Pan-Roasted Chicken with Olive Oil Mashed Potatoes

Prep Time: 45 min

Cook Time: 1 hr

Total Time: 1 hr 45 min

Servings: 2 portions

RECIPE INGREDIENTS

    Rustic Olive Oil Mashed Potatoes


  • 4 cups cold water
  • 1 large russet potato, large dice
  • 1-2 tablespoons salt
  • 2 tablespoons of unsalted butter, softened
  • 3 oz. Filippo Berio Extra Virgin olive oil
  • Salt and pepper to taste

    • Pan-Roasted Chicken


  • 2 each (6 to 7 oz.) chicken breasts, skin on, frenched wing bone attached
  • Salt and ground white pepper, to taste
  • 1 oz. Filippo Berio Olive Oil

    • Sauce Chasseur for Chicken


  • 2 tablespoons Filippo Berio Olive Oil
  • 1 shallot-half, brunoise
  • 6 large cleaned, sliced white button mushrooms
  • 1 clove garlic, brunoise
  • 1 plum tomato, concassed (peeled, seeded, and rough chopped)
  • ½ teaspoon salt & white pepper
  • 10 oz. chicken stock, plus extra as needed
  • 2 tablespoons unsalted butter, chilled and cut into small cubes (Monter au Beurre) 1 teaspoon fresh tarragon, chopped
  • 2 teaspoon parsley, chopped
  • Salt and ground white pepper, to taste

RECIPE DIRECTIONS

    Rustic Olive Oil Mashed Potatoes

    1. Cut potatoes into large dice cubes.
    2. Add potatoes to cold water and add 1 to 2 tablespoons of salt. Bring to a boil then reduce to a slow simmer. Cook potatoes until fork tender, about 10 to 15 minutes (the fork must go all the way through the potato with ease).
    3. Drain potato and set to evaporate extra water.
    4. Mash and fluff potatoes with a whisk until lumps are gone. (Important to drain all water off of cooked potatoes).
    5. Gradually add olive oil.
    6. The mashed potatoes should be light and fluffy.
    7. Season with salt and pepper and taste.
    8. Keep mash potatoes warm until ready to plate.

    Pan-Roasted Chicken

    1. Pat chicken breast down with a clean paper towel to ensure the skin is dry.
    2. Season chicken breast lightly with salt and white pepper on both sides.
    3. Add olive oil to a pan, heat up and sear breasts, skin side down, until the skin is golden to caramel brown.
    4. Remove the breasts from the saute ́ pan and place skin side up in a metal oven-proof pan (such as a pie tin or a sizzler platter) and bake in a 350°F oven until done. This may be approximately 10-12 minutes. Use an instant read thermometer, to check doneness. (Temperature to 160°F and will finish to 165°F.)
    5. Serve evenly sliced chicken with sauce and potatoes.

    Sauce Chasseur for Chicken

    1. Using the same pan in which the chicken was seared, add half the olive oil.
    2. Add shallots.
    3. Add sliced mushrooms and cook approximately 3 minutes while stirring.
    4. Add garlic and saute for one minute more. Do not overcook or brown garlic.
    5. Add the concasse tomato.
    6. Season with half teaspoon of salt and pepper.
    7. Add 8 oz chicken stock.
    8. Bring to a quick boil and simmer to reduce.
    9. Add the tarragon and parsley.
    10. Finish by adding the chilled cubed butter and stirring or shaking pan constantly (Monter au Beurre). Do not boil. Be careful not to break the sauce.
    11. Taste and adjust seasoning.
    12. Serve sauce with the sliced chicken breast.

    Recipe provided by Culinary Careers Program (C•CAP) from The C•CAP College Scholarship Cooking Competition.