I know we all love a grand holiday feast with all of the accompaniments. Mashed potatoes, gravy, carrots, stuffing, and a show stopping turkey with cranberry sauce. But this year things are a little different across the globe. Due to covid-19 we all have to stay home and there isn't much point of that 30 lb turkey for five people.
So Why not opt for something smaller, but still so satisfying that you cant help but want to lick your plate clean (Don't worry...I won't tell a soul if you choose to do so)?
Pan chicken and gravy with Roasted rosemary and garlic potatoes with a simple arugula salad dressed in olive oil and mandarin infused white wine vinegar, plus a haskap sauce instead of the usual cranberry.
The chicken is unbelievably tender with the same memorable notes of your favorite holiday dinner. Its bursting with flavors you wouldn't anticipate from a boneless, skinless piece of protein. Paired with the new secret weapon; Haskaps grown locally with love at Rosy Farms and you have a winning dish that will turn even the pickiest of eaters into a believer.
The potatoes are a show stopper on their own. If they could be on Dancing with the Stars, they would win hands down. Crisp with a beautiful bite thanks to the cooked off red wine vinegar, they are fluffy and starchy bites of pure bliss on the inside. The quick pan gravy soothes them down from center stage as they become involved. Its like a revolving door of dramatics for your mouth. This dish hits everything you could ever wish for.
Now, I know we all hate those sites that go on and on and on about how "Back when I was 6, I travelled to China and tasted such and such and this....", so I will try to keep this short and sweet. We like to do things differently here at Chef In The Nude, and I know you want to get right down to the nudes (AKA- photos and recipe), so lets get to it!!
Pan Chicken and Gravy with Rosemary Garlic Roasted Potatoes and Haskap Sauce
Ingredients:
Pan Chicken and Gravy:
4 chicken breast
1 cup Whipping cream or Heavy Cream
Garlic (measure with your heart)
Olive oil
1 cup Chicken stock/broth
Salt to taste
Pepper to taste
Italian Seasoning
Rosemary Garlic Potatoes:
10 roasting potatoes,
handful of fresh rosemary sprigs
6-8 cloves of garlic, unpeeled (or measure with your heart)
6-8 tbsp olive oil, or butter
2 tbsp red wine vinegar (optional)
salt
Infused White Wine Vinegar:
2 cups white wine vinegar
1 mandarin orange
sprig of rosemary
jar
Haskap sauce:
1 cup chicken stock
1 shallot minced
1 cup haskap berries
1 tsp dried thyme
1 tbsp apple cider vinegar
1 tbsp honey (or to taste)
3 tbsp butter
1) Preheat your oven to 375 f. Peel your potatoes, and parboil for approx. 15 minutes. Do not overcook. You want them just slightly undercooked with soft outsides. A fork should pierce easily but not break them in half. Strain the potatoes in a colander and save 1/4 cup of the potato water. Toss the potatoes in the colander to make them look fluffy. This will help them crisp up. Let your chicken breast acclimate to room temp for a more even browning. Dress them in salt, pepper, and the italian seasoning. Let sit.
2) Drizzle half the olive oil or butter on a baking sheet lined with either parchment or foil, along with the red wine vinegar. Place potatoes on the baking sheet with space between them. This will help them get crispy and won't trap the moisture. Drizzle on the rest of the olive oil. Smash your garlic with a knife and lay it on the baking sheet. Do not peel! It will keep the garlic safe from burning. Heat the rosemary under some hot water to start releasing the oils then place them sporadically on the baking sheet. Place them in the oven for about 40 minutes.
3) While the potatoes roast in the oven, heat a pan on medium high heat and add olive oil. You will know your pan is ready when the oil looks shiny and moves quick. Add in garlic, peeled and smashed until fragrant then remove (About 5 minutes). Add in your dressed chicken, and begin browning. Flip once every five minutes for a total of 30 minutes. Don't worry if the pan looks blackened. We want that. Once 25-30 minutes has passed, check the chicken with an instant read thermometer. Once the internal temp is 190 f or 87 c the chicken is done. Place it on a plate and cover it. It will continue to cook.
4) In the same pan, add the chicken stock or broth to deglaze your pan. Reduce by half, then add in the heavy cream. continue to stir to incorporate, turning the pan to medium low heat. Continue to reduce, then add the potato water. You may not use the whole 1/4 cup and that's okay! This will help thicken it, and give it a more velvety texture. Use your discretion.
5) Remove your potatoes from the oven at the 35-40 minute mark, and gently flatten them with a potato masher or spatula. Scoop some of the butter or olive oil up with a spoon and drizzle on top. Place them back in the oven for 10-20 minutes more to crisp up.
Haskap Sauce:
This can be made a few days in advance so you don't feel rushed. This sauce is amazingly versatile and goes well with waffles, beef, pork, chicken, etc.
1) Add chicken stock to a pan and bring to a boil, reduce by half.
2) Add shallot and simmer until fragrant but not burned.
3) Add in haskap berries, thyme, apple cider vinegar, and honey. Simmer for about 10-15 minutes** until thickened and the berries are partially broken down.
4) Stir in the butter until melted. The sauce will look silky and shiny.
** If using frozen berries the reduction time may take a little longer.
Please note: You can add cranberries, rhubarb, or even mandarin orange zest for different variations on this sauce.
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