Puttanesca Chutney over Chicken with Potatoes and Broccoli
- 2 Idaho potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- Salt and ground black pepper
- 4 boneless skinless chicken breast halves
- 1 cup Puttanesca Sauce, recipe follows
- 1/2 cup chopped red onion
- 1/2 cup raisins
- 2 tablespoons red wine vinegar
- 1 tablespoon light brown sugar
- 2 cups broccoli florets
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.
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.
Copyright 2005, Robin Miller, All Rights Reserved
Recipe courtesy of Rachael Ray