Recipe: Chicken Puttanesca

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.

Chicken Puttanesca

2 lbs. boneless, skinless chicken thighs (at least eight)

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

2 Tbsp. capers

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.

Serves 4.