Chicken Thigh Puttanesca
NUT
FREE
PALEO
DIET
Moist chicken, zesty tomato sauce, bright herbs, and salty Parmesan make this fabulous one-pot meal a favorite.
| Prep Time 15 minutes |
Cook Time 15 minutes |
Makes 8 thighs |
Serving Size 2 thighs |
INGREDIENTS
4 TB. ghee or animal fat
8 bone-in, skin-on chicken thighs (about 3 lb.; 1.5kg)
1½ tsp. sea salt
4 cloves garlic, chopped
1 cup yellow onion, chopped
¼ cup caper berries, drained
2 cups red ripe tomatoes, chopped
4 oil-packed anchovy fillets, minced
4 cups homemade chicken stock
1 cup fresh basil leaves, chopped
2 TB. fresh oregano leaves, chopped
¼ cup fresh Italian flat-leaf parsley leaves, chopped
¼ tsp. ground black pepper
4 cups tomato purée
¼ cup grated Parmesan cheese (optional)
METHOD
1 Heat a Dutch oven with a lid over medium heat. Add 2 tablespoons ghee, and swirl pan to coat bottom.
2 Pat chicken thighs dry, and season with sea salt on both sides. Add chicken, skin side down, and cook for 3 minutes or until lightly browned. Flip over, and cook for 2 minutes or until browned. Transfer chicken to a plate.
3 Add remaining 2 tablespoons ghee, garlic, and yellow onion to the pan, and cook, stirring regularly, for 5 minutes.
4 Add caper berries, tomatoes, anchovies, chicken stock, basil, oregano, parsley, black pepper, and tomato purée, and combine.
5 Return chicken to the pan, and cover with sauce. Bring sauce to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes until it reaches 160°F (70°C). Top with cheese and sauce.
Component
Homemade Fresh Tomato Purée
Making your own homemade tomato purée is simple. Here’s how:
1 In a large stockpot over medium-high heat, cook 6 to 8 pounds (2.75 to 4kg) cored and roughly chopped red ripe plum tomatoes for 10 minutes or until softened.
2 Set a food mill fitted with the largest plate attachment that allows tomatoes but not seeds to pass through over a large bowl, and run tomatoes through.
3 Completely cool tomato purée in an ice bath in the sink before storing tightly covered in nonreactive containers for up to 7 days in the refrigerator or up to 1 year in the freezer.