Peachy the Magazine October November 2014 | Page 64

On the Go with Danielle Rollins

ROASTED CHICKEN WITH RISOTTO AND
MUSHROOM FRICASSEE

2 tablespoons extra virgin olive oil
8 chicken breasts, skin on,
preferably free-range
Sea salt and freshly ground black
pepper
1 tablespoon unsalted butter
3 thyme sprigs
1 parsley sprig
1 clove garlic, crushed
Risotto (recipe on page 63)
Mushroom Fricassee (recipe on page 64)
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Preheat oven to 375°. Heat oil in a
large ovenproof skillet. Rinse and
pat chicken dry. Season with salt and
pepper to taste.
When oil starts to shimmer, add
chicken, skin side down, making sure
not to overcrowd the pan. Sear until
skin is brown and crisp. Flip chicken
and place the pan in oven. Roast, basting chicken every 10 minutes with the
juices, until the thickest part of meat
registers 160°.