Get cookin' with...Mark Olley

You may recognize Mark Olley's name as one of Chicago's Best Dressed. He's made just about every list in the Windy City as well as being one of our town's most philanthropic supporters. You can find him hobnobbing with friends at RL, walking his handsome rescue dog Grayson or cooking up a storm with dishes like this one, Saucy Chicken Puttanesca. THIS is one of his favorite recipes and he's shared it with us. Bon appétit! 

Saucy Chicken Puttanesca 

A reimagined pasta puttanesca as a luxurious sauce that clings to braised-boneless chicken thighs- for a one-skillet supper. 

Ingredients:

3 lbs. Boneless chicken thighs

Kosher salt & cracked black pepper

2 Tablespoons extra virgin olive oil

6 cloves of garlic, thinly sliced 

4 Oil-packed anchovy fillets (I used 6 because I like salty food)

1/2 Tsp. crushed red peppers flakes

2 Tbsp double-concentrated tomato paste (the tube version is what I used)

1 Cup assorted pitted olives crushed ( I crushed them in a zip lock bag)

2 to 3 Tablespoons of capers (I like capers)

3/4 cup dry white wine (buy a good bottle and serve the rest with the meal!)

2 or 3 fresh or dried bay leaves (optional)

Serve it over white or brown rice, the sauce is soooo good that it will flavor the rice perfectly. 

I have also added broccolini to the pan just before roasting that was really wonderful- but I am getting ahead of myself...

Preheat oven to 350 degrees.

Pat chicken thighs with a paper towel and then season them all over with kosher salt and cracked pepper.

Heat the two tablespoons of oil in a skillet over medium heat and cook unit the Chicken is golden.

Transfer the chicken to a plate.

With that same skillet (and the juices in the pan from your chicken) add your ingredients for the Puttanesca sauce...

On medium heat add the garlic and anchovies to the skillet stirring often until the garlic has softened and the anchovies have almost disintegrated, then add the red pepper flakes, then stir in the tomato paste- cook stirring occasionally -about three minutes.

Then add the olives, wine, capers, and bay leaves. simmer for 5 to 7 minutes stirring occasionally until most of the wine has evaporated.

Return chicken back in the pan in a single layer, pour in about one cup of water, and bring to a simmer- TRANSFER the skillet then to the oven and bake uncovered until the chicken is cooked through- about 25 minutes. 

Feeds four easily, I have served over rice (and sometimes without) and have also placed fresh broccolini in the skillet just before putting it in the oven, the marinated broccolini picks up all the flavors from the AMAZING sauce!

It's an easy recipe and you will find YOUR take on it- it has quickly become one of my family's favorites! 

Mark Olley- Co-Op Lending Manager at Chicago Financial Services, Inc., Uptown, Chicago