Juicy one-pot chicken Puttanesca

Step 1/4

• 400 g chicken breasts
• salt

• oven
• paper towels
• bowl

Preheat the oven to 180°C/350°F. Pat the chicken dry with a paper towel, then season all over with salt and set aside.

Step 2/4

• 2 tbsp olive oil
• ½ lemon
• 30 g capers
• 60 g jarred pitted green olives
• 5 cloves garlic

• ovenproof pan
• tongs
• cutting board
• knife
• sieve

Heat olive oil in a large, ovenproof pan. Sear the chicken, flipping occasionally until it releases some fat and turns golden brown all over for approx. 7–9 min. Remove from the pan and set aside. Cut large, wide zest strips from lemon. Drain capers and olives. Roughly chop garlic.

Step 3/4

• 4 anchovies
• 1 tsp chili flakes
• 1 tbsp tomato paste
• 250 ml white wine
• 2 leaves bay leaves
• 200 g canned crushed tomatoes

• cooking spoon

Add garlic and anchovies to the pan and sauté for approx. 2–3 min. Add chili flakes, tomato paste and sauté for another 2–3 min. Then, add olives, white wine, capers, bay leaves, lemon zest, and tomatoes to the pan. Bring to a simmer and leave it uncovered. Stir occasionally for approx. 3–5 min.

Step 4/4

• ciabatta bread
• parsley

Return the chicken to the pan, and place the pan in the oven. Bake until the sauce is thickened and the chicken is cooked through for approx. 20 min. Serve with ciabatta and sprinkle chopped parsley on top if you like!

Enjoy your meal!