here’s a variation on a one-skillet chicken dinner that i love to make from the America’s Test Kitchen recipe arsenal. much as i love the skillet chicken with rice and scallions this recipe for Chicken Vesuvio (which i picked up from this book looked like a good idea. it uses up extra items in your pantry as well, provided you keep non-starchy potatoes and fresh herbs on hand (who doesn’t, honestly?).
recipe adapted from Cook’s Country Best Lost Suppers
boneless, skinless chicken breasts
salt and pepper
red pepper flakes
red or yukon gold potatoes, scrubbed and halved
garlic cloves, minced
oregano (fresh or dried)
1/2 cup (or so) white wine
a cup or so of frozen peas
pat the chicken dry. salt and pepper it. heat a tablespoon of olive oil in a large skillet. brown the chicken well on both sides. transfer it to a plate. heat another tablespoon of oil. cook the potatoes, cut side down, until they’re golden. stir in the garlic, rosemary, oregano, red pepper flakes, and some salt. cook until the garlic is fragrant (a minute or so). stir in the white wine, scrape the brown bits, and let it evaporate. add in about a cup and a half of broth. return the chicken to the skillet. bring it to a simmer and cook until the chicken is cooked through. put the chicken and potatoes on a platter and tent with foil. heat the pan to high and cook until the saucy bits leftover have reduced to about a cup. stir in the peas and cook through. off heat, stir in a tablespoon of butter along with a good squeeze of lemon juice. taste to see if you need salt and pepper (i didn’t need extra salt). serve the chicken and potatoes with sauce spooned over it.