With its thick tomato sauce dotted with capers and black olives, this dish is prepared in the classic Southeastern French style. The flavors meld quickly and the simple meal comes together in less than an hour.
Although the addition of potatoes is not traditional, the starchy vegetables are a welcome ingredient that balances the dish. For a complete meal, serve with a crisp green salad and a glass of Provençal red wine. To look at the recipe, read more. 8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold (about 1 pound), halved (quartered if medium) Serves 4.
4 skinless, boneless chicken breasts
Salt and pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
1/2 cup niçoise or other brine-cured black olives, chopped
2 tablespoons drained capers
8 small or 3 medium yellow-fleshed potatoes, such as Yukon gold (about 1 pound), halved (quartered if medium)