Chicken Breasts Roasted with Potatoes and Mushrooms

Chicken Breasts Roasted with Potatoes and Mushrooms

 

This is a nice all in one pot recipe.  My inspiration for it was an Italian cooking class I attended with my sister, Mom and some friends.  It was a fantastic class, fun and delicious, called Get Cooking Edmonton .  I’ve adapted it to what we prefer or what I happen to have in my cupboards.  In the class we used dried porcini mushrooms but I used mixed dried mushrooms, along with fresh  Cremini Mushrooms.  I swapped the chicken thighs for bone in, skin on chicken breasts, you can do the same or use a whole chicken cut up.  I’ve made the dish a number of times using different combinations of chicken pieces, and it turns out great every time.

Serves: 4-6 people

Ingredients:

4- bone in, skin on chicken breasts, each cut in half, you will end up with 8 pieces

8-10 small waxy potatoes, cut in half-many different varieties of potatoes will work- Yukon Gold, white skinned potatoes, baby potatoes or fingerling potatoes

1/2 cup dried mushrooms

1 1/2 cups boiling hot water

2 cups of thick sliced cremini mushrooms

2 cloves of garlic thinly sliced

3 sprigs of rosemary, leaves removed and coarsely chopped

About 1 cup of white wine, such as Pinot Grigio, enough to just cover the bottom of the roasting pan

Olive oil

Sea salt and freshly ground black pepper

Directions:

1.  Preheat oven to 400° F.

2.  Soak dried mushrooms in the hot water for 30 minutes then drain, reserving the soaking water, and coarsely chop the mushrooms.

3.  Heat 2 tablespoons of oil in a medium sized frying pan, on medium high heat. Sauté the sliced fresh cremini mushrooms until light brown, about 5-7 minutes.  Now add the garlic, sauté until light brown. Add the coarsely chopped soaked mushrooms, cook for a few minutes, add some of the reserved mushroom juice to keep the mushroom mixture moist, continue to simmer for 5 more minutes.

4.  Season both sides of the chicken with salt and pepper and place skin side down in a roasting pan.

5.  Add the potatoes around the pieces of chicken, cut side up and sprinkle with rosemary, then season the potatoes with salt and pepper.

6.  Pour enough white wine into the roasting pan to just cover the bottom of the pan.  Now add the rest of the reserved mushroom juice, along with the cooked mushroom mixture and drizzle everything with olive oil.

7.  Roast for 30 minutes.  Turn the chicken breasts over, then roast another 30 minutes until cooked through and crispy golden brown.  Serve with the juices drizzled over everything.

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