-
1
Preheat oven to 425 degrees F.
-
2
Place potatoes in a saucepan, cover with water and bring to a boil.
-
3
Boil just until potatoes begin to soften, about 5 minutes.
-
4
Drain well.
-
5
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.
-
6
Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes.
-
7
Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet.
-
8
Roast 30 minutes, or until golden brown and tender.
-
9
Place a grill pan on the stove over medium-high heat.
-
10
Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper.
-
11
Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
-
12
Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar.
-
13
Set pan over medium heat and bring to a simmer.
-
14
Simmer 10 minutes, until sauce thickens and reduces.
-
15
Place broccoli florets in a microwave-safe bowl.
-
16
Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
-
17
Serve sauce over chicken.
-
18
Serve potatoes and broccoli on the side.
-
19
2 teaspoons olive or vegetable oil
-
20
1 medium onion, chopped
-
21
2 tablespoons minced garlic
-
22
2 (28-ounce) cans crushed tomatoes
-
23
1 cup pitted Greek (kalamata) olives, halved
-
24
3 tablespoons drained capers
-
25
2 teaspoons anchovy paste
-
26
1/2 teaspoon salt
-
27
1/2 teaspoon crushed red pepper flakes
-
28
1/2 cup red wine, optiona)
-
29
Heat oil in a large saucepan over medium heat.
-
30
Add onion and garlic and saute 2 minutes.
-
31
Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
-
32
Add the wine and bring mixture to a boil.
-
33
Reduce heat and simmer 15 minutes.
