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.
teaspoons olive or vegetable oil
medium onion, chopped
tablespoons minced garlic
(28-ounce) cans crushed tomatoes
cup pitted Greek (kalamata) olives, halved
tablespoons drained capers
teaspoons anchovy paste
/2 teaspoon salt
/2 teaspoon crushed red pepper flakes
/2 cup red wine, optiona)
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.
