Chicken Thigh Puttanesca
Chicken Thigh Puttanesca



  • 8 boneless chicken thighs
  • 1 tbsp Italian seasoning
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 x 400g tin of cherry tomatoes
  • 6 anchovy fillets in oil
  • 2 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • 300g linguine
  • 1 tbsp capers
  • Handful of basil leaves
  • Preheat the oven to 180C. Place the chicken thighs skin-side down and sprinkle with Italian herbs and salt and pepper. Roll into parcels with the skin on the outside, and tie with cooking string. Heat up 2 tbsp of olive oil, and fry the chicken parcels for 4 mins on each side, or until browned all over, then transfer to a roasting dish.
  • Fry the onion in a bit more olive oil to soften, then add the tomatoes, anchovies, garlic and chilli, and cook for 4 mins more. Pour this mixture over the chicken parcels, season with salt and olive oil, and bake in the oven for 20 mins. Meanwhile, cook the linguine to packet instructions. When the chicken is ready, discard the string, stir in the capers and basil, and serve on a bed of linguine.
30 mins
4 serving

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