Chicken Puttanesca

I borrowed this family recipe from a classmate at cooking school years ago, making a few changes along the way—I think she used fresh tomatoes, for example, but I find that good-quality canned crushed tomatoes have a comforting classic puttanesca taste. By itself this makes a great pasta sauce, but I make it so often that I created this version as a heartier dinner option. The flavor of the browned chicken gives the sauce a darker, meatier quality that I like.