Pan Seared Chicken w/ Herbed Potatoes and Brussels
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- chicken breast halves, boneless, skin on
- 1 clove
- elephant garlic
- 1/2 small
- 1 sprig(s)
- rosemary, stem removed, chopped
- basil leaves
- brussel sprouts, brown ends and yellow leaves removed, sliced in half lengthwise
- 2 small
- red potatoes, sliced in half, then sliced 1/4 inch thick
- 2 Tbsp
- olive oil
- salt and peper to taste
1Preheat oven to 400.
2Heat oil in a pan to medium. Place Brussels in bowl and add water until they begin to float. Put in microwave for 5 minutes.
3While Brussles are cooking place chicken in pan, skin side down.
Sprinkle with salt and pepper, herbs.
Cook until browned, turn over and place in baking dish.
4Place in oven and continue cooking for 20 minutes.
Remove Brussels from microwave.
5While chicken is in oven and With oils and herbs still in pan, add garlic, onion and potatoes. Cook for 5-6 minutes or until potatoes start to brown, stirring often.
6Add Brussels and be sure that they are touching the hot pan. Cook until they begin to brown. Toss to coat and continue cooking for 10 minutes.
7Remove Chicken from oven and place on a plate. Smother chicken with potatoes/Brussels and scatter them around plate as well.