This was a terrific meal. The chicken breasts were succulent, perfectly cooked and nicely flavored. The potato dish was a winner: it required little effort and was so tasty, we could have eaten twice as much. No question, I’ll incorporate it into my cooking repertoire. Both recipes were adapted from Teresa Barrenechea’s The Basque Table.
Menu
Chicken Breasts with Garlic & Parsley
Home-Style Roasted Potatoes
Wine: Springtown , Oregon
Dessert: TCNY Chocolate Frozen Yogurt
Potato Recipe:
1 Yukon
1 red onion, cut into thin strips
1 tablespoon olive oil
Salt & white pepper
Chopped parsley for garnish
Preheat oven to 450 degrees
Place potatoes, onions, olive oil, salt and pepper into a baking dish. Cover with aluminum foil. Bake in preheated oven for 30 minutes. Mix before serving and garnish with chopped parsley.
Chicken Recipe:
1 boned chicken breast with skin cut in half
Salt and a few dried pepper flakes
2 garlic cloves, peeled and minced
About 2 tablespoons Italian parsley, chopped
1/4 cup olive oil
Salt chicken breasts. Mix the parsley, garlic and olive oil in a small bowl. Rub the mixture over the both sides of the chicken. Heat olive oil in a skillet. Add the chicken breasts, skin side down and sauté over high heat for 1 minute. Reduce heat and sauté for about 3 more minutes. Turn over, raise the heat and sauté for 2 minutes, reduce the heat, and continue to sauté for another 2 minutes, or until cooked through. Let rest for a few minutes before serving.
The only sour grapes, literally, was the wine. It lacked structure and tasted thin. Judging by its ridiculous label, I should have known better. But, the wine salesman assured me this was a fine example of New World Pinot.
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