Puttanesca Chutney over Chicken with Potatoes and Broccoli

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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

Directions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
  6. Serve sauce over chicken. Serve potatoes and broccoli on the side.
  1. Puttanesca Sauce:
  2. 2 teaspoons olive or vegetable oil
  3. 1 medium onion, chopped
  4. 2 tablespoons minced garlic
  5. 2 (28-ounce) cans crushed tomatoes
  6. 1 cup pitted Greek (kalamata) olives, halved
  7. 3 tablespoons drained capers
  8. 2 teaspoons anchovy paste
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1/2 cup red wine, optiona)
  12. 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.