INGREDIENTS

  • 4 bone in skin on chicken breasts
  • 1 tablespoon of olive oil (for browning chicken)
  • 2 sprigs of rosemary ( for skillet baking)
  • 1 pound of heirloom fingerling potatoes
  • 1 lemon (for skillet baking)
  • 1/3 cup of dry white wine
  • INGREDIENTS FOR CHICKEN MARINADE
  • 2 tablespoons of minced fresh rosemary
  • 2 tablespoons of olive oil
  • 1 lemon juiced
  • 1 teaspoon of Dijon mustard
  • Salt and pepper to taste

Directions

  • 1. To make the marinade in large bowl add fresh rosemary, olive oil, dijon mustard, juice of 1 lemon, salt and pepper. Whisk together. Add the chicken to marinade and toss to coat and place in fridge for 1 hour up to 8 hours.
  • 2. Start with cold water and salt add potatoes bring to boil for about 8 to 9 minutes until fork tender. Remove toss with olive oil and salt and pepper and set aside.
  • 3. In large oven proof skillet add olive oil and place on medium high stove top. Add chicken skin side down first for 5 minutes and brown the skin flip and cook bottom side for 3 minutes.
  • 4. Pour wine into hot skillet with chicken let cook for 1 minute then add the juice of 1 lemon and the two rosemary springs. Nestle the cooked fingerling potatoes in with the chicken, also place in the squeezed remains of the lemon after juicing.
  • 5. Place skillet in a preheated oven set at 425 degrees for 25 to 35 minutes until chicken temperature reaches 165 degrees.

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