Pan-Roasted Chicken with Cheesy Mashed Potatoes

Ingredients

• Chicken

Preparation

1. Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes
2. August/September 2011


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4. WHY THIS RECIPE WORKS:
5. 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.


6. Serves 4


7. For easy prep, buy 2-inch red potatoes.


8. INGREDIENTS
9. 2pounds small red potatoes, scrubbed and cut into 1-inch pieces
10. 1 1/4cups low-sodium chicken broth
11. 1 (5-ounce) package Boursin cheese
12. 1/4cup minced fresh chives
13. 4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
14. Salt and pepper
15. 1tablespoon vegetable oil
16. 1 shallot, minced
17. 1/4cup dry white wine
18. INSTRUCTIONS
19. 1. 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.
20. 2. 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.