The Crispiest Skillet Chicken Puttanesca
This one skillet chicken puttanesca highlights the trifecta of olives, capers and tomatoes with the crispiest, crackling chicken skin ever. Just be sure to pack enough for tomorrow's lunch because there won't be any leftovers.
- 6-8 chicken thighs skin on and boneless
- 4 cloves garlic crushed
- 3-4 anchovy fillets
- 2.5 cups tomatoes chopped
- ½ cup black olives pitted
- 2 tbsp capers chopped
- ¼ cup basil chopped
- ½ tsp salt
- ½ tsp pepper
No. 1 | Preheat your oven to 400° F.
No. 2 | Pat the chicken dry with a cloth or paper towel. Season both sides of the chicken liberally with salt and pepper. Place the chicken skin down in a cold, oven safe skillet. Place on the stove and turn the heat to medium-high. Cook for 15 minutes, without touching the chicken until the skin is crispy and brown.
No. 3 | Turn the chicken over and add the garlic and anchovies. Mash the anchovies into a paste then add the tomatoes, olives, and capers, being careful not to cover the chicken. Place the skillet in the oven to cook for an additional 15-18 minutes, untils the tomatoes are starting to breakdown.
No. 4 | To serve, garnish the chicken with basil and serve with salad, pasta, or on a sandwich.