Name: Chicken Puttanesca
Yield: 4 servings
Ingredients: 3 lb. skin-on, bone-in chicken thighs and drumsticks or whole legs; Kosher salt; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 6 garlic cloves, thinly sliced; 4 oil-packed anchovy fillets; ½ tsp. crushed red pepper flakes; 2 Tbsp. double-concentrated tomato paste; 1 cup Castelvetrano olives, crushed, pits removed; ¾ cup dry white wine; 2 Tbsp. drained capers; 2 fresh bay leaves (optional); 3 2" strips lemon peel, plus lemon wedges for serving

Photo by Emma Fishman, Food Styling by Sue Li

The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it's nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.

Recipe notes

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