Recipes Main Courses Poultry and Game Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce

Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce

Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4

Spanish smoked paprika, known as pimentón, is brick red in color and boasts a smoky flavor that is deliciously meaty, with earthy hints of cocoa. Its bold taste pairs well with the sharp-flavored cumin and aromatic oregano in the spice rub, and with the toasty garlic and crisp dry sherry in the pan sauce.

Ingredients:

  • Extra-virgin olive oil for greasing, plus 4 Tbs.  
  • 1 tsp. cumin seeds 
  • 2 tsp. Spanish smoked paprika 
  • 1 tsp. dried oregano 
  • 3 tsp. kosher salt  
  • 1 tsp. freshly ground pepper 
  • 4 bone-in, skin-on chicken breast halves, each about 3/4 lb.  
  • 1 1/2 lb. small Yukon Gold potatoes, quartered 
  • 2 garlic cloves, thinly sliced 
  • 1/4 cup dry sherry 
  • 1/2 cup low-sodium chicken broth or stock 

Directions:

Preheat an oven to 425°F. Lightly oil a flameproof roasting pan.

In a small, dry fry pan over medium heat, toast the cumin seeds until fragrant, 2 to 3 minutes. Pour onto a plate to cool. Using a mortar and pestle or a spice grinder, finely grind the cumin seeds. In a small bowl, stir together the cumin, paprika, oregano, 2 tsp. of the salt and 1/2 tsp. of the pepper.

Arrange the chicken breasts, skin side up, in the prepared roasting pan. Brush the breasts with 1 Tbs. of the olive oil and season with the cumin mixture. Put the potatoes in a bowl. Add 2 Tbs. of the olive oil, the remaining 1 tsp. salt and the remaining 1/2 tsp. pepper and stir to coat evenly. Scatter the potatoes around the chicken.

Roast, using a metal spatula to turn the potatoes occasionally, until an instant-read thermometer inserted into the thickest part of the breasts, away from the bone, registers 160°F, about 40 minutes. Transfer the chicken and potatoes to a warmed platter and cover loosely with aluminum foil.

Pour off the fat from the roasting pan. Place the pan on the stovetop over medium heat and pour in the remaining 1 Tbs. olive oil. Add the garlic and sauté until the garlic has softened but not browned, about 1 minute. Stir in the sherry and broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and cook until the sauce is reduced by half, about 3 minutes.

Pour the sauce over the chicken and potatoes and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

Rated 5 out of 5 by from Easy and tasty Easy recipe to follow with everyday ingredients and very adaptable. I used chicken things, didn't use the cumin because I was out, substituted the oregano with thyme and the Sherry wine with Madeira wine, and it still turned out delicious. Highly recommended.
Date published: 2016-12-31
Rated 5 out of 5 by from Good and easy Light.not too overpowering. My family enjoyed this. My salmon did not have skin so just bake in the oven for 10 - 15 minutes, depending on the thickness of the filet, in an oiled pan. Dried chives in the reduction worked beautifully. This is easy to do for several people.
Date published: 2014-08-29
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