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Chicken Breasts with Potatoes and Mashed Peas

Chicken Breasts with Potatoes and Mashed Peas
Chicken Breasts with Potatoes and Mashed Peas might be just the main course you are searching for. This recipe makes 4 servings with 768 calories, 71g of protein, and 24g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. A mixture of baby peas, chicken breast halves on the bone, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

1
Preheat the oven to 42
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OvenOven
2
On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 35
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
PotatoPotato
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Baking SheetBaking Sheet
OvenOven
3
Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs. Cook over moderately low heat until the skin is well browned, about 15 minutes. Turn and cook for 5 minutes longer, basting occasionally with the pan juices.
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Chicken Breast HalvesChicken Breast Halves
Salt And PepperSalt And Pepper
Fresh ThymeFresh Thyme
ButterButter
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Frying PanFrying Pan
4
Transfer the chicken to the oven and roast for about 15 minutes, until cooked through.
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Whole ChickenWhole Chicken
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OvenOven
5
Add the chicken to the potatoes and keep warm. Reserve 3 tablespoons of the melted fat from the skillet.
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PotatoPotato
Whole ChickenWhole Chicken
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Frying PanFrying Pan
6
Pour off the remaining fat from the skillet and discard the thyme sprigs.
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Fresh ThymeFresh Thyme
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Frying PanFrying Pan
7
Add 1/2 cup of the wine to the skillet and boil over moderately high heat, scraping up the browned bits, until reduced by half, about 2 minutes.
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WineWine
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Frying PanFrying Pan
8
Add the chicken stock and boil until slightly thickened, about 3 minutes.
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Chicken StockChicken Stock
9
Remove from the heat and stir in the chopped thyme and 2 tablespoons of chilled butter, 1 tablespoon at a time. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ButterButter
ThymeThyme
10
Bring a large saucepan of water to a boil.
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WaterWater
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Sauce PanSauce Pan
11
Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes.
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Green PeasGreen Peas
12
Drain the peas, transfer half to a food processor and coarsely puree. Stir the puree back into the remaining peas.
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PeasPeas
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Food ProcessorFood Processor
13
Add the reserved fat from the skillet along with the remaining 2 tablespoons of wine and the mint. Season with salt and pepper.
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Salt And PepperSalt And Pepper
MintMint
WineWine
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Frying PanFrying Pan
14
Transfer the chicken breasts and potatoes to plates. Spoon the mashed peas alongside and serve with the pan sauce.
Ingredients you will need
Chicken BreastChicken Breast
PotatoPotato
SauceSauce
PeasPeas
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Frying PanFrying Pan
DifficultyExpert
Ready In1 h, 45 m.
Servings4
Health Score59
Gluten FreeLow FodmapVery Healthy
DietsGluten FreeFodmap Friendly
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