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    Puttanesca Chutney over Chicken with Potatoes and Broccoli View Edit

    Servings: Not specified

    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: 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.

    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
    • 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)

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings

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