Chicken Breasts with Potatoes and Mashed Peas
"Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce. As a delicious accompaniment, she mashes minty green peas and mixes them in with whole ones...."
INGREDIENTS
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2 fingerling potatoes
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2 extra-virgin olive oil
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Salt and freshly ground pepper
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3 unsalted butter
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2 unsalted butter
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4 3/4-pound chicken breast halves on the bone
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2 thyme sprigs
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2 fresh thyme
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1/2 dry white wine
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2 dry white wine
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1/2 chicken stock or low-sodium broth
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2 frozen baby peas
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1 finely chopped mint
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