Boursin Chicken with Roasted Tomatoes & Baby Potatoes
Get out your stopwatch—in about half an hour, you can have a full dinner on the table. With this recipe, you don’t even have to wait for the oven to preheat.
- Serves: 4
- Course: Dinner
- 3 cups small (1"/2.5 cm) baby potatoes, about 20 potatoes (750 ml)
- Olive oil
- Salt and freshly ground pepper
- 1 tbsp butter or olive oil (15 ml)
- 4 large skinless, boneless chicken breasts (or 8 skinless, boneless thighs), each about 6 oz (170 g)
- 2 cups grape tomatoes (500 ml)
- 1/2 tsp dried leaf basil or Italian seasoning (2 ml)
- 1/2 cup white wine (125 ml)
- 1 container pepper-flavoured Boursin cheese, cut into chunks (150 g)
- 1 tbsp chopped chives (optional) (15 ml)
- Turn oven on to 450°F (230°C). Spread potatoes on a cookie sheet with shallow sides. Drizzle with about a tablespoon (15 ml) of olive oil. Sprinkle generously with salt and pepper and toss to coat.
- Immediately place in centre of oven—do not wait until oven has preheated. Starting in the cold oven, baby potatoes will need about 25–30 minutes’ roasting.
- In a large skillet, melt butter over med-ium heat. Lightly season chicken with salt and pepper. Cook until pale golden, about 4 minutes per side. As soon as chicken goes in skillet, place tomatoes in a small baking pan, such as a pie plate. Drizzle with oil to lightly coat. Sprinkle with dried basil or Italian seasoning and a pinch of salt, and place in oven. (After about 15 minutes, stir potatoes and tomatoes.)
- Once chicken is pale golden, add wine. Cover and reduce heat to medium-low. Cook until chicken feels springy, about 4 more minutes per side, then remove to a platter. Turn heat to medium-high and boil liquid, uncovered (scraping bits from bottom of pan), until reduced to about 1/2 cup (125 ml). Stir in any juices that have collected in the platter, add Boursin, and stir until a fairly smooth sauce forms, thinning if necessary with additional wine. Spoon over chicken and sprinkle with chives, if using. Serve with potatoes and tomatoes.
- - Timing this meal so the potatoes and chicken finish cooking together can be tricky; it’s better to overcook the potatoes, not the chicken. If your potatoes are larger than about 1" (2.5 cm) or your oven heats slowly, give the spuds a 5-minute head start. If your chicken breasts are very large, put tomatoes in the oven about 5 minutes after the chicken goes in the skillet.
- - Even picky kids often love tiny potatoes and tomatoes, and if you replace the wine with low-sodium chicken broth, they might even try the sauce with the chicken.