CHICKEN BREAST WITH ORANGE, OLIVES AND NEW POTATOES

CHICKEN BREAST WITH ORANGE, OLIVES AND NEW POTATOES Recipe courtesy Tyler Florence 051509-tyler_florence_chicken   Yield: serves 4 Time: 45 minutes   2 large chicken breasts, split in half down the middle - skin on Kosher salt and freshly ground black pepper Extra-virgin olive oil   1 cup medium black olives, pitted 1/2 orange, sliced into round circles 4 large new potatoes, skin-on, ¼-inch thick-sliced 1/4 bunch flat leaf parsley, for garnish   Preheat oven to 350 degrees F. Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil.  Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down.  Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan.  Drizzle with a little more olive oil and shake the pan around a little so everything get’s coated nicely with the oil and chicken juices – this also helps settle everything into place.  Cook for about 5 minutes on the stove-top until you get a little color on the potatoes.   Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes.   Garnish with fresh parsley stems.

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