Sicilian Puttanesca Chicken with Barbarella Eggplant
Tender breasts of puttanesca chicken paired with a feisty tomato sauce – a Sicilian-inspired sauce - a sauce packed with salty, savory flavors and the briny magic of anchovies and their indescribable umami quality that keeps us wanting more.
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4
AutorElle
Ingredients
4organic skinless boneless chicken breast halves(organic)
1medium-sized eggplant,peeled and cut into 3cm cubes
4tablespoonsextra-virgin olive oil,divided
4clovesgarlic,minced
2shallots,minced
3-4anchovy fillets packed in oil,chopped (or 1/2 teaspoon anchovy paste)
1/2cupwhite wine(120 ml)
1/2cupKalamata olives,pitted and roughly chopped
1 1/2teaspoonscapers,chopped
500gvine-ripened cherry tomatoes
1fresh red chili,deseeded and sliced into strips
handful of fresh flat-leaf parsley,chopped
1-2sprigs oregano,leaves removed and finely diced
handful of fresh basil,chopped
freshly ground black pepper
additional salt may not be needed,so be sure to taste for seasoning
handful of fresh grated parmesan cheese(optional)
Method
Flatten any thick slices of chicken with a meat hammer (or a rolling pin!) so that they are even, season with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear chicken on both sides until golden brown, about 6 to 8 minutes. Transfer chicken to a plate and set aside.
Reduce heat to medium, add remaining oil and eggplant cubes and sauté until the edges begin to brown, about 4-5 minutes. Add garlic, shallot, and anchovies and sauté for an additional 2 minutes.
Add the wine, olives, capers, tomato and red chili and increase the heat to medium high, until it reaches a simmer.
Add the chicken to the pan, reduce the heat to low and simmer, covered, until cooked through, about 15-20 minutes, turning chicken once as it cooks. Stir in the oregano and parsley. Season sauce with freshly ground pepper and salt, to taste.
Transfer the chicken onto a serving platter, spoon the sauce over the chicken and garnish with basil and parmesan, if using.
This dish is particularly tasty served over pasta or polenta. Enjoy!