Just like the name suggests, this recipe is speedy – and easy too – perfect for those busy summer nights (also for those lazy summer nights, the quicker the food is made the more time to relax, right?). You’ll only need one skillet for some fast frying, some quick roasting and then voilà! Dinner is served.
You can feel fancy knowing that Chicken Puttanesca is an Italian dish that originated in Naples, Italy. Add some LiberTerre chicken thighs to the mix and you’ve got a premium quality meal on your hands.
If you want to learn more about our chicken, click here. In the meantime, we’ll give you a quick rundown. We get our chickens from family farms in Quebec that have been in the business for over 25 years, which means they really know what they’re doing. The whole process is Certified Humane™, the chickens are raised without antibiotics, and they’re air-chilled as opposed to wet-chilled. Air-chilling helps to keep the meat tender and juicy when cooked, which preserves the natural flavour of the meat. That way you get a great taste every time!
So enjoy, and feel free to add some pasta, a salad or even just clean the extra sauce up with some bread!
Speedy Skillet Chicken Puttanesca
6 LiberTerre chicken thighs
1 onion, finely chopped
3 cloves garlic, crushed
Optional: 1 cayenne pepper, finely sliced
1 cup Kalamata olives
¼ cup capers
½ cup tomato puree
1 28 oz can chopped tomatoes, drained
Fresh basil leaves, roughly torn
Optional: 1 tsp chili flakes and freshly grated Parmesan Cheese
Preheat your oven to 400°F. Chop onion, garlic and cayenne pepper and set aside. Season the chicken thighs with salt and pepper and set aside.
- Fry Chicken
Heat a large cast iron skillet to medium-high heat. Add two tablespoons of olive oil, wait a minute, and then brown the chicken thighs on all sides (about 3 minutes per side). Remove the chicken from the skillet and set aside.
- Fry Vegetables
Add the onion, garlic, pepper and olives to the skillet. Cook until the onion has just softened and the olives have blistered slightly (about 4 minutes).
Add the tomato puree and chopped tomatoes to the skillet, combine and bring to a gentle simmer. Nestle the chicken thighs back into the skillet until they are immersed into the sauce.
Add the capers over the chicken and put the skillet on the middle rack into your oven and roast for 15 minutes or until the chicken is no longer pink.
Serve hot with torn basil leaves, red chili flakes and freshly grated Parmesan cheese.
Find LiberTerre Chicken thighs at these great locations: Eddie’s Meat & Deli Market, Goodness Me! Natural Food Market, Fiesta Farms, Galleria Supermarket, Garden Foods, The Garden Basket, Vince’s Country Market and T&T Supermarket