Baked Puttanesca Chicken

A lot of dishes claim to be a One Pot Wonder... but this baked puttanesca chicken is the true ruler of them all!

Done in 50 minutes

Serves 4

Ori Goldberg

Putanesca V2.png

Ingredients

    Everything you need:
  • 4whole chicken legs (or a whole chicken, quartered)
  • 1 tbsp extra virgin olive oil
  • 4garlic cloves, roughly chopped
  • 80gblack olives
  • 80ggreen olives
  • 4anchovy fillets
  • 1 tbspcapers
  • 1 red chilli, sliced
  • 1 tspdried oregano
  • 250mlwhite wine
  • 1/2 lemon, juiced
  • 2 cans plum tomatoes
    • The garnish:
  • handful of fresh parsley, chopped
  • handful of green and black olives, crushed
  • 1 tbspcapers
  • 1lemon, zested
  • drizzle of olive oil

Introducing our Puttanesca Chicken - a hearty, fulfilling dish, seasoned with all things salty – anchovies, olives and capers, all mixed into a plum tomato sauce. This really is the perfect home to nestle perfectly baked chicken. Serve with mash or crispy bread for dunking and you've got yourself a lovely meal.

Method

  • Preheat your oven to 180°c and start with a cast iron, or stainless steel pan on medium heat, and once hot add the extra virgin olive oil. Salt the chicken and sear skin-side-down until golden brown. Remove.
  • To build the sauce, start with the anchovies, cook for a minute, before adding the garlic, olives, capers, sliced ed chilli and dried oregano. Cook down with a pinch of salt for another 3 minutes before adding the wine. Cook further for another 3-4 minutes until the wine has been cooked down, before crushing and adding the plum tomatoes. Add half a can of water if you prefer a lighter sauce, season with salt and pepper to taste.
  • Add the chicken skin-side-up and place in the oven to bake for 45 minutes.
  • Once the chicken is dark brown and with crispy skin, remove from the oven, and finish with fresh parsley, olives and capers, and finish with lemon zest, and juice (if preferred) and a good drizzle of extra virgin olive oil. Serve with mash potato, or simply with good toasted bread.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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