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Tuscan Chicken with Roasted Fingerling Potatoes
Servings: 4
Prep Time: 15 MINS
Cook Time: 45 MINS
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Ingredients
| 2 | RANGER® Free Range Split Chicken Breasts |
| 1 lb. | fingerling potatoes, sliced lengthwise |
| 4 tbsp. | extra virgin olive oil |
| 2 cloves | garlic, smashed and roughly chopped |
| 3 cloves | garlic, minced |
| 1 tbsp. | rosemary, chopped |
| 1/4 tsp. | red pepper flakes |
| 1 tbsp. | lemon zest |
| 2 tbsp. | red wine vinegar |
| 1 can | (13.75 oz.) quartered artichoke hearts, drained |
| 1/2 cup | sun-dried tomatoes, chopped |
| 1 head | escarole or 1 bunch of tuscan kale, chopped |
| 1 cup | heavy cream |
| Salt and pepper, to taste | |
| Basil leaves, to serve | |
| Parmigiano reggiano, to serve |
Directions
| Step 1 |
| Preheat the oven to 425°F. To a large bowl, add the potatoes, 2 tbsp. olive oil, garlic, rosemary, red pepper flakes and a big pinch of salt. Toss everything together until the potatoes are fully coated. |
| Step 2 |
| Turn the potatoes onto a large baking sheet and spread into an even layer. Place into the oven and bake for 30 minutes. Half way through, turn the potatoes to ensure even browning. When fully cooked and golden brown, remove from the oven and sprinkle with lemon zest. |
| Step 3 |
| Heat remaining 2 tbsp. of olive oil in a large high-sided skillet over medium heat. Butterfly the chicken breasts by cutting them horizontally through the side of the chicken. |
| Step 4 |
| Season both sides of the chicken breasts with salt and pepper and add them to the hot pan. Cook for 6 minutes, until golden brown, and then flip the chicken. Cook for an additional 6 minutes until the chicken is almost fully cooked. Remove to a plate and set aside. |
| Step 5 |
| To the same pan, add the red wine vinegar to deglaze the brown bits from the bottom. Cook for a minute to allow the vinegar to reduce down. Add in the chopped garlic, artichoke hearts and sundried tomatoes and season with salt. Cook, stirring, for 3 minutes. Stir in the chopped escarole and cook just until wilted. |
| Step 6 |
| Pour in the heavy cream, stirring to combine everything. Place the chicken breasts back into the pan, nestling them into the sauce. Reduce heat to medium low and simmer for 5 minutes, until the chicken is cooked through. |
| Step 7 |
| Remove from the heat and sprinkle with torn basil. Using a vegetable peeler, peel long ribbons of parmigiano over the top of the chicken dish. Serve with roasted fingerling potatoes. |
