Chicken Breasts with Potatoes and Mashed Peas

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

Ingredients

  • 2 10-ounce packages of frozen baby peas
  • ½ cup plus 2 tablespoons dry white wine
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter, plus 2 tablespoons chilled
  • 4 3/4-pound chicken breast halves on the bone
  • 2 pounds fingerling potatoes, scrubbed and halved lengthwise
  • + 3 more ingredients
    • 2 large thyme sprigs, plus 2 teaspoons chopped thyme
    • ½ cup chicken stock or low-sodium broth
    • 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
    • 2 tablespoon(s) extra-virgin olive oil
    • 0.5 cup(s) chicken stock or low-sodium broth
    • Salt and freshly ground pepper
    • 2 large thyme sprigs
    • +5 other ingredients


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