Chicken, Mashed Potatoes, Herb-Roasted Tomatoes, Olive Brot Recipe - Cooking Index
Chicken, Mashed Potatoes, Herb-Roasted Tomatoes, Olive Brot Recipe - Cooking Index
Suzanne Rushing of Cannon Beach, Oregon, writes: "On a recent trip to St. Louis, my husband and I went to Harvest restaurant twice because we were so impressed with the food. I would love to have the recipe for chef Stephen Gontram's wonderful chicken with garlic mashed potatoes and herb-roasted tomatoes."
Type: Chicken, Poultry| Herb Roasted Tomatoes | ||
| 9 | Plum tomatoes - halved lengthwise (large) | |
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Chopped fresh basil |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh rosemary |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh thyme |
| Olive Broth | ||
| 4 tablespoons | 60ml | Olive oil |
| 2 cups | 125g / 4.4oz | Chopped onion |
| 1 1/2 cups | 219g / 7.7oz | Chopped fresh fennel bulb |
| 3 1/2 cups | 829ml | Low-salt chicken broth |
| 1 cup | 146g / 5.1oz | Finely-chopped fresh spinach - (packed) |
| 1 cup | 146g / 5.1oz | Chopped Kalamata olives - (abt 4 1/2 oz) |
| === | ||
| 6 | Boneless chicken breast halves with skin | |
| Garlic Mashed Potatoes with Chives - (see recipe) |
For Herb-Roasted Tomatoes: Preheat oven to 350 degrees. Place tomatoes, cut-side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
Meanwhile, prepare Olive Broth: Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and saute until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and saute until chicken is cooked through, about 4 minutes longer.
Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.
This recipe yields 6 servings.
Source:
Bon Appetit, September 2003
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