A lovely surprise for this meal was the finishing gravy prepared from the roasted chicken juices, butter, and fresh rosemary! The lemon juice in which the breasts were marinated added a nice tang to the gravy. Most of the cooking is done stovetop. Before cooking, the chicken breasts have marinated for about an hour in grape seed oil, lemon juice, diced garlic, jalepeno pepper, salt, and cajun seasoning.
While the breasts are marinating, begin chopping a simple mix of root vegetables, such as turnips, yams, and russet potatoes, into bite sized pieces. Toss the vegetables with grape seed oil and Penzeys Herbes de Provence, a blend of spices that includes lavender, thyme, rosemary, basil, oregano, chervil. Add vegetables to a slightly preheated skillet and toss frequently cooking on medium-medium-low. Once vegetables begin to soften add coarsely chopped red and green peppers. A few minutes before serving add chopped garlic and green onions, salt and pepper.
While Hash is cooking, sear the chicken breasts in an oven safe skillet on medium heat for about 3-4 minutes each side. Deglaze the skillet with about half a cup of dry white wine. Once wine is reduced by half add a cup of simmering low-sodium chicken broth and finish cooking the chicken in the oven at 400 degrees for about 8 minutes or till the breast centers reach 160 degrees.
A special thanks to Kent Rathbun for his Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’ recipes. And Nick Stellino for hosting him on his show!
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