Preheat oven to 400°F (200°C). Toss Fingerling Potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until golden brown and crispy.
Score the skin of the Chicken breasts in a crosshatch pattern. Season generously with salt and pepper.
Cook Bacon in a large oven-safe skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the skillet.
Sear Chicken skin-side down in the bacon grease for 6-8 minutes, until golden brown and crispy. Flip and cook for another 3-5 minutes, or until cooked through.
Remove Chicken from skillet and set aside. Add Shallot and Red Bell Pepper to the skillet and cook until softened, about 3 minutes.
Combine Crème Fraîche, Mayonnaise, Chives, Parsley, Dill, Garlic, Lemon Juice, and White Pepper in a bowl to make the herb ranch sauce.
Pour herb ranch sauce over the vegetables in the skillet. Bring to a simmer and cook for 2 minutes.
Return Chicken to the skillet. Top with Gruyère Cheese and cooked Bacon. Place skillet in the oven for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately with roasted Fingerling Potatoes.
Ingredients
4
1 lb454 gChicken-skin-on, boneless breasts
6 oz170 gBacon-Applewood Smoked, thick-cut
1 lb454 gFingerling Potatoes-halved
1/270 gShallot-finely minced
1/250 gRed Bell Pepper-diced
1 cup240 mLCrème Fraîche
1/4 cup60 mLMayonnaise-homemade or high-quality store-bought
2 tbsp30 mLFresh Chives-finely chopped
2 tbsp30 mLFresh Parsley-finely chopped
1 tbsp15 mLFresh Dill-finely chopped
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLLemon Juice-freshly squeezed
1/4 tsp1.25 mLWhite Pepper
1/2 cup50 gGruyère Cheese-shredded
Equipment
Oven-Safe Skillet
Baking Sheet
Slotted Spoon
Mixing Bowl
Instructions
Preheat oven to 400°F (200°C). Toss Fingerling Potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until golden brown and crispy.
Score the skin of the Chicken breasts in a crosshatch pattern. Season generously with salt and pepper.
Cook Bacon in a large oven-safe skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the skillet.
Sear Chicken skin-side down in the bacon grease for 6-8 minutes, until golden brown and crispy. Flip and cook for another 3-5 minutes, or until cooked through.
Remove Chicken from skillet and set aside. Add Shallot and Red Bell Pepper to the skillet and cook until softened, about 3 minutes.
Combine Crème Fraîche, Mayonnaise, Chives, Parsley, Dill, Garlic, Lemon Juice, and White Pepper in a bowl to make the herb ranch sauce.
Pour herb ranch sauce over the vegetables in the skillet. Bring to a simmer and cook for 2 minutes.
Return Chicken to the skillet. Top with Gruyère Cheese and cooked Bacon. Place skillet in the oven for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately with roasted Fingerling Potatoes.
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