PUTTANESCA DI POLLO
The story behind puttanesca sauce is the stuff of legend; albeit a sordid one. The most ‘famous’ is where women of brothels in Italy would make the sauce for speedy sustenance between clients; hence the name, loosely translating in English as, ‘in the style of a whore.’ Another story is that the sauce was the result of cheap ingredients put together at the end of the night as a last minute meal for a guest; which deems more plausible, since I can’t imagine how a sauce loaded with garlic and anchovy would even fuel sexual arousal for the rest of the night. The story behind my Puttanesca di Pollo is simple: it calms any worries or woes brought on by the wanton need for soul release at mealtime. And, it takes inspiration from the Neapolitan partenopea sauce; using oregano rather than parsley. ‘Oh, behave with that partenopea!’ I know. I know.
PREP/COOK TIME: 30 Minutes
Makes 2 Servings
INGREDIENTS
1 Lbs – Skinless/Boneless Chicken Thighs
½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tbs – Extra Virgin Olive Oil
½ Cup – Extra Dry Vermouth
3 Large Cloves – Garlic, Peeled and Grated
3 to 4 – Anchovy Fillets in Olive Oil, Finely Chopped
1 (14.5 Oz) Can – Petite Diced Peeled Tomatoes
½ Cup – Fresh Oregano, or 1 Tbs Dried
1 Cup - Kalamata Olives, Roughly Chopped; Leaving Some Whole
THE NITTY GRITTY
In a 12” non-stick pan, warm oil at medium high heat. Add chicken, season with salt and pepper, brown on both sides (about 2 – 3 minutes). Add vermouth; simmer for 3 – 4 minutes or till vermouth reduces by half. Transfer chicken to plate; cover loosely with foil to keep warm. Add anchovies, garlic and oregano; cook till aromatic. Add tomatoes, olives and capers; stir to combine. Add chicken and any juices back to pan; simmer covered for 4 – 5 minutes or till sauce is slightly reduced. Serve over pasta or egg noodles and enjoy.
FEBRUARY 28, 2019
