Categories: Meals
Ingredients
- 12 oz. Yukon Potatoes
- 1 oz. Butter
- 4 oz. Cremini Mushrooms
- 3 Thyme Sprigs
- 2 Bone-in Skin-On Chicken Breasts
- 3 oz. Pearl Onions
- 5 fl. oz. Red Cooking Wine
- 2 tsp. Chicken Demi-Glace
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Cook the Potatoes
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Peel and cut potatoes into 2" dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until tender, 16-20 minutes. Reserve ¼ cup cooking liquid. Strain potatoes in a colander and return to pot. Add half the butter (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper and mash until smooth. Add reserved cooking liquid 1 Tbsp. at a time until desired consistency is reached. While potatoes simmer, prepare ingredients.
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Cut mushrooms into ¼" slices. Stem and coarsely chop thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until golden brown, 2-3 minutes per side. Transfer to one half of prepared baking sheet, skin side up. Roast 8 minutes. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean. While chicken roasts, start vegetables.
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Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Add pearl onions and cook until lightly browned, 3-4 minutes. Season with a pinch of salt. Transfer vegetables to empty half of baking sheet. Bake until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook vegetables to medium-high heat and add red wine and demi-glace. Don’t be afraid of a little steam – reducing requires heat! Cook until reduced by half, 4-5 minutes. Remove from burner, add half the thyme (reserve remaining for garnish), and whisk in remaining butter.
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Place potatoes and a bed of vegetables on plate, lay chicken across it, and sauce generously with red wine reduction. Sprinkle remaining thyme on chicken and vegetables.