Chicken in Puttanesca Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Tbsp Olive Oil
  • 6 chicken legs
  • 1 whole head of garlic, peeled & chopped
  • 1 large Onion, diced
  • 1 Carrot, peeled & diced
  • 1 Celery stalk, diced
  • ½ cup Black Olives
  • 28.2 oz can Cherry Tomatoes
  • 1 sprig Rosemary
  • 5 sprigs Thyme
  • 1½ cup Chicken Broth
  • 2 Tablespoons Tomato Paste
  • ½ teaspoon Red Pepper Flakes
  • Kosher Salt to taste
  1. In a heavy bottomed pan, heat Olive Oil and add Chicken Legs. Lightly brown.
  2. Add carrots, celery and onions. Cook for a few minutes until they start to wilt.
  3. Add garlic, rosemary & thyme. Cook for another 5 minutes or so.
  4. Add the pepper flakes, can of tomatoes, olives & broth. Stir.
  5. Cover and let it come to a boil.
  6. Lower heat and simmer for 30-45 minutes until the chicken is tender and sauce has thickened.
  7. Taste and adjust seasoning. Add salt if you have to.
I found this sauce flavorful enough that I didn’t have to add salt. So taste first before salting. Don’t forget, the olives are salty. Pick out and discard the rosemary and thyme sprigs before serving.
Recipe by Cooked From the Heart at