Amelia Grace Puttanesca is a sauce built on big, punchy flavours, and bringing chicken into the mix turns the classic pasta sauce into a proper, satisfying main course in its own right.
This is a bold dish, with olives, capers and anchovies all working together to give the tomato sauce real depth and a distinctive briny sharpness.
If you love puttanesca pasta, this chicken version gives you all that same flavour alongside tender, braised chicken.
Why Anchovies Dissolve Completely Into This Sauce
Anchovies are a defining ingredient in a proper puttanesca, and understanding how they behave in the sauce helps explain why they’re worth including, even for people who think they don’t like them.
When cooked gently in oil at the start, anchovy fillets break down and essentially melt into the sauce, dissolving completely rather than remaining as distinct pieces.
What’s left behind isn’t a fishy taste at all, but a deep, savoury quality known as umami, which underpins the whole sauce and gives it a richness that would be noticeably missing without them.
Ingredients for Delia Smith Chicken Puttanesca
- 8 chicken thighs, boneless and skinless, cut into chunks
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 4 anchovy fillets
- 1 tbsp capers, drained
- 100g pitted black olives
- ½ tsp chilli flakes
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- Fresh basil, torn, to finish
How to Make Delia Smith Chicken Puttanesca — Step by Step
Step 1 — Season and Brown the Chicken
Season the chicken chunks with salt and pepper. Heat the oil in a large pan over medium-high heat and brown for 5–6 minutes, until lightly golden all over. Remove and set aside.
Step 2 — Soften the Onion
In the same pan, cook the onion for 6–8 minutes, until softened.
Step 3 — Dissolve the Anchovies
Add the garlic and anchovy fillets, cooking for about 1 minute, stirring and breaking up the anchovies with a wooden spoon until they dissolve into the oil.
Step 4 — Add the Capers, Olives and Chilli
Stir in the capers, olives and chilli flakes, cooking for a further minute.
Step 5 — Add the Tomatoes
Stir in the chopped tomatoes and tomato purée.
Step 6 — Return the Chicken
Return the browned chicken to the pan and bring to a gentle simmer.
Step 7 — Simmer
Cover and simmer gently for 20–25 minutes, until the chicken is completely tender.
Step 8 — Finish and Serve
Taste and adjust seasoning — you likely won’t need much extra salt, given the saltiness of the anchovies, capers and olives. Scatter with torn basil and serve.
My Top Tips for the Best Delia Smith Chicken Puttanesca
Don’t skip the anchovies, even if you’re unsure. Properly dissolved into the sauce, they add deep savoury flavour rather than a fishy taste, and they’re genuinely central to an authentic puttanesca.
Break the anchovies up thoroughly as they cook. This helps them melt completely into the oil rather than leaving distinct pieces in the finished sauce.
Taste before adding extra salt. Anchovies, capers and olives all bring plenty of saltiness on their own, so season carefully at the end.
Adjust the chilli to your own taste. Start with less if you’re unsure, as you can always add more heat, but it’s harder to take away.
Use good quality olives and capers. Since these ingredients carry so much of the dish’s character, it’s worth choosing decent ones rather than the cheapest option.
Serving Suggestions
Serve with crusty bread to mop up the sauce, over pasta, or with a simple green salad on the side. A scattering of extra fresh basil and a drizzle of good olive oil finishes it off nicely.
How to Store Delia Smith Chicken Puttanesca
In the fridge: Store in an airtight container for up to 3 days. The flavour often improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes well for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Puttanesca Recipe
Ingredients
Method
- Season and brown the chicken. Set aside.
- Soften the onion.
- Cook garlic and anchovies until the anchovies dissolve.
- Stir in capers, olives and chilli flakes.
- Add tomatoes and tomato purée.
- Return the chicken and bring to a simmer.
- Cover and simmer for 20–25 minutes until tender.
- Season to taste, scatter with basil, and serve.
Notes
Frequently Asked Questions About Delia Smith Chicken Puttanesca
Can I leave out the anchovies if I really don’t want to use them?
You can, though the sauce will be noticeably less deep in flavour. If you’d rather leave them out, a splash of soy sauce or a little extra salt can help compensate slightly for the lost savoury depth.
Can I use chicken breast instead of thighs?
You can, though thighs stay considerably more moist and tender over the simmering time, as breast meat can dry out more easily during longer cooking.
Why is my sauce too salty?
This usually means extra salt was added before tasting. Anchovies, olives and capers all contribute significant saltiness on their own, so always taste before seasoning further.
Can I make this dish ahead of time?
Yes, this dish reheats very well, so it’s a good option to make a day ahead and simply warm through gently before serving.
