Puttanesca Chutney over Chicken with Potatoes and Broccoli (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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.
7. Puttanesca Sauce:
8. 2 teaspoons olive or vegetable oil
9. 1 medium onion, chopped
10. 2 tablespoons minced garlic
11. 2 (28-ounce) cans crushed tomatoes
12. 1 cup pitted Greek (kalamata) olives, halved
13. 3 tablespoons drained capers
14. 2 teaspoons anchovy paste
15. 1/2 teaspoon salt
16. 1/2 teaspoon crushed red pepper flakes
17. 1/2 cup red wine, optiona)
18. 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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