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Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes Recipe

Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes Recipe

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Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes

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Ingredients:

Serving

1 1/4 lb small red bliss potatoes , well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
coarse salt and freshly ground black pepper
2 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 lb fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme , leaves picked and chopped
2 cups chicken stock
2 tsp canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tbsp cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Directions:

To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. 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. Remove from oven and keep warm.
To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
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. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
To make the chicken:
Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1102.56 Kcal (4616 kJ)
Calories from fat	599.67 Kcal
		% Daily Value*
Total Fat	66.63g	103%
Cholesterol	227.19mg	76%
Sodium	1414.07mg	59%
Potassium	2210.49mg	47%
Total Carbs	69.68g	23%
Sugars	9.19g	37%
Dietary Fiber	10.35g	41%
Protein	56.78g	114%
Vitamin C	37.5mg	62%
Vitamin A	0.2mg	7%
Iron	150.3mg	835%
Calcium	126.2mg	13%

Amount Per 100 g
Calories	145.59 Kcal (610 kJ)
Calories from fat	79.19 Kcal
		% Daily Value*
Total Fat	8.8g	103%
Cholesterol	30mg	76%
Sodium	186.73mg	59%
Potassium	291.89mg	47%
Total Carbs	9.2g	23%
Sugars	1.21g	37%
Dietary Fiber	1.37g	41%
Protein	7.5g	114%
Vitamin C	4.9mg	62%
Iron	19.9mg	835%
Calcium	16.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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