Chicken Peperonata with Roasted Fingerling Potatoes
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 8 ouncesfingerling potatoes
- 1yellow bell pepper
- 1red bell pepper
- 1/8 ouncebasil
- 1sweet onion
- 2 clovesgarlic
- 1/4 cupwhite wine
- 1/8 ouncethyme
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided pan
- baking sheet
Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Reserve pan, off heat, for Step 4.
While chicken cooks, rinse all produce. Halve potatoes lengthwise, then transfer to a baking sheet and toss with whole thyme sprigs, ½ tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, 15-18 minutes.
Prepare remaining ingredients
While potatoes roast, halve red and yellow bell peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Roughly chop parsley and basil leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add bell peppers, onion, crushed garlic, and 3 tablespoons water. Cook, stirring occasionally, until bell peppers are softened and onion is golden brown, 7 minutes. Add wine and cook, scraping up browned bits from bottom of pan, until slightly reduced, 1-2 minutes more. Season with ½ teaspoon salt and black pepper.
Make herb dressing and finish chicken
While peperonata cooks, in a medium bowl, whisk together parsley, basil, juice of ½ lemon, 1 tablespoon olive oil, ⅛ teaspoon salt, and black pepper as desired. Save remaining lemon to brighten a glass of water. Once peperonata has finished cooking, reduce heat under pan to medium. Remove and discard crushed garlic, then add chicken; turn to coat and warm through, 1-2 minutes more. Remove pan from heat.
Plate chicken peperonata
Remove and discard whole thyme sprigs from baking sheet, then divide roasted fingerling potatoes between serving plates. Plate peperonata alongside potatoes and top with chicken. Spoon over herb dressing and dig in!