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

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.

potatoes, olive oil, salt, chicken, puttanesca sauce, red onion, raisins, red wine vinegar, light brown sugar, broccoli florets

Taken from www.foodnetwork.com/recipes/robin-miller/puttanesca-chutney-over-chicken-with-potatoes-and-broccoli-recipe.html (may not work)