Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoesa gourmet dish by Alfred Portale that elevates weeknight dinners into restaurant-worthy feasts. Watch the preparation video and dive into these crispy-skinned chicken breasts, earthy chanterelles, and tender roasted potatoes bursting with garlic flavor. Ready to impress? [2][4]

Servings: 4
Nutritional Information per Serving: Calories 711; Total Fat 39 g; Saturated Fat 14 g; Carbohydrates 54 g; Dietary Fiber 9 g; Sugars 7 g; Protein 32 g; Cholesterol 116 mg; Sodium 1535 mg
Total Time: 1 hour 30 minutes
Preparation Time: 1 hour
Cooking Time: 30 minutes

Ingredients

Potatoes:

1 1/4 pounds small Red Bliss Potatoes, thoroughly washed
2 heads garlic, cloves separated but unpeeled
1/4 cup olive oil
Coarse salt and freshly ground black pepper to taste

Mushrooms:

2 tablespoons unsalted butter
1 shallot, finely minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and sliced if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock

Chicken:

2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin-on
Coarse salt and freshly ground white pepper, to taste
1 sprig rosemary (~6 inches), roughly chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely chopped fresh chives

Preparation Instructions

For the potatoes: Preheat your oven to 375F with a roasting pan inside for 5 minutesget that sizzle going! Toss potatoes, unpeeled garlic cloves, and olive oil in a bowl until glistening. Season boldly with salt and pepper, then roast in the hot pan, stirring now and then, for about 40 minutes until potatoes are knife-tender and garlic is caramel-sweet. Keep warm and dreamy.
For the mushrooms: Melt butter in a 12-inch skillet over medium heat. Saut minced shallot until silky, 3 minutes, then add garlic for 1 minute more. Toss in chanterelles and thyme; cover and cook 7-10 minutes until they release their golden juices (add a splash of stock if they dry out).
Uncover, pour in remaining stock, crank heat to high, and reduce by half in about 6 minutes for a lush, flavorful base. Cover and keep warmthese mushrooms will steal the show.
For the chicken: Heat canola oil and 1 tablespoon butter in a 12-inch saut pan over medium-high. Season skin-on breasts with salt and white pepper; sear skin-side down until gloriously golden, 6 minutes. Flip, cook 6 more minutes until juices run clear, then add rosemary and baste like a pro for 6-8 minutes until browned and juicy. Rest on a plate, covered.
Discard excess oil, deglaze with wine and Cognac over high heat, scraping those flavorful bits. Add stock, reduce by half in 4 minutes for a silky sauce. Off heat, swirl in remaining butter, chives, salt, and pepper. Drizzle over chicken and serve with your roasted potatoes and chanterellespure bliss!

Recipe adapted from Alfred Portale's Twelve Seasons Cookbook (Broadway, 2000)