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chicken breasts fresh basil leaf olive oil kosher salt unsalted butter boiling potatoes red onions red bell peppers garlic thyme paprika tomato paste scallions fresh-leaf parsley sour cream
Viewed: 86 - Published at: 3 years agoIngredients
- 2 whole chicken breasts, bone-in, skin-on
- fresh basil leaf
- olive oil
- kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 lbs boiling potatoes, peeled and large diced
- 2 red onions, chopped
- 2 red bell peppers, large diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 4 minced scallions, white and green parts
- 14 cup chopped fresh leaf parsley
- sour cream, Cheddar and sliced lemons, for serving
Method
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet.
- Loosen the skin from the meat with your fingers, leaving one side attached.
- Place 4 basil leaves under the skin of each chicken breast.
- Pull the skin over as much of the meat as possible so the chicken won't dry out.
- With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper.
- Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.
- Set aside until cool enough to handle, then remove the meat from the bones.
- Cut the chicken in large dice pieces and set aside.
- Melt 4 tablespoons of the butter in a large saute pan.
- Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
- In a separate saute pan, melt the remaining 2 tablespoons of butter.
- Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
- Add the chicken and the pepper mixture to the potatoes and heat through.
- Add the scallions and parsley, toss together and place on a serving platter.