Chicken with White-Wine and Lemon Pan Sauce

With Classic Tomato Bruschetta and Potato Wedges

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Wheat

A note about serious food allergies

Boss level flavor battle is ON! Who deserves the crown in this delicious cage-match? Juicy, crispy, bone-in chicken is the odds-on favorite, but tomato bruschetta is certainly no slouch. White-wine and lemon pan sauce has got a killer garlic punch, but don't discount potato wedges, fluffy on the inside, but seriously charred on the outside. My advice, let them mete out the justice while you maintain plausible deniability and reap the spoils of war.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Lemon
  • 5 Basil Sprigs
  • 5 Parsley Sprigs
  • 5 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • Info
    1 Mini Baguette
  • 2 Bone-in Skin-On Chicken Breast
  • 1 Tbsp. Dried Oregano
  • 3 fl. oz. White Cooking Wine
  • 2 tsp. Gluten Free Minor's Chicken Base
  • Nutrition (per serving)

  • Calories
    782
  • Carbohydrates
    94g
  • Fat
    32g
  • Protein
    73g
  • Sodium
    869mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pans
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Thoroughly rinse and pat dry all produce. Slice potatoes length-wise into steak-fry sized wedges. Zest lemon, and quarter lengthwise. Stem and slice basil into thin strips (chiffonade). Stem and finely mince parsley. Roughly chop tomatoes for bruschetta. Mince garlic cloves, and divide in two. Cut baguette lengthwise in half.

  • Step 2 - Brown Chicken
    2

    Brown Chicken

    Warm an oven-safe medium pan over medium-high heat. Season chicken with half the oregano (saving the rest for the sauce) and a pinch of salt and pepper. Add 1 tsp. olive oil to pan and cook chicken skin-side down for 2-3 minutes, or until golden brown. Turn and cook on other side for another 2-3 minutes. Remove chicken from pan and place on a plate.

  • Step 3 - Start Potatoes
    3

    Start Potatoes

    Place pan over medium-high heat. Add 2 tsp. olive oil and potatoes to pan. Cook for 8-10 minutes, turning occasionally until potatoes are browned. Add half the garlic and cook for 30 seconds. Stir in white wine, chicken base, and ¾ cup water.

  • Step 4 - Add the Chicken
    4

    Add the Chicken

    Return chicken, and any accumulated juices, skin side up to pan. Add 2 lemon wedges, and their juice, remaining oregano and place pan in oven. Bake for 15-17 minutes, or until chicken has reached a minimum internal temperature of 165 degrees.

  • Step 5 - Toast Bread and Make Bruschetta
    5

    Toast Bread and Make Bruschetta

    Warm a medium pan over medium heat. Add 1 tsp. olive oil and sliced baguette cut side down and grill for 3-4 minutes, or until golden brown. Place coarsely chopped tomatoes, remaining minced garlic and basil in a mixing bowl and season with a pinch of salt and pepper. Spoon the tomato basil mixture and any juices over the toasted baguette.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place chicken on a deep plate (this is a saucy dish!) and arrange potatoes around the chicken and pour pan sauce over both. Garnish with parsley, lemon zest, and lemon quarter. Serve bruschetta on the side.