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.

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.

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.

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!