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Recipe Detail Page
Pan-Roasted Chicken Breast with New Potatoes, Fava Beans & Morels
Spring 2018
If you do not have an ovenproof frying pan, use a regular frying pan and then place ingredients on a baking dish. Dried morels work as well as fresh. Rehydrate 2/3 oz (20 g) in boiling water until softened, about 15 minutes. Drain and pat dry then continue with the recipe. Buy chicken breasts on the bone and ask the butcher to debone. The dish is much moister when the chicken has its skin, but if you are using boneless, skinless breasts, reduce cooking time by 5 minutes. Fresh fava beans are wonderful but must be shelled and the tough outer skin removed before using. Using frozen edamame instead of fava beans is a good hack. Serve with a spring salad of young leaves on the side.
Serves 4
2 tbsp (30 mL) olive oil
4 boneless chicken breasts with skin on, about 2 lbs (1 kg)
Salt and freshly ground pepper
8 oz (250 g) new red potatoes, thickly sliced
3 oz (90 g) fresh morels or other small mushrooms
1 tbsp (15 mL) fresh chopped tarragon or 1 tsp (5 mL) dried
1 lb (500 g) fresh fava beans, shelled or
½ cup (125 mL) frozen edamame, defrosted
1 cup (250 mL) chicken stock
¼ cup (60 mL) whipping cream
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) balsamic vinegar
2 tbsp (30 mL) chopped chives
1 Preheat oven to 425°F (220°C).
2 Heat oil in large ovenproof frying pan over medium-high heat. Season chicken breasts with salt and pepper and add, skin-side down. Sear until golden about 3 minutes. Turn chicken over and cook second side 3 minutes. Remove to a dish.
3 Add potatoes and toss in oil until slightly browned, about 2 minutes. Add morels and toss with potatoes. Scatter tarragon overtop and top with breasts.
4 Bake for 20 to 25 minutes, uncovered, or until breasts are cooked through and juices are clear. Remove chicken and potatoes from pan and keep warm. Skim any fat, leaving 1 tbsp (15 mL). Stir in fava beans.
5 Stir in stock, cream, mustard and balsamic vinegar and bring to boil. Stir in chives. Taste and add more salt and pepper as required. Slice chicken into 2-inch (5‑cm) pieces. Pour over sauce and surround with potatoes, mushrooms and favas.
Serves 4
