Tuscan Chicken with Roasted Fingerling Potatoes
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Tuscan Chicken with Roasted Fingerling Potatoes

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 45 MINS

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Tuscan Chicken with Roasted Fingerling Potatoes

Directions

Step one
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 two
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 three
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 four
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 five
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 six
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 seven
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.

Ingredients

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 one
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 two
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 three
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 four
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 five
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 six
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 seven
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.

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