Balsamic Chicken with Baby Potatoes and Mushrooms
Balsamic Chicken with Baby Potatoes and Mushrooms (Ellen Silverman)
Here’s a recipe that’s a quickie — quick to put together and not too long to cook. The “main course” is chicken legs (although you can use breasts; see below) and the “sides” are roasted baby potatoes and mushrooms with shallots and garlic. The flavorings are simple: oil, balsamic vinegar (a brand just a step up from the most basic makes a better dish) and fresh herbs. And what comes out of the oven is seductive. It’s the perfect recipe for a during-the-week meal after a crazy-busy day, although it’s just as good on the weekends, when you’ve got more time but might want to spend it away from the kitchen. If you’ve got a crowd coming, double the recipe and use two pans.
A word on the chicken: I like to use whole skin-on legs for this dish. If you prefer breasts, I’d suggest you skip cutlets and go for bone-in breasts — buy two split breasts for four people.