Categories: Meals

Ingredients

• 1 lb. baby red potatoes, halved
• 4 tsp kosher salt, divided
• 2 tbsp unsalted butter
• 1/2 tsp black pepper
• 2 bone-in chicken breasts
• 1 small red onion, sliced
• 1 head garilc, halved
• 2 tbsp all-purpose flour
• 1 tbsp chopped fresh thyme
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp whole-grain mustard
• 1/2 cup shredded Asiago
• Garnish: fresh thyme, black pepper

Directions

1. eheat oven to 400.

2. In a Dutch oven, bring potatoes, 3 tsp salt and water to cover to a boil over medium-high heat. Cook until slightly tender, about 10 minutes; drain.

3. In a 12-inch cast-iron skillet, melt butter over medium-high heat.

4. Sprinkle pepper and remaining 1 tsp salt on both sides of chicken; add to skillet. Cook until golden brown, about 5 minutes per side. Remove from skillet.

5. Add onion and garlic halves to skillet; cook until tender, about 5 minutes. Remove garlic halves. Stir in flour and thyme; cook for 1 minute. Stir in wine, broth and mustard; cook until slightly thickened, about 5 minutes. Stir in cheese until melted. Add chicken, potatoes, and garlic halves to skillet.

6. Bake until chicken is cooked through, 30 to 35 minutes. Garnish with thyme and black pepper.

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