Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes

Name: Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless chicken breast halves, skin on; 2 teaspoons canola oil; 454 grams fresh chanterelle mushrooms, trimmed, cleaned, and cut if large; 355 milliliters white chicken stock; 473 milliliters chicken stock; 4 servings Coarse salt and freshly ground black pepper; 4 servings Coarse salt and freshly ground white pepper to taste; 2 Tbsps Cognac; 59 milliliters dry white wine; 59 milliliters finely minced fresh chives; 2 sprigs fresh thyme, leaves picked and chopped; 2 cloves garlic, peeled and minced; 2 heads garlic, separated into unpeeled cloves; 59 milliliters olive oil; 567 grams Red Bliss Potatoes, well scrubbed; 1 sprig rosemary, about 6 inches long, coarsely chopped; 1 shallot, minced; 59 milliliters unsalted butter; 2 Tbsps unsalted butter

Need a gluten free main course? Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes could be an outstanding recipe to try. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 677 calories, 36g of protein, and 39g of fat. Head to the store and pick up rosemary, chives, chanterelle mushrooms, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

To make potatoes: Preheat oven to 375 degrees.

Ingredients you will need

Potato

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Garlic

Equipment you will use

Roasting Pan

Mixing Bowl

Oven

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.

Ingredients you will need

Whole Garlic Cloves

Potato

Equipment you will use

Roasting Pan

Knife

Remove from oven and keep warm.

Equipment you will use

Oven

To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

Add the shallots and cook for about 3 minutes, until softened.

Ingredients you will need

Shallot

Add the garlic and cook about 1 minute longer.

Ingredients you will need

Garlic

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.

Ingredients you will need

Chicken Stock

Mushrooms

Thyme

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Mushrooms

Remove them from the heat, cover, and set side to keep warm.

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.

Ingredients you will need

Chicken Breast

Salt And Pepper

Butter

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast

Equipment you will use

Knife

Frying Pan

Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned.

Ingredients you will need

Rosemary

Whole Chicken

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.

Ingredients you will need

Cognac

Wine

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes.

Ingredients you will need

Sauce

Stock

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.

Ingredients you will need

Mushrooms

Potato

Whole Chicken

Butter

Chives