Chicken a la Minnie with Roasted Potatoes & Arugula Lemon salad

This recipe comes together quickly and with some easy make ahead steps you can get this on the table in 30 minutes! The sauce is incredibly diverse - swap out the chicken for grilled tuna, serve the sauce over polenta - the options are endless. I am a huge fam of boneless skin on chicken thighs for a myriad of reasons - the rich taste and the low cost make them a go to for big families and gatherings.

6 boneless skin on chicken thighs

16 oz can of diced tomatoes

1/2 teaspoon red pepper flakes

2 minced garlic cloves

1/2 cup chopped pitted calamari olives

1 tablespoon capers

2 tablespoons chopped parsley

14 oz can artichoke hearts in water ( don't use marinated artichokes) halved

1/2 cup red wine

1 1/2 lb bag of small potatoes (this is a bag of small potatoes at the market )

1 bunch arugula

1 lemon

1 tablespoon parmesan cheese

salt

pepper

olive oil

extra virgin olive oil

Cut potatoes in half put in a sauce pan and just cover with water. Add 1 teaspoon salt and cook over medium high heat for about 20 mins until the potatoes are fork tender. Pour into a colander and let cool. At this point you can store in your fridge for 2 days.When you are ready to start cooking add potatoes to a bowl toss with 1 teaspoon salt, several turns of black pepper and the zest of 1/2 a lemon. Toss well and set aside.

Pre-heat oven to 450. Season chicken things on both sides with salt and pepper. In a medium oven proof saute pan or cast iron pan heat over high heat add a teaspoon of oil. Add the thighs skin side down and let cook for 5 minutes set remove to plate.Add seasoned potatoes and cook for about 2 minutes making sure to sear all sides. Place chicken on top of the potatoes and put in the oven for 25 minutes.

While the chicken is in the oven start the sauce. In a sauce pan over medium heat add 2 tablespoons olive oil garlic and red pepper - let cook for about a minute making sure not to burn the garlic. Add the chopped tomatoes and red wine. Let cook for another minute . Add the capers, black olives & parsley. Taste for salt and adjust to your taste. Let cook for another minute and add the artichokes. Let cook for five minutes and turn off.

On a platter put the cleaned arugula and dress with a pinch of salt, turn of black pepper, the juice of 1/2 a lemon, parmesan cheese and 1 tablespoon of extra virgin olive oil. Toss until evenly coated.

Remove the chicken from the oven when ready (if the chicken is finished before you finish - just remove and let sit on top of the stove). Pour half of the sauce onto a platter place the chicken on top and pour the reminder of the sauce over the chicken,

Toss the potatoes in the juice from the pan and pour over the arugula. Garnish with a sprinkling of parmesan cheese and another turn of black pepper and serve.

Notes: The sauce could be made up until the point at which you add the artichokes a day ahead and kept refrigerated .