Ingredients
2lbsfingerling potatoes
2tbspextra virgin olive oil
salt and freshly ground pepper
3tbspunsalted butter
2tbspunsalted butter
4¾lbschicken breast
2largethyme sprigs
2tspfresh thyme
½cupdry white wine
2tbspdry white wine
½cupchicken stock,or low sodium broth
2frozen baby peas
1tbspmint,finely chopped
Preparation
Preheat oven to 425 degrees F. On a large rimmed baking sheet, toss halved potatoes with olive oil and season with salt and pepper.
Roast potatoes about 35 minutes or until tender and browned. Set potatoes aside.
Reduce oven temperature to 350 degrees F.
Meanwhile, in a large ovenproof skillet, melt 3 tablespoons butter.
Season chicken breast halves with salt and pepper and add to skillet, skin side down, along with thyme sprigs.
Cook over moderately low heat for 15 minutes until skin is well browned.
Turn and cook 5 minutes longer, basting occasionally with pan juices.
Transfer chicken to oven and roast about 15 minutes, until cooked through.
Add chicken to potatoes and keep warm.
Reserve 3 tablespoons melted fat from skillet.
Pour off remaining fat from skillet and discard thyme sprigs.
Add half a cup of wine to skillet and boil over moderately high heat for about 2 minutes, scraping up browned bits, until reduced by half.
Add chicken stock and boil for about 3 minutes until slightly thickened.
Remove from heat and stir in fresh thyme and chilled butter, 1 tablespoon at a time.
Season with salt and pepper.
Bring a large saucepan of water to a boil.
Add green peas, cover, and cook over moderate heat, stirring occasionally, until tender.
Drain peas, transfer half to a food processor, and coarsely puree.
Stir puree back into remaining peas.
Add reserved fat from skillet along with remaining 2 tablespoons wine and mint.
Season with salt and pepper.
Transfer chicken breasts and potatoes to plates.
Spoon mashed peas alongside and serve with pan sauce.
