopped tomatoes, olives, capers and a pinch of red chili flakes. Stir everything together, scraping up all the crispy bits left from the chicken. Cook for another 3-4 minutes until the tomatoes soften and release their juices.
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Simmer the Chicken in the Sauce
Once the tomatoes have started to break down, nestle the chicken back into the pan, skin-side up. Spoon some of that sauce over the chicken, lower the heat and cover. Let it simmer for 20-25 minutes. The chicken will cook through and absorb all the delicious flavors from the sauce. The skin will stay crispy and the meat will stay juicy. it’s basically perfect.
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Finish with Fresh Herbs and Lemon
When the chicken’s done, sprinkle with freshly chopped herbs (basil or parsley) and squeeze a little lemon juice over the top to brighten everything up. Serve hot with a side of crusty bread or pasta to mop up that irresistible sauce.
What I Learnt
One of the things I learned from making Nigella’s Chicken Puttanesca is how much the simplest ingredients can transform under heat and time. The anchovies and olives, things I might not have paid much attention to, really bring depth and character to the dish. It was a reminder of how sometimes, the most flavorful meals come from using what’s already in your pantry but putting it together in a way that makes it sing.
Also, I realized how much I love cooking chicken thighs. They’re so forgiving and that skin! Crispy chicken skin is one of those pleasures in life that you don’t take for granted. It’s a little thing but it can elevate an entire meal. Another lesson? Don’t skip the lemon. It might seem like a small touch but that squeeze of fresh lemon at the end does wonders. It adds balance and makes everything pop.
FAQs
What Makes Nigella Lawson’s Chicken Puttanesca Recipe Stand Out?
This recipe is one of those dishes that’s deceptively simple but full of flavor. The combination of chicken, olives, capers, garlic, and tomatoes creates this beautiful balance between savory and tangy. What I love most about Nigella’s take is how she keeps the cooking process relaxed-everything feels like it just falls into place, even on a busy weeknight.
Can I Make Nigella’s Chicken Puttanesca Ahead Of Time?
Definitely! This dish actually gets better with time. The sauce thickens and the flavors deepen if you let it sit for a while, so it’s perfect for meal prepping. I’ve made it the night before and just reheated it for a stress-free dinner. You can even freeze it if you want to save it for later-just make sure to store it in an airtight container.
What Can I Serve With Nigella’s Chicken Puttanesca?
I like to keep it simple-usually with a side of crusty bread to soak up that delicious sauce. But you can also go for some pasta, or maybe a fresh green salad if you want to keep things light. If I’m feeling really indulgent, I’ll even toss in a little Parmesan on top-though Nigella might raise an eyebrow at that!
