Pan-Roasted Chicken with Cheesy-Herb Mashed Potatoes

From Cook's Country | August/September 2011

Why this recipe works:

For roasted chicken and mashed potatoes in less than 30 minutes, we cooked the chicken parts skin side down until they were golden and well-rendered, and we microwaved the potatoes in chicken broth. Boursin cheese added big flavor to both the mashed potatoes and the pan sauce, not to mention… read more

For roasted chicken and mashed potatoes in less than 30 minutes, we cooked the chicken parts skin side down until they were golden and well-rendered, and we microwaved the potatoes in chicken broth. Boursin cheese added big flavor to both the mashed potatoes and the pan sauce, not to mention it nicely thickened the sauce.

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Serves 4

For easy prep, buy 2-inch red potatoes.

Ingredients

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