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Chicken Breasts with White Wine, Caper and Dill Sauce
Ingredients
4 Split Chicken Breasts (bone-in)
8-10 Cloves Garlic
12-14 Small Red Potatoes
6 oz. Chicken broth
Extra Virgin Olive Oil
Juice of 1/2 Lemon
Fresh Dill (a few sprigs)
Capers
White wine (your choice)
Kosher Salt
Ground black pepper
Prep (15 minutes)
- Mince 6 cloves of garlic.
- Preheat oven to 350 F.
- Slice small potatoes in half and in a large bowl, coat lightly with olive
oil and season with salt and pepper.
- Make a paste/rub that will be applied to the raw chicken. In a small
saucer or bowl, add 6 cloves of finely minced garlic, fresh ground pepper and kosher salt. Drizzle in some extra virgin
olive oil and a squeeze of lemon and use a fork to mix.
- Put 1/4 of the mixture under the skin of each of the chicken breasts.
Season the top with kosher salt and fresh ground pepper in a large baking dish.
Cook (40 minutes)
- Coat a skillet with olive oil and when heated, place each chicken breast
(you should be able to fit two at a time) skin side down to sear the skin- side until crispy. This shouldn't take
more than 30 seconds to 1 minute for each chicken breast. After seared, return the breast to the baking dish.
- When all of the chicken is finished in the skillet, deglaze the pan
using white wine and chicken broth. Add in some dill, butter, capers and any leftover garlic cloves and simmer
for a few minutes. Pour the finished sauce over the chicken breasts in the baking dish.
- Add sliced potatoes to the baking dish where space will allow.
- Place baking dish in an oven preheated to 350 degrees F. Bake for
about 30 minutes or until chicken reaches and internal temperature of 155-160 degrees. Chicken can periodically be basted
in sauce while cooking.
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