1. Add oil to a large pot or dutch oven.
  2. Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper. Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
  3. Add in the onion to the same pot and cook until tender, 3-4 minutes. Add in garlic and cook for 1 minute.
  4. Stir in wine and deglaze the pan. Scrap the browned bits off the bottom.
  5. Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
  6. Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below.)
  7. Season with salt and pepper to taste. For a thicker sauce, add in 1-2 tablespoons tomato paste.
  8. For Slow Cooker Method: Cook for 4-6 hours on low.
  9. For Baking Method: Cover and roast in a 400-degree oven for 15 minutes or until cooked.

This recipe from Honest Cooking was republished with permission. It originally appeared on Chef Savvy as Chicken Puttanesca.

Easy 30-Minute Chicken Puttanesca

Kelley Simmons | Chef Savvy

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