Ingredients

• 4 boneless, skin-on chicken thighs (or breasts)
• 3 tbsp Extra Virgin Olive Oil
• 2 cloves garlic, thinly sliced
• ½ cup Chopped Tomatoes (or any high-quality Italian tomato)
• 2 tbsp Balsamic Vinegar (for balance and depth)
• ¼ cup Italian green olives (pitted)
• 1½ tbsp Capers in salt(drained)
• ½ tsp Crushed Hot Calabrian Peppers (for a touch of heat)
• ¼ cup dry white wine or chicken broth
• Fresh parsley or basil, chopped
• Salt and black pepper to taste

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
3. In the same pan, reduce heat to medium. Add garlic and sauté until fragrant (30 seconds).
4. Add chili paste, capers, and olives. Stir for 1 minute.
5. Pour in white wine (or broth) and De Nigris Balsamic Vinegar, scraping up any browned bits from the pan. Let it reduce slightly.
6. Stir in diced tomatoes and simmer for 5–7 minutes, until slightly thickened.
7. Nestle chicken back into the sauce. Spoon some sauce over each piece, reduce heat to low, and cover.
8. Simmer for 10–15 minutes, until the chicken is fully cooked and tender.
9. Taste and adjust seasoning. For an elevated touch, sprinkle a pinch of Truffle Salt or drizzle a few drops of extra virgin olive oil just before serving.

Tips from the Chefs

• Start your sauce by gently sautéing the capers in olive oil until they almost dissolve. This builds a deep, savory base rather than leaving sharp, briny “chunks.”
• Get real color on the chicken before simmering. That golden crust adds flavor and prevents the chicken from tasting poached once the sauce is added.
• Puttanesca should be bold, bright, and punchy. Let the sauce reduce a bit before finishing, so the tomato, olive, garlic, and chili flavors are concentrated and don’t taste watery.