CHICKEN PUTTANESCA SAUCE RECIPES

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:

• Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt.
• Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
• Reduce heat to medium and add garlic and anchovies to skillet. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and stick to pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.
• Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
• Transfer chicken to a platter and spoon sauce over. Drizzle with oil and serve with lemon wedges alongside.