Shut yo’ mouth! *Ahem.* Do you know the literal translation of “puttanesca”? Let’s just say you don’t have to visit a brothel in Italy to get the amazing combo of tomatoes, garlic, and olives.
Pre-Primal, I loved cooking Italian food because you could magically make an entire meal with ingredients from your pantry: capers, olives, roasted red peppers, pasta, anchovies, garlic, olive oil, tomatoes, oregano. So if you have some chicken thighs handy, that rule still holds true. This is a lovely weeknight supper, especially accompanied with a glass of vino rosso.
kosher salt and fresh ground pepper, to taste
2 Tbsp. butter, lard, bacon grease or cooking fat of choice
8 oz. mushrooms, sliced
3 garlic cloves, minced
1 28 oz. can/box/jar diced tomatoes
2 cups Swiss chard, sliced into ribbons, or other greens
1/2 cup Kalamata olives, pitted
1 tsp. anchovy paste (optional)
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. red pepper flakes
1/2 tsp. dried thyme
Optional garnishes: Basil, Parmesan or Romano cheese
1) Sprinkle S&P over both sides of chicken thighs. Heat butter in a large skillet over medium-high heat, then add thighs. When browned, 4-5 minutes, flip over. Scoot thighs to edges of pan and add mushrooms.
2) When second side of thighs is browned and mushrooms are beginning to release their liquid (another 4-5 minutes), stir in garlic until fragrant, about 30 seconds. Add in the rest of the ingredients (tomatoes through thyme) and stir to combine.
3) Put a lid on it, turn heat down to medium-low, and let simmer for 20 minutes. Serve with garnishes.