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  • Carlos Sarmiento

Pan-seared herbed chicken, fingerling potatoes medley with mushroom-red wine reduction


(Photo: Carlos Sarmiento)

Ever find yourself wondering what to make for dinner and you have not done any grocery shopping and have very limited ingredients left in the fridge?


It happens to everyone more often than you think. I am no exception...but don’t worry! You would be surprised what you can find and turn around in no time. The magic trick is in the sauce.


Sauces truly elevate (and even save) any dish you are making. In this recipe, its amazing how an effortless combination of elements can change the taste and presenstation of a simple chicken and potatoes dinner.

Let‘s get cooking!

Menu: Pan-seared herbed chicken breast, fingerling potatoes medley with mushroom-red wine reduction sauce.


Wine pairing: 2018 Flat Top Hills Wines - Cabernet Sauvignon (California)


Serves 4


Ingredients

Chicken:

  • 2 (3/4 pound each) chicken breasts

  • 4 tablespoons of extra Virgin olive oil

  • 2 teaspoons of sea salt

  • 2 teaspoons of pepper

  • 2 teaspoons of ground sage

  • 1 tablespoon of dried oregano

  • 2 garlic cloves, finely minced


Potatoes:

  • 1 (24 ounce) package of fingerling potato medley (parboiled ahead of time)

  • 2 teaspoons of sea salt

  • 2 teaspoons of pepper

  • 2 tablespoons of fresh rosemary, finely chopped

  • 3 tablespoons of extra Virgin olive oil


Mushroom-wine reduction:

  • 4 tablespoons (1/2 stick) unsalted butter

  • 1 medium shallot, thinly sliced

  • 24 ounces of mushrooms, sliced thickly

  • Sea salt and freshly ground black pepper

  • 1 tablespoon minced fresh thyme

  • 2 cloves garlic, finely minced

  • 1/2 cup of red wine


Directions

Chicken:

  • Preheat oven to 350 degrees F.

  • In a small bowl, mix 2 tables of olive oil, salt, pepper, sage, oregano and garlic.

  • Rub mixture all over chicken breasts.

  • Heat up leftover olive oil on a large, oven-proof pan (ideally a cast iron pan) on medium heat.

  • Sear chicken breasts for 2-3 minutes on each side. Remove pan from heat and place pan with chicken in the oven. Roast for approximately 15-20 minutes or until internal temperature of chicken reaches 165 degrees F.


Potatoes:

  • On a large frying pan, heat up olive oil on medium heat.

  • Place potatoes (should have already parboiled cooked) in the pan and fry for 2 minutes.

  • Add rosemary and turn potatoes to other side to continue frying. If necessary, turn potatoes after 2 minutes to other sides that haven’t been fried.

  • Reduce heat to lowest setting (to keep warm) and season lightly with salt and pepper.

Mushroom-wine reduction:

  • Transfer chicken from the pan it was cooked in to a clean cutting board, cover with foil.

  • Using the same pan that the chIckes was cooked in, heat up the pan on medium heat and add 2 tablespoons of butter.

  • Once the butter has melted, add the shallots and gently cook until the shallots soften, about 3 minutes.

  • Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes.

  • Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes.

  • Add the remaining 2 tablespoons butter and cook until melted. Stir. Remove from heat.


Serve it up!

Before plating up, slice chicken breast in diagonally cut slices.


On each individual plate, arrange a few slices of chicken (overlapping each other).

Add some of the potatoes next to the chicken and then top the chicken with the mushroom reduction sauce.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


About the wine...

Special thanks to Flat Top Hills Wines for providing this exceptionally smooth and velvety full-bodied wine. 2018 Flat Top Hills Wines - Cabernet Sauvignon (California)

(Photo: Carlos Sarmiento)


Tasting notes: Rich, smooth and full-bodied Cabernet Sauvignon that has deep blue and black fruit on the palate with cocoa powder and vanilla notes. Additionally, there are warm spice components, like nutmeg and cassis. The tannins are integrated and the wine ends with a long and velvety finish.


Grapes: 100% Cabernet Sauvignon


Food pairing: Pair Flat Top Hills Cabernet Sauvignon with juicy red meat, like steak or chops.


The firm tannins in this wine refresh the palate after each bite. Also great with blue cheese burgers, rosemary braised lamb shanks or filet mignon with rich balsamic glaze.


For more information, visit: https://www.flattopwines.com/wp-content/uploads/2020/03/Flat-Top-Tech-Sheet-CS-17-compressed.pdf

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https://www.flattopwines.com

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Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: Rhys Kentish)




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