Chicken Dinner For Two

Chicken Dinner For Two

Ingredients:

Chicken

• 2 split half chicken breasts (bone in, skin on)

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp fresh rosemary, finely chopped

• 1 Tbsp avocado oil

Potatoes

• 1.5 lbs gold, yukon gold, yellow potatoes

• 4 Tbsp unsalted butter

• ½ cup heavy cream

• 1 sprig fresh rosemary

• ½ cup parmesan cheese

• 1 large egg

• ½ tsp kosher salt

• ¼ tsp black pepper

Sprouts

• ½ lb brussels sprouts, halved

• 1 tsp avocado oil

• ¼ tsp kosher salt

• ⅛ tsp black pepper

Yields 2 Servings

Prep Time: 45 minutes

Cook Time: 40 minutes

Before cooking, bring the chicken to room temperature and dry brine the skin side. Coat the skin with kosher salt, and allow to rest until you’re ready to cook. Pat the chicken dry and then add the black pepper and rosemary.

Peel and quarter the potatoes, and place in a pot of water and bring them to a rolling boil together.

Preheat the oven to 425F. Preheat a large skillet (stainless steel or cast iron preferred) over medium heat. Heat the oil and add the halved brussels sprouts flat side down. Char for 2-3 minutes, flip, season, and push to the sides.

Add the remaining oil and place the chicken breasts skin-side down, applying a little pressure to ensure full contact. Cook for 5 minutes over medium high until a beautiful golden crust is formed. Flip the chicken bone-side down, and carefully transfer into the oven and roast for 20-25 minutes. 

Strain the potatoes when they are fork tender. In the same pot, melt down the butter with the cream over low heat. Steep the rosemary for a few minutes before running your potatoes through a ricer. Fold everything together until silky, and then fold in the parmesan cheese. Crack an egg into a small bowl, and quickly add it into the potatoes stirring vigorously until creamy. Check for seasonings and reserve.

Carefully remove the chicken and sprouts from the oven and allow to rest for a minimum of five minutes. Serve warm over the mashed potatoes and enjoy!