Looking for a comforting and nutritious winter dinner recipe? This Loaded Veggie Chicken Puttanesca is a hearty, Italian-inspired stew featuring tender bone-in chicken, briny olives and capers and fibre-rich cannellini beans. Slow-simmered for rich depth of flavour, it blends bold Mediterranean spices with wholesome ingredients that leave you feeling satisfied.
Inspiration Behind the Dish
I’ve always loved classic Italian dishes like chicken cacciatore and puttanesca for their rich, robust flavours. This recipe is a hybrid of the two, taking the best of both worlds: the slow-simmered tenderness and hearty tomato base of cacciatore combined with the bold olives, capers, and chilli punch of puttanesca. Adding cannellini beans and plenty of veggies not only boosts the nutrition but adds a satisfying texture that makes this meal super balanced.
What goes into my Veggie-Packed Chicken Puttanesca
Bone-in, skin-on chicken: Keeps the meat juicy and tender while giving that crispy skin
Capsicum, carrot, celery: Classic Italian soffritto base plus some extra veggies for sweetness, crunch, and fibre.
Garlic and chilli: Aromatics that add depth and a gentle heat.
Chopped tomatoes and passata: The rich, comforting tomato base.
Kalamata olives and capers: Salty, briny flavours that bring the signature puttanesca punch.
Cannellini beans: Creamy and protein-packed, they add fibre and keep you feeling full for longer.
Fresh basil and parsley: Bright, fresh herbs to finish the dish.
Pearl couscous: A tender, slightly chewy base that soaks up all those sauce flavours.
Why you’ll love this dish
This dish is not only delicious but also loaded with nutrition:
The chicken provides a great source of lean protein essential for muscle repair and recovery.
Cannellini beans add plant-based protein and fibre, which supports digestion and sustained energy release.
The variety of vegetables contributes vitamins, minerals, and antioxidants to keep your immune system strong.
Olives and capers offer healthy fats and those signature Mediterranean flavours that make this meal feel indulgent without being heavy.
Tips for Success
Take your time browning the chicken: A deep golden crust adds incredible flavour and texture.
Add herbs at the right time: Stir in basil while the sauce is simmering to infuse it with flavour, then finish with fresh parsley for a vibrant lift.
Adjust the chilli to your liking: Dial the heat up or down depending on your preference, or leave it out entirely.
Stick with bone-in, skin-on chicken: It stays juicy during the long simmer and adds richness to the sauce.
Let it simmer low and slow: The longer it cooks, the more the flavours come together into something truly comforting.
Pair it with a grain: Pearl couscous works nicely to soak up the sauce, but any grain you love, like rice or farro will work well. Cook it last while the sauce finishes.
Double it up: This dish tastes even better the next day, so make extra for easy lunches or leftovers.
Macro Breakdown for one serving
Calories: 643 kcal
Protein: 43 g
Carbohydrates: 27 g
Fat: 42 g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Veggie-Packed Chicken Puttanesca
4
servings15
minutes40
minutesIngredients
500 g bone-in, skin-on chicken thigh
200 g chicken drumsticks
2 tbsp olive oil
1 red capsicum, sliced
1 medium carrot, chopped
1 celery stick, chopped
2 tbsp capers, drained
3 garlic cloves, minced
1 small red chilli, deseeded and finely chopped
1 can (400g) chopped tomatoes
1 bottle (600ml) passata
1 tbsp dried oregano
½ cup fresh basil leaves
1 anchovy, finely chopped
½ cup kalamata olives, pitted and halved
1 can (400g) cannellini beans, drained and rinsed
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
To serve:
Pearl cous cous
Directions
- Pat the chicken dry with paper towels. Season generously with salt and pepper, then drizzle with 1 tbsp olive oil.
- Heat a large pan over medium-high heat with 1 tbsp olive oil. Add the chicken and cook until the skin is crispy and browned on all sides. Remove the chicken and set aside.
- In the same pan, add the carrot, celery, capsicum, chilli, and garlic. Cook for 2–3 minutes, then add the anchovy and stir until it melts into the vegetables. Continue cooking for another 2–3 minutes until everything is softened and fragrant.
- Add the chopped tomatoes, passata, dried oregano, and fresh basil leaves. Stir well and season with salt and pepper.
- Return the chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer gently for 30 minutes, until the chicken is cooked through and tender.
- Meanwhile, cook the pearl couscous according to packet instructions.
- Add the kalamata olives, capers, and cannellini beans to the sauce. Stir and cook for another 5 minutes until warmed through.
- Serve the chicken and sauce over the pearl couscous, garnished with chopped parsley.
