Puttanesca Chutney Over Chicken With Potatoes And Broccoli Food
PUTTANESCA SAUCE WITH BROCCOLI
I love this sauce! As I always have the ingredients on hand, this is a simple, yet tasty sauce to have on hand. I adapted this recipe from a number of sources and came up with this
Provided by Abby Girl
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and cook garlic.
- Add tomatoes and liquid and cook for 30 minutes.
- Just before serving, add remaining ingredients.
BUCATINI PUTTANESCA
The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini -- thick, hollow spaghetti-like strands, similar to perciatelli.Adapted from from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Pasta and Grains
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red-pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red-pepper flakes, and the oregano, and cook for an additional 10 minutes.
- Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta, and toss with the sauce. Serve with additional red-pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.
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CHICKEN PUTTANESCA RECIPE | BON APPéTIT
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- 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.)
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- 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.
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- Season the chicken thighs. Pat the chicken dry with a paper towel, then season lightly on both sides with Kosher salt and black pepper.
- Crisp the chicken skin. Heat ⅓ cup extra virgin olive oil in a large skillet over medium-high heat. When hot, add chicken thighs skin side down. Cook until golden brown and crispy (the chicken should very easily pull away from the pan), about 5-7 minutes.
- Flip the chicken. Use tongs to carefully flip the chicken thighs over, then cook an additional 4-5 minutes, or until browned on the second side. Transfer chicken to a plate.
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