Bold, briny, and packed with Mediterranean flavours, Chicken Puttanesca is a dish that transforms simple ingredients into something spectacular. Traditionally made with tomatoes, olives, capers, and garlic, this rustic Italian classic gets an extra depth of flavour with our rich, all-natural vegetable stock.

Ingredients
5-6 chicken thighs
1 med onion, chopped
4 cloves garlic, minced
4-6 anchovy fillets (in oil), optional but recommended
1x (400g) tin chopped tomatoes
125ml Carol’s Stock Market vegetable stock
¼ tsp dried chilli flakes, optional
50g pitted black or kalamata olives
2 tbsp drained capers
Salt & pepper

To serve
Chopped parsley

Serves
4

Method
Heat a large saucepan over medium-high heat. Once, hot, add a drizzle of light olive oil.

While pan is heating, season the chicken thighs all over with salt and pepper.

Arrange in the hot pan skin-side-down and leave to brown until skins are golden, about 6-7 minutes. Turn thighs over and leave to brown on the other side for about 5-6 minutes.

Lower heat to medium and remove the chicken to a clean plate.

Once pan has cooled a bit, add the onion and cook until tender, 2-3 minutes, stirring as needed.

Add the garlic and anchovy fillets and cook until the garlic is fragrant, about 30 seconds. Lightly mash the anchovy fillets into a paste as they cook.

Add the tinned tomato, vegetable stock, 2/3 of the capers and 2/3 of the olives, stir to combine.

Return the browned chicken to the saucepan and nestle the thighs in the sauce.

Partially cover the saucepan and leave to cook until the chicken is cooked through, about 45 minutes.

Taste for seasoning and add more if needed (although, you shouldn’t need to add more salt as the seasoning from the chicken and saltiness of the anchovy, capers and olives should be enough).

To serve, scatter over the remaining capers, olives, and a generous scattering of fresh parsley.

Goes well served with polenta or crusty bread to mop up the sauce.