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Home Slow-cook Chicken Breasts

Chicken Pontalba Recipe Recipe

Ingredients

How to make it

  • Preheat an oven to 400 degrees F.
  • Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Layer on a baking sheet and bake for 40 minutes or until golden and crispy.
  • In the meantime, season the flour with salt, black pepper, and cayenne. Season the thighs also, then dredge them in the flour.
  • When the potatoes are almost ready, heat 2 Tbsp butter and 1 Tbsp Vegetable Oil in a saute pan. When the fat is hot, brown the chicken quickly on both sides, place on a ovenproof dish and finish in the oven.
  • In the same saute pan, add the ham and onions, saute until golden brown and the onions are tender. Add the mushrooms, garlic, and a Tbsp more butter. Saute for 2-3 minutes. Deglaze the pan with the wine, and cook until the alcohol evaporates.
  • Fold in the brabant potatoes from the oven and 1 Tbsp of the parsley, taste for seasonings. just before serving incorporate the last Tbsp of butter.
  • Split the potato mixture between two heated plates. Top each with a chicken thigh, and finish with a generous portion of Bearnaise sauce. Garnish with minced parsley.
  • Serves 2.

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The Cook

twill10 Cape Girardeau, MO

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