Braised Chicken Thighs Puttanesca with Garlic-Parmesan Zucchini Noodles and Pan-Wilted Spinach

Pat 4 chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 9-11 minutes without moving until the skin is deeply golden and crispy with significant fond (browned bits) on the pan bottom. Flip and sear for 3 minutes on the other side, then transfer chicken to a plate.

Reduce heat to medium. Add 1 finely diced yellow onion to the chicken fat in the pan. Sauté for 5 minutes until softened and translucent, stirring occasionally.

Add 5 minced garlic cloves, 5 finely minced anchovy fillets, and 3/4 tsp red pepper flakes. Stir constantly for 2-3 minutes until the anchovies have completely dissolved into the aromatic oil.

Pour in 1/3 cup dry white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful fond from the bottom. Let the wine reduce by half, about 2 minutes.

Stir in 15 oz crushed tomatoes, 1/2 cup pitted and halved kalamata olives, and 3 tbsp drained capers. Add 2 tbsp chopped fresh oregano. Bring to a gentle simmer.

Nestle the chicken thighs back into the sauce, skin-side up (keeping the skin above the liquid to maintain crispness). Cover partially with a lid and simmer gently for 30 minutes until chicken reaches an internal temperature of 165°F and the sauce has thickened.

While chicken braises, spiralize 4 medium zucchini into noodles using a spiralizer or julienne peeler. Pat the zucchini noodles thoroughly dry with paper towels to remove excess moisture.

Finely grate 2 oz parmesan cheese and set aside. Zest 1 lemon and juice half of it.

When chicken is nearly done, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.

Add the spiralized zucchini noodles to the garlic oil and toss gently for 3-4 minutes until just tender but still with a slight bite. Add 3 tbsp butter, the grated parmesan, lemon zest, and 1 tbsp lemon juice. Toss to coat and season with salt and pepper to taste.

In a separate medium skillet, heat 1 tbsp olive oil over medium heat. Add 10 oz fresh spinach and sauté for 3-4 minutes, stirring frequently, until completely wilted. Season lightly with salt.

Stir 1/4 cup torn fresh basil leaves into the puttanesca sauce. Taste and adjust seasoning with salt and pepper.

Serve each chicken thigh with generous spoonfuls of puttanesca sauce alongside a portion of garlic-parmesan zucchini noodles and wilted spinach. Garnish with 3 tbsp chopped fresh parsley and additional parmesan if desired.