Chicken Breasts with Potatoes and Mashed Peas

Chicken Breasts with Potatoes and Mashed Peas
Photo by © Dana Gallagher

Ingredients

  • ½ cup chicken stock or low-sodium broth
  • 2 large thyme sprigs, plus 2 teaspoons chopped thyme
  • ½ cup plus 2 tablespoons dry white wine
  • 2 10-ounce packages of frozen baby peas
  • 2 pounds fingerling potatoes, scrubbed and halved lengthwise
  • 4 3/4-pound chicken breast halves on the bone
  • 3 tablespoons unsalted butter, plus 2 tablespoons chilled
  • + 3 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • 1 tablespoon finely chopped mint

Preheat the oven to 425°. 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 350°. Meanwhile, in a large ovenproof ...

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Variations on Chicken Breasts with Potatoes and Mashed Peas

  • Chicken Breasts with Potatoes and Mashed Peas
    • 4 3/4-pound chicken breast halves on the bone
    • Salt and freshly ground pepper
    • 0.5 cup(s) chicken stock or low-sodium broth
    • +6 other ingredients


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