Chicken Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bistro Chicken with Rosemary Roasted Potatoes

Recipe from: Ted Campanelli
Servings: 4

Here is a delicious chicken recipe. I find it easy to make and "different" from the usual chicken recipes.

4 skinned chicken breast halves, about 6 ounces each
¼ cup stone ground mustard (such as Plochmans Natural Stone Ground Mustard - see note)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 tablespoon fresh or 1 teaspoon dried marjoram
2 baking potatoes, each cut into 8 wedges, about 1 pound
1 tablespoon olive oil
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon black pepper
cooking spray
1 teaspoon olive oil
1 ⅓ cup chopped onion
¾ cup dry white wine
4 garlic cloves, minced
1 16 ounce can fat free, less sodium, chicken broth
1 ½ teaspoons cornstarch
1 tablespoon water

Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 450°F.

Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potatoes on a baking sheet coated with cooking spray. Bake at 450°F for 30 minutes or until tender.

While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion and sauté 8 minutes, stirring frequently. Add wine and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring broth mixture to a boil, and and cook until reduced to 2 cups (about 12 to 15 minutes). Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.

Note:
The difference between Stone Ground Mustard and regular Mustard is garlic. I use regular mustard and add ⅛ teaspoon garlic powder to it. (⅛ teaspoon. garlic powder ½ 1 clove garlic). For those of you who would prefer a milder (not as mustardy) taste - add 2 ounce of honey to the mustard marinade. I also make more potatoes - 4 wedges is not enough for me.

One final note - crushing the rosemary is a pain, but necessary for even coating of the potatoes.