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Delia Smith Chicken Puttanesca Recipe

Delia Smith Chicken Puttanesca Recipe

Delia Smith's chicken puttanesca recipe braises chicken in a bold, briny tomato sauce with olives, capers and anchovies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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
  • 100 g pitted black olives
  • ½ tsp chilli flakes
  • 400 g tin chopped tomatoes
  • 1 tbsp tomato purée
  • Fresh basil torn, to finish

Method
 

  1. Season and brown the chicken. Set aside.
  2. Soften the onion.
  3. Cook garlic and anchovies until the anchovies dissolve.
  4. Stir in capers, olives and chilli flakes.
  5. Add tomatoes and tomato purée.
  6. Return the chicken and bring to a simmer.
  7. Cover and simmer for 20–25 minutes until tender.
  8. Season to taste, scatter with basil, and serve.

Notes

Don't skip the anchovies — they dissolve completely and add savoury depth, not fishiness.
Break the anchovies up thoroughly as they cook for the best result.
Taste before adding extra salt, as the sauce is already quite salty.
Adjust chilli flakes to your own preferred heat level.
Freezes well for up to 3 months.