Food: Dinner Tonight Chicken and Roasted Potatoes

Ah the simple pleasures of chicken and potato and although the chicken Coq au Riesling recipe I found here is a meal in itself, I felt the need to make a roasted potato side dish. What? I need comfort food with the lingering wintery weather.

So here it goes:

Chicken

INGREDIENTS

  • 2 pounds skin on, bone in chicken breasts (about 4 breasts)
  • kosher salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced or grated
  • 2 carrots, chopped
  • 1 pound mixed mushrooms, halved
  • 2 cups white wine
  • 1 cup heavy cream
  • 2 tablespoons Sir Kensington’s Dijon Mustard
  • 1/2 cup grated parmesan cheese
  • 4 sprigs fresh thyme {more}

Roasted Potatoes

INGREDIENTS

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds mixed potatoes, chopped into similar size chunks (I used baby Idaho potatoes and purple potatoes
  • 1 lemon, juice plus zest
  • 2 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup fresh basil, roughly chopped
  • 2 tablespoons chopped fresh chives
  • 8 ounces burrata cheese, torn {more}
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