Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds small red potatoes, scrubbed and cut into 1-inch pieces1 ¼ cups low-sodium chicken broth 1 (5-ounce) package Boursin cheese ¼ cup minced fresh chives 4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswiseSalt and pepper 1 tablespoon vegetable oil 1 shallot, minced¼ cup dry white wine
Before You Begin
For easy prep, buy 2-inch red potatoes.
Instructions
- Microwave potatoes and ½ cup broth in large covered bowl until potatoes are tender, 10 to 12 minutes. Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 5 to 10 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with foil.
- Pour off all but 1 tablespoon fat from skillet. Add shallot and cook until softened, about 1 minute. Add remaining ¾ cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes. Off heat, whisk in remaining 2 tablespoons Boursin and remaining 2 tablespoons chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
Time
30 minutesYield
Serves 4Ingredients
2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
1 ¼ cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
¼ cup minced fresh chives
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup dry white wine
Ingredients
2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
1 ¼ cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
¼ cup minced fresh chives
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup dry white wine
Ingredients
2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
1 ¼ cups low-sodium chicken broth
1 (5-ounce) package Boursin cheese
¼ cup minced fresh chives
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup dry white wine
Why This Recipe Works
For roasted chicken and mashed potatoes in less than 30 minutes, we cooked the chicken parts skin side down until they were golden and well-rendered, and we microwaved the potatoes in chicken broth. Boursin cheese added big flavor to both the mashed potatoes and the pan sauce, not to mention it nicely thickened the sauce.
Before You Begin
For easy prep, buy 2-inch red potatoes.
Instructions
- Microwave potatoes and ½ cup broth in large covered bowl until potatoes are tender, 10 to 12 minutes. Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 5 to 10 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with foil.
- Pour off all but 1 tablespoon fat from skillet. Add shallot and cook until softened, about 1 minute. Add remaining ¾ cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes. Off heat, whisk in remaining 2 tablespoons Boursin and remaining 2 tablespoons chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
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