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Chicken Puttanesca

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Servings:4

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Not all recipes start as a fairy tale (unless, of course, that particular fairy tale is "Pretty Woman"). Some historic or traditional recipes exist out of necessity, be it for speed, available ingredients, perseveration, the masking of rotten flavors, tenderizing, etc.

Pollo alla Puttanesca literally means, "Whore's Style Chicken". It's essentially just chicken with "Sugo alla Puttanesca" (Whoreish Sauce); a sauce draped over the top of it. The sauce is a mixture of tomatoes, olives, capers, anchovies, garlic and chili flakes. If you're a bit squeamish of the anchovies ... bacon bits will do in a pinch!

Over the years, I've heard MANY stories about the origin of the name, ranging from being named for the aroma of Italy's "ladies of the evening" to it being an accumulation of leftovers that would collect, to being something that the prostitutes would quickly assemble between appointments. There are also tales of this being something tossed on the ladies of pleasure as they walked through the night time alleys, shouting "puttana, puttana!"

There are also stories of it being a relatively new recipe, with written examples of it only going back about 50 years! There are those that believe it's a name twisted from the word "puttana", which today means "prostitute" in Italian, but its origin lies in the latin "putus", meaning "boy". From this etymology comes the word "puttanesco", meaning "lower than" ... as in "boyish, girlish, whoreish, etc." It implies a lower status, while not necessarily meaning "prostitute". It could be interpreted, then, that the name simply means a sauce made from humble ingredients.

Whatever the case ... whatever the origin ... it is, no doubt, a tasty dish!

Preparation Note: This recipe goes quickly, so have everything chopped and ready to go, before you even start heating the pan.

Photo Note: Served over a bed of zoodles.
Chicken PuttanescaChicken PuttanescaChicken Puttanesca

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/4 cup (54g)  extra virgin olive oil, divided (Buy Now) 477.55400000
4 each (681g)  boneless chicken breasts (skin, optional)809.3320.7144.890000
4 each (12g)  garlic cloves, minced16004004
1 small (110g)  red onion, diced440110208
1/2 cup (90g)  assorted italian olives, pitted and very coarsely chopped93.936.3.95.42.702.7
1 tbsp (8g)  capers, drained and coarsely chopped1.85.08.17.41.2400.17
4 each (8g)  boneless anchovy filets, coarsely chopped16.8.82.320000
1/2 tsp (1g)  crushed red chili flakes3.18.17.12.57.2700.3
1 lb (454g)  assorted fresh tomatoes, diced82.3204.9917.464.99012.47
salt and fresh cracked pepper, to taste0000000
Totals (of 4 Servings):1544.9182.05g154.39g37.84g10.2g0g27.64g
Per Serving:386.2320.51g38.6g9.46g2.55g0g6.91g *

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Method:

  1. Pre-heat oven to 450 F.
  2. Pre-heat a large oven proof sauté or skillet over high heat.
  3. Coat the chicken breasts with 2 tablespoons of oil and season both sides of them with salt and pepper.
  4. Place the chicken breast in the hot pan and sear them. When one side is nice and golden brown (about 2 minutes), turn them over and place the entire pan in the oven. Let the roast in the oven for about 6 to 8 minutes.
  5. When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove. Quickly remove the chicken breasts from the pan and place them on plates.
  6. Add your remaining oil, garlic, onions, anchovies, olives, capers and chili flakes to the pan. This will likely cook QUICKLY. You want to lightly fry these ingredients in the oil, for about 1 minute.
  7. Add the tomatoes to the pan, with a bit of salt and pepper. Still over high heat, cook the sauce until the tomatoes are just cooked and the sauce is thick, about 2 more minutes.
  8. Divide the sauce between the chicken breasts and serve!

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Apr 11, 2014, 02:39 PM EST
Donna, I don't blame you in the slightest! Most of my actual meals are a lot of the recipes from this site ... cut up into chunks and stir-fried. The tastes and textures are all there, but ... it's just faster to do a stir-fry. (It doesn't look as nice in a photo and ... technically some juice and texture, finesse, etc. is lost in doing this, but ... I'm ok with it for a quickie dinner! ;) ). I'm glad you enjoyed it! :)
 
Posted by Donna on Apr 11, 2014, 11:25 AM EST
I made this tonight - Lovely! Both my husband (not a vegetable lover) and I loved it. Next time I make it I'm going to cut the chicken in strips and treat it more like a stir fry. Everything else the same though. Many thanks.
 
Posted by DJ on Mar 24, 2014, 04:48 PM EST
Thanks, Hollie! Yep, that's true. The origin story helps, for sure. I tend to find this kind of thing interesting, but ... for those that don't care ... they can just scoot down the page and gobble up the recipe. The two have been separated. In any event ... how was it?
 
Posted by Hollie on Mar 23, 2014, 05:26 AM EST
This sounds so good. I'm on a salty trip at the moment and this is right up my alley. Making it tonight. Also, learning the origins of recipes help me remember the dish. Thank you for your blog. P.s. not much of a commentor but I like you site.
 
Posted by Shantel on Feb 07, 2014, 03:42 AM EST
I made this for my family this week -- so good!! Anchovies didn't even phase the kids. The roasting of the chicken worked perfectly. Love your site -- keep the great recipes coming!