Shallot Dijon Chicken and Potatoes

This is a delicious take on chicken and potatoes. The easy white wine, rosemary, dijon, garlic and shallot pan sauce takes it over the edge.

Ingredients

• 2 bone in skin on chicken breasts

• 2 shallots, minced

• 2 cloves garlic, minced

• 1/4 cup white wine

• 2 tablespoons dijon mustard

• 1 sprig rosemary

• 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil 

• 2 tablespoons butter

• 6 small potatoes, sliced in half

• 2 teaspoons salt

• 1 teaspoon pepper

Instructions

1. Heat oven to 425 degrees

2. Heat the butter and olive oil in a large saute pan over medium heat. Season the chicken with the salt and pepper then add the chicken to the pan skin side down. Saute for about 3 minutes per side until the skin crisps then set aside on a sheet pan.

3. Toss the potatoes in drizzle of olive oil then place flesh side down on the sheet pan with the chicken. Roast in the oven for about 30 minutes until the chicken is cooked through and the potatoes are just about tender.

4. While the chicken cooks make the sauce. Add the shallots and garlic to the saute pan with the chicken drippings. Saute for about 3 minutes then add the white wine. Simmer until slightly reduced then whisk in the dijon mustard and toss in the sprig of rosemary. Simmer over low.

5. When the chicken and potatoes are cooked return to the saute pan and toss with the sauce.

Takes 40 minutes

Serves 2-4