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Chicken Breasts with Potatoes and Mashed Peas Recipe

Chicken Breasts with Potatoes and Mashed Peas Recipe

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Chicken Breasts with Potatoes and Mashed Peas

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Ingredients

Count

Nutrition

1891

Calories

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Ingredients:

Serving

2 lb fingerling potatoes , scrubbed and halved lengthwise
2 tbsp extra-virgin olive oil
salt and freshly ground pepper
3 tbsp unsalted butter, plus 2 tbsp chilled
4 3/4- lb chicken breast halves on the bone
2 large thyme
1/2 cup plus 2 tbsp dry white wine
1/2 cup chicken stock or low-sodium broth
2 10- oz packages of frozen baby peas
1 tbsp finely chopped mint

Directions:

Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 350°.
Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs. Cook over moderately low heat until the skin is well browned, about 15 minutes. Turn and cook for 5 minutes longer, basting occasionally with the pan juices.
Transfer the chicken to the oven and roast for about 15 minutes, until cooked through. Add the chicken to the potatoes and keep warm. Reserve 3 tablespoons of the melted fat from the skillet.
Pour off the remaining fat from the skillet and discard the thyme sprigs. Add 1/2 cup of the wine to the skillet and boil over moderately high heat, scraping up the browned bits, until reduced by half, about 2 minutes. Add the chicken stock and boil until slightly thickened, about 3 minutes. Remove from the heat and stir in the chopped thyme and 2 tablespoons of chilled butter, 1 tablespoon at a time. Season with salt and pepper.
Bring a large saucepan of water to a boil. Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Drain the peas, transfer half to a food processor and coarsely puree. Stir the puree back into the remaining peas. Add the reserved fat from the skillet along with the remaining 2 tablespoons of wine and the mint. Season with salt and pepper.
Transfer the chicken breasts and potatoes to plates. Spoon the mashed peas alongside and serve with the pan sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1890.67 Kcal (7916 kJ)
Calories from fat	922.5 Kcal
		% Daily Value*
Total Fat	102.5g	158%
Cholesterol	244.6mg	82%
Sodium	3096.76mg	129%
Potassium	1447.85mg	31%
Total Carbs	142.34g	47%
Sugars	7.98g	32%
Dietary Fiber	14.96g	60%
Protein	95.08g	190%
Vitamin C	82.1mg	137%
Vitamin A	0.3mg	10%
Iron	32.5mg	181%
Calcium	148.6mg	15%

Amount Per 100 g
Calories	191.26 Kcal (801 kJ)
Calories from fat	93.32 Kcal
		% Daily Value*
Total Fat	10.37g	158%
Cholesterol	24.74mg	82%
Sodium	313.26mg	129%
Potassium	146.46mg	31%
Total Carbs	14.4g	47%
Sugars	0.81g	32%
Dietary Fiber	1.51g	60%
Protein	9.62g	190%
Vitamin C	8.3mg	137%
Iron	3.3mg	181%
Calcium	15mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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