Butter-Roasted Chicken

Instructions

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Cooking Spray: Medium Oven-Safe Non-Stick
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Cook Within: To get the most beautiful sear on chicken, make sure your pan is hot, put skin side of chicken breast down first, gently press in place for a few seconds, and then try not to move chicken for first Cacio e pepe translates to “cheese and pepper.” Specifically, cacio comes from Roman dialect meaning Pecorino Romano, a hard, salty sheep’s-milk cheese. While Pecorino Romano goes back to Roman times, cacio e pepe is a relatively new dish, first appearing in the 20th century. Begin the Chicken Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Melt butter in pan and add chicken, skin side down. Cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken cooks, start potatoes.
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Cook Brussels and Chicken: with ¼ tsp. salt, a pinch of pepper, and 1 tsp. olive oil. Toss to coat, spread into a single layer, and roast until browned and tender, 10-12 minutes. Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and all pan drippings. After removing Brussels sprouts from oven, sprinkle with half the thyme.
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Cook the Potatoes: Peel and cut potatoes into 1” dice. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add Parmesan, ¾ the cream (reserve remaining for sauce), and 1 tsp. pepper. Mash with a potato masher or fork until smooth. Season with ¼ tsp. salt. Cover and set aside. While potatoes cook, prepare ingredients.
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Make the Sauce: Very carefully (pan handle is hot!), place pan used to cook chicken over medium-high heat and add white wine. Bring to a boil. Add remaining cream, return to a boil, and reduce, stirring constantly, until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
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Prepare the Ingredients: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Stem and coarsely chop thyme.
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Plate the Dish: Place a serving of mashed potatoes onto plate. Put Brussels sprouts next to potatoes and place chicken front of both. Pour sauce in front of chicken. Half is added to Brussels sprouts and remaining is in sauce. ¾ is added to mashed potatoes and remaining is in sauce. Ƀ Be very careful handling pan after it’s been in the oven. Wrap a dry dish towel around handle to protect your hand. the recipe before you start–we promise it will be time

Ingredients

Instructions