Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees F.

Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.

Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.

Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.

Serve sauce over chicken. Serve potatoes and broccoli on the side.

Puttanesca Sauce:

2 teaspoons olive or vegetable oil

1 medium onion, chopped

2 tablespoons minced garlic

2 (28-ounce) cans crushed tomatoes

1 cup pitted Greek (kalamata) olives, halved

3 tablespoons drained capers

2 teaspoons anchovy paste

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 cup red wine, optiona)

Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

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