Puttanesca is an Italian tomato sauce traditionally made with olives, capers, garlic, tomatoes, and sometimes anchovies. You get those same rich, salty flavours in Delia Smith Chicken Puttanesca Recipe, with golden chicken simmered in a thick tomato sauce.
Ingredients
This recipe serves 4 people and takes approximately 15 minutes to prepare, plus 35–45 minutes to cook.
4 part-boned chicken breasts, skin on (approximately 225g each)
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed
1 fresh red chilli, deseeded and finely chopped
400g canned Italian chopped tomatoes
1 rounded tablespoon tomato purée
175g pitted black olives, roughly chopped
1 heaped tablespoon capers, rinsed and drained
1 tablespoon fresh basil, chopped
Fresh basil leaves for serving
Salt and freshly ground black pepper
350g dried spinach tagliatelle, to serve
I prefer using good-quality black olives for this dish because they have a slightly milder taste than green olives. The capers already add plenty of salt, so season carefully before adding anything extra.
How to Make Delia Smith Chicken Puttanesca
Step 1: Brown the Chicken
Start by heating the olive oil in a large, heavy-based frying pan over medium-high heat. Dry the chicken breasts with kitchen paper, then season them lightly with salt and freshly ground black pepper.
Place the chicken breasts in the hot pan, skin-side down. Leave them for about 3–4 minutes until the skin turns golden brown, then turn them over and cook for another 2–3 minutes.
You only need to brown the outside at this stage. The chicken will finish cooking later in the tomato sauce, which helps keep the meat tender.
Remove the chicken from the pan and place it on a plate. Keep the remaining oil and cooking juices in the pan because they give the tomato sauce extra flavour.
Step 2: Make the Puttanesca Sauce
Reduce the heat to medium and add the crushed garlic and chopped red chilli to the same pan. Stir for around 30 seconds until the garlic releases its aroma. Don’t let it turn dark brown, as burnt garlic can make the sauce taste bitter.
Pour in the chopped tomatoes and stir in the tomato purée. Add the black olives, drained capers, and chopped basil, then mix everything together.
Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally.
The tomatoes should begin to soften and thicken, while the olives and capers release their savoury flavour into the sauce.
Taste a small spoonful before adding more salt. Personally, I think the olives and capers give this sauce enough seasoning on their own, although a little black pepper is always welcome.
Step 3: Cook the Chicken in the Sauce
Return the browned chicken breasts to the frying pan, placing them skin-side up in the tomato sauce. Spoon a little sauce around the chicken so the lower part of each piece is surrounded by the tomatoes, olives, and capers.
Reduce the heat to low and let everything simmer gently for approximately 25–35 minutes, depending on the thickness of the chicken breasts.
Check the sauce occasionally and give it a gentle stir around the chicken. If it becomes too thick before the chicken finishes cooking, add a small splash of water.
The chicken is ready when the thickest part reaches an internal temperature of 74°C (165°F). Part-boned pieces can take longer than boneless chicken breasts.
Meanwhile, cook the spinach tagliatelle in a large saucepan of boiling salted water according to the packet instructions. Drain the pasta once tender.
Divide the tagliatelle between four warm plates, place a chicken breast on each serving, and spoon the tomato sauce over the top. Scatter a few fresh basil leaves over the chicken before serving.
What to Serve With Delia Smith Chicken Puttanesca
The sauce has a strong tomato flavour with a pleasant salty finish, so I would serve it with something fairly simple.
Spinach tagliatelle: The original pairing used here. The pasta absorbs the sauce and gives the meal a more filling finish.
Garlic bread: Warm, crisp garlic bread is especially good for soaking up the tomato sauce.
Steamed green beans: Their mild flavour balances the olives and capers without making the plate too heavy.
Roasted potatoes: Small potatoes roasted with olive oil and rosemary go nicely with the chicken.
Green salad: A simple salad of lettuce, cucumber, and lemon dressing adds some freshness alongside the cooked tomatoes.
Steamed rice: Plain white rice is another good choice if you prefer something other than pasta.
For me, spinach tagliatelle is still the best choice. It catches the sauce nicely, and its mild taste goes well with the stronger ingredients.
Delia Smith Chicken Puttanesca Nutrition Information
The following values are approximate estimates for one serving of Delia Smith Chicken Puttanesca Recipe, including the spinach tagliatelle. Actual amounts depend on the chicken portions, the olives, and how much sauce is served.
Nutrient | Amount per serving |
|---|---|
Calories | 700–800 kcal |
Protein | 45–55g |
Carbohydrates | 70–80g |
Fat | 25–35g |
Fibre | 6–8g |
Sodium | Varies with seasoning |
The chicken provides a generous amount of protein, while the pasta supplies most of the carbohydrates. Tomatoes contribute vitamins and fibre, and the olive oil supplies mostly unsaturated fats.
One thing worth watching is the sodium content. Both olives and capers are naturally salty after preservation, so adding too much salt during cooking can make the finished sauce overpowering.
FAQs
Can I Use Boneless Chicken Breasts?
Yes, boneless chicken breasts work well in this recipe. They cook faster than part-boned pieces, so begin checking them after about 15–20 minutes in the sauce. Cooking them for too long can make the meat dry. Always check that the centre reaches 74°C (165°F).
Can I Make Chicken Puttanesca Ahead of Time?
Yes. You can prepare the tomato sauce a day before serving and keep it covered in the refrigerator. When you’re ready to cook, brown the chicken, warm the sauce, and finish cooking everything together. I recommend cooking the pasta fresh because reheated tagliatelle can become soft and sticky.
Can I Use Green Olives Instead of Black Olives?
Yes, although green olives usually have a sharper, slightly more acidic flavour. Black olives give a milder finish, which I prefer with chicken. You can also combine both varieties if you enjoy a stronger olive taste.
How Do I Store Leftover Chicken Puttanesca?
Allow the leftovers to cool briefly, then transfer them to an airtight container and refrigerate within two hours. They will keep for approximately 3–4 days in the refrigerator. Reheat thoroughly until the chicken and sauce are steaming hot throughout.
Can I Make Chicken Puttanesca Without Chilli?
Yes. Simply leave out the fresh red chilli if you prefer a milder sauce. The garlic, olives, tomatoes, capers, and basil already provide plenty of flavour. You can also use half a chilli if you want a little warmth without making the dish particularly spicy.