Recipe of Super Quick Homemade Rosemary Chicken On A Potato Galette

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Perfect Rosemary Chicken On A Potato Galette. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Rosemary Chicken On A Potato Galette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rosemary Chicken On A Potato Galette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rosemary Chicken On A Potato Galette is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Rosemary Chicken On A Potato Galette using 10 ingredients and 8 steps. Here is how you cook that.

Chicken is often grilled with rosemary and potatoes, but I wondered if I could make it easier by making it in just one frying pan. Use a generous amount of herb salt to pre-season the chicken. By not rinsing the potatoes in water, they will stick together even without using any flour due to the starch on the surface. If you cut a piece of chicken in half and it hasn't cooked through to the middle yet, just return it to the pan. For 2 servings. Recipe by santababy

Ingredients and spices that need to be Take to make Rosemary Chicken On A Potato Galette:

1. 1 Chicken breast
2. 4 tbsp White wine (or sake)
3. 1 Herb salt (or salt)
4. 1 tbsp ☆ Olive oil
5. 1 sprig ☆ Rosemary
6. 1 clove Garlic
7. 2 Potatos
8. 1 Grated cheese
9. 1 to 2 tablespoons each ★ Soy sauce and olive oil
10. 1/2 tbsp ★ Lemon juice

Instructions to make to make Rosemary Chicken On A Potato Galette

1. Cut any excess fat off the breast meat and pierce all over with a fork several times. (This prevents the skin from shrinking and also makes the chicken a bit more tender.)
2. Rub a generous amount of herb salt on both sides (be bold here) and put the chicken in a plastic bag along with the ingredients marked ☆ (the olive oil and rosemary). Massage lightly over the bag. Press the air out of the bag and close, and leave to marinate.
3. Peel the potatoes and slice very thinly with a mandoline. Do not rinse the slices. Line the potatoes up in a frying pan and sprinkle with herb salt and grated cheese.
4. Fry the potatoes until browned while pressing with a spatula. Turn over and brown the other side. Transfer to a serving plate.
5. Heat the frying pan again and put in the chicken skin side down. Cut the garlic clove in half and remove the core. Place the rosemary sprig and garlic halves on top of the chicken.
6. When the skin side is well browned turn the chicken over. Cook the garlic and rosemary alongside the chicken.
7. Put the rosemary and garlic back on the chicken on top of the skin. Add the white wine and put a lid on. Steam-fry over low-medium heat until the chicken is cooked through.
8. When it's cooked, take out the chicken and slice into bite-sized pieces. Put on top of the potato galette. Add the ingredients marked ★ (soy sauce, olive oil, lemon) to the pan juices, boil to reduce and pour over the chicken.

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