| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 Yukon gold potatoes, diced
- 4 to 5 tablespoons canola oil, divided
- 4 boneless chicken breasts with skin
- Kosher salt and freshly ground black pepper
- 1/2 pound sliced bacon, pancetta, salami or ham, chopped
- 1 medium-sized red onion, diced small
- 1/4 cup toasted and chopped pecans
- 2 tablespoons sherry vinegar
- 1 teaspoon finely chopped thyme leaves
- 1 tablespoon finely chopped parsley leaves
- 1/4 cup chicken stock
- 4 sticks unsalted butter, diced
- 2 jalapeno peppers, seeded and thinly sliced
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.
- In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat. Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil. (You want to render the chicken skin and get it nice and crispy.) Cook until the skin is crisped, about 7 to 10 minutes. Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes. Do not turn the chicken over!
- While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat. Add enough canola oil to coat the bottom of the pan and then add the bacon. Cook until well rendered and then add the red onion. Continue to cook until the onion is a deep brown. Add the cooked potatoes and the pecans. Deglaze with sherry vinegar and season with salt and pepper, to taste. Cook another 5 minutes and then stir in thyme and parsley.
- Remove the skillet from the oven, transfer the chicken to a cutting board and let rest. In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom. Simmer until the liquid is evaporated, then add the butter and jalapenos. Cook until the butter is a deep dark brown, then immediately remove it from the heat. Spoon some of the hash onto each serving plate. Slice the chicken and arrange it over the hash. Drizzle with the butter sauce and enjoy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1705 |
| Total Fat | 142 g |
| Saturated Fat | 69 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 74 g |
| Cholesterol | 479 mg |
| Sodium | 1575 mg |
Reviews
I made a couple of substitutions since my family won’t do spicy and we’re off white potatoes. I used sweet potatoes, turkey bacon, and made a garlic and fresh herb butter sauce opposed to a jalapeno butter sauce. Like others, I cut the butter down to 1 stick. Interesting combination of flavors, we really liked it.
Holy moly, what a great recipe! I only made two minor changes (bone-in breasts and upped the oven time, and cut the butter down to one stick), and the results were amazing! It was incredibly easy, fast, and good enough for a dinner party. And I had a little hash left over which makes a nice little breakfast when topped with a poached egg. I could go on and on, it’s that good. If you’re on the fence, try it. You will not be disappointed!
Wonderful although I was not going to use 4 sticks of butter. I used about a Tbsp on each portion. Instead of bacon or pancetta, I used a gourmet salami chopped.
Unbelievable!!!! This is my. new top recipe
this meal was just amazing!!!!!!!!!!!!!!! we loved it and enjoyed every bite!! my boyfriend loved it and thought it was one of the best chicken breast meals he had!!!! i seriously cant explain how good this meal came out to be!!
TASTY!
I loved it, and my very finicky meat and potatoes son, thought it was great !
Great combination of flavors! My guests loved the meal. My wish has come true, Tom will have his own show. I will watch it as will my friends. We will all learn how to make and eat outrageous meals! Thank you Food Network for bringing Tom onboard.
This is an excellent recipe and so easy to prepare. Tom is truly a star!