Pan Roasted Chicken with Oven Red Potatoes

Yield: 2 servings
Print Recipe
Ingredients
  • 1 (6 ounce) boneless chicken breast with wing attached, with skin
  • kosher salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 bag Alexia® Oven Reds
  • 2 shallots
  • 1/2 lb chanterelle mushrooms, washed
  • 5 sprigs fresh thyme
  • 1/4 cup water
  • 1/2 lemon, juiced
Preparation
  • Preheat the oven to 425 degrees F.
  • Season the chicken on both sides with salt and pepper. Place a large cast-iron or ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil. While the oil heats up, place 1/2 bag of Alexia Oven Reds on a sheet pan and cook in the oven for 10 minutes.
  • Once the oil in the pan is hot, lay the chicken in the oil, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Cut the shallots in half and add them to the pan along with the chanterelles and the thyme. Remove the Alexia Oven Reds from the oven and turn the oven temperature down to 350 degrees F.
  • Immediately add the Oven Reds to the pan with the chicken and place the whole pan in the 350 degree oven and roast for 15 minutes until the chicken and potatoes are cooked through and the mushrooms and shallots are soft and roasted.
  • To prepare a quick sauce using the flavors left in the bottom of the skillet, remove the chicken, potatoes and chanterelles with a large slotted spoon and arrange on a covered dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.



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