Chicken Breasts With Rosemary And Chanterelles And Roasted Garlic Potatoes
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cloves
Garlic (peeled and minced)1 cup
Olive Oil1 cup
Unsalted Butter1.5 cups
Chicken Stock (white)2 tsps
Canola Oil1 cup
White Wine (dry)2 tbsps
CognacDirections:
1
Add the garlic and cook about 1 minute longer
2
To make potatoes: Preheat oven to 375 degrees
3
Place a roasting pan in the oven for 5 minutes to preheat
4
In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic
5
Season generously with salt and pepper
6
Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes
7
Remove from oven and keep warm
8
To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat
9
Add the shallots and cook for about 3 minutes, until softened
10
Add the mushrooms and thyme
11
Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices
12
If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock
13
When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes
14
There will be quite a bit of liquid in the mushrooms
15
Remove them from the heat, cover, and set side to keep warm
16
To make the chicken: Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat
17
Season the chicken breasts with salt and pepper
18
Place the chicken breasts in the pan, skin side down
19
Cook for about 6 minutes, until golden brown
20
Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes
21
Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned
22
Transfer to a serving platter and set it aside, covered, to keep warm
23
Pour off any oil in the pan and add the wine and Cognac
24
Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon
25
Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes
26
Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter
27
Season with the chives, salt, and pepper
28
Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side