Wednesday, September 14, 2011

Chicken Vesuvio

Chicken Vesuvio - from Cook's IllustratedServes 2 (or 1 if very depressed)

• ¼ cup all purpose flour
• 2 boneless skinless chicken breasts, trimmed and pounded ½ inch thick
• Salt and Pepper
• 5 teaspoons olive oil
• 12 oz red potatoes (about 3), cut into 1 inch chunks
• 1 garlic clove, minced
• ¼ teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1 cup low sodium chicken broth
• ¼ cup dry white wine
• ½ cup frozen peas, thawed
• 2 tablespoons unsalted butter
• 1 teaspoon lemon juice

1. Put the garlic, oregano, rosemary and 1/8 tsp salt in one bowl. The chicken broth and the wine in another and the peas, butter and lemon juice in a third. (Mise en Place!!!)

2. Put the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge in the flour, shaking off the excess.

3. Heat 1 tbs oil in a non stick skillet over medium high heat until just smoking. Carefully lay the chicken in the skillet and cook until lightly browned on both sides, 6 to 8 minutes, flipping the breasts half way through. Transfer the chicken to a plate.

4. Wipe out the skillet with a paper towel then heat the remaining 2 tbs oil over medium- high heat until shimmering. Add the potatoes and cook, stirring occ until golden brown, about 7 minutes. Stir in the garlic, oregano, rosemary and 1/8 teaspoon salt and cook until fragrant, about 30 seconds. Add the broth and the wine, scraping up any brown bits. Nestle the chicken, along with any accumulated juice, into the potatoes and bring to a simmer. Cover, reduce the heat to medium low, and cook until the chicken registers 160 to 165 degrees. About 12 to 18 minutes…flipping half way through.

5. Transfer the chicken to a serving platter and tent loosely with foil to keep warm. Increase the heat to medium and continue to cook uncovered until the potatoes are tender and the sauce is thickened slightly – 5 to 7 minutes longer. Using a slotted spoon, transfer the potatoes to the platter with the chicken. Off the heat, stir in the peas, butter and lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.

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