Chicken Puttanesca-Style

If your family favors one particular chicken part, then use only that part! Just make sure the weight equals that called for in the recipe.


  • 2 Tbsp. olive oil
  • 2-1/2- to 3-lb. chicken , cut into serving pieces
  • 1 medium onion , sliced
  • 1/4 cup balsamic vinegar
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 cup pitted ripe olives
  • 1 Tbsp. drained capers


  1. Heat olive oil in 12-inch skillet over medium-high heat and brown chicken. Remove chicken and set aside; drain.
  2. Add onion and vinegar in same skillet and cook over medium heat, stirring occasionally, 3 minutes. Stir in Sauce . Return chicken to skillet and simmer covered 25 minutes or until chicken is thoroughly cooked. Stir in olives and capers; heat through. Serve, if desired, over hot cooked pasta or rice. Garnish, if desired, with finely chopped fresh parsley.

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