Directions

1. PREPARE THE CHICKEN:
   
   • In a skillet, heat 3 tbsp of EVOO over medium-high heat.

   • Place the chicken skin side down in the skillet and cook until the skin is crispy and golden brown, about 5 minutes.

   • Flip the chicken and cook the other side until golden brown, about 5 minutes more.

   • Set the chicken aside and squeeze the juice of half a lemon over it.

2. MAKE THE SAUCE:
   
   • In the same skillet, add the anchovies and cook for 2 minutes until they dissolve in the EVOO.

   • Add the minced garlic and cook for 30 seconds until fragrant.

   • Pour in the tomato salsa, stirring to combine.

   • Add the drained capers and sliced olives to the skillet.

   • Cook the sauce for about 5 minutes, then return the chicken to the skillet, spooning some of the sauce over the top.

   If using chicken breast, add to the skillet 10 minutes after the bone-in parts to ensure even cooking.

3. SIMMER:
   
   • Simmer the chicken in the sauce until fully cooked and tender, about 30-35 minutes.

   • Season with salt and pepper, keeping in mind the anchovies, capers, and olives add their own saltiness.

4. FINISH AND SERVE:
   
   • Just before serving, sprinkle chopped fresh parsley over the dish.
   
   Enjoy Chicken Puttanesca on its own, with charred bread or focaccia, or keep it gluten-free by pairing it with steamed jasmine rice.

   This dish is bursting with flavor and will transport you right to the heart of the Mediterranean.

   Buon appetito!