Johanne Killeen’s and George Germon’s “Cucina Simpatica” is a book filled with hearty yet simple trattoria and Italian home-style recipes. In it is a Rosemary Chicken recipe that is just terrific.
You can make it quickly by roasting wedges of potatoes, tomatoes, onions and chicken breasts with seasonings of rosemary and parsley. The dish makes an extremely easy and delicious main course.
2 pounds red, Maine or California potatoes
1/2 cup virgin olive oil
1 teaspoon kosher salt
1 1/2 cups chopped canned tomatoes
1/2 teaspoon freshly cracked black pepper
10 tablespoons unsalted butter
8 (8 to 10-ounce) chicken breasts
8 large onions, halved vertically and sliced lengthwise
2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried
1/2 cup chopped Italian parsley
4 green onions, cut thinly on diagonal
Cut each potato into 6 lengthwise wedges. Toss potatoes in large baking dish with 6 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/2 cup tomatoes and pepper. Roast potatoes at 500 degrees until tender, 25 to 30 minutes, stirring occasionally so tomatoes do not burn.
About 5 to 10 minutes before potatoes are done, melt 2 tablespoons butter and remaining 2 tablespoons olive oil in large cast-iron skillet. Over high heat, brown chicken breasts, 2 at time, and remove to warm plate. In same skillet, brown onions over high heat in several batches, scraping up any bits of chicken.
Cover cooked potatoes with onions and chicken. Sprinkle with remaining 1/2 teaspoon salt. Top chicken breasts with remaining 1 cup tomatoes, rosemary and remaining butter. Roast 15 to 20 minutes or until chicken is fully cooked. Remove from oven. Allow chicken to stand 5 minutes before serving. Garnish with parsley and green onions. Makes 8 servings.
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