Tuscan Chicken Topped With Roasted Red Potato Crust

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper.
  • In a 3-quart Dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
  • Add the mashed garlic, and deglaze the pan with balsamic vinegar.
  • Shake the pan to loosen any browned bits that have formed on the bottom.
  • Add in chicken broth and rosemary; turning the chicken in the sauce.
  • Cover the casserole and simmer 10 minutes.
  • Preheat oven to 400°; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
  • Add the potatoes and toss to coat them with the mixture.
  • Spread the potatoes in an even layer over the chicken in the casserole.
  • Transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
  • To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.
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