Chicken puttanesca

Contributed by Preston Maring, MD

Chicken puttanesca

Joe Wong, an East Bay community retinal angiographer, wondered if there was a more crispy crisp to go with apples. I researched it and here are my findings.

Using an electric beater on low speed, mix 3/4 cup brown sugar, 1/2 cup butter or substitute like Earth Balance, 3/4 cup flour, 1/2 cup oats, 1/2 cup chopped toasted walnuts, 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground nutmeg. The oats make a noticeable difference.

This week's recipe draws on our farmers' market for some basics. Canned organic tomatoes are used as they are no longer in season locally.

Last year I featured a Pasta Puttanesca that only simmered for about 10 minutes. The additional cooking time adds a wonderful richness and depth of flavor to this sauce. This version tasted so good I could hardly wait to share it. Be prepared for a treat.

Servings: 8 - leftovers freeze well


  • 2 to 3 boneless, skinless chicken breast halves
  • 4 to 6 boneless, skinless chicken thighs
  • 3 Tbsp olive oil
  • 1 medium onion, sliced into thin rings
  • 12 cloves garlic, peeled and halved
  • 1 large (28 to 32 oz) can organic diced tomatoes
  • 1/2 cup pitted Niçoise or Kalamata olives
  • 1/3 cup capers, drained and rinsed
  • 2 oz can anchovies, drained and chopped
  • 3 Tbsp sun-dried tomatoes in oil, drained and chopped
  • 1 Tbsp Italian herb mix
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp crushed red chilis
  • Salt and pepper to taste


In a skillet, brown the chicken on both sides in olive oil over medium high heat. Set aside. Sauté the onion and garlic until lightly browned. Add the tomatoes with juice, then stir in the remaining ingredients one at a time. Add the chicken back to the pan mixing it in with the sauce. Cover and simmer for about 30 minutes. Adjust the seasonings and serve over rice.

Nutrition Information (per serving)