No one has enjoyed our new adventures in Jamaica Plain as much as TJ. From finally buying the snowblower he always dreamed of to ripping out walls in our basement, he has been checking off his manly to-do list since we moved here. But as he put it, sh*t got real yesterday.
Yes, my husband turned into a lumberjack after two minutes of YouTube training. We have a small stand of pine trees on the corner of our lot, and they were all fighting for light and nutrients, to the detriment of the entire group. The three littlest ones had to go, but they were little only in comparison. The first tree didn’t do what it was told and crashed through our fence. Whoops! The second and third trees landed right where he wanted them. I think he would have chainsawed every last tree on our property if I hadn’t stopped him.
Apparently lumberjacking is hard work, so I rewarded him with a cold beer, followed by a cold bottle of wine and one of my favorite meals from the Tra Vigne cookbook by Michael Chiarello. Sunday Funday has a whole new meaning out here in the ‘burbs.
Roasted Chicken with Potatoes and Beans
4 boneless, skin on chicken breasts
1.5 lbs new potatoes
1/4 cup olive oil plus more for brushing
2 T garlic
1 cup chicken stock (reduced from 2 cups)
1 tsp rosemary
1 tsp parsley
1 T butter
Cut the ends off the lemons, and the lemons in half. Brush them with S+P, and roast them under the broiler until the juices are pushing through and the lemons have soften. When cool, squeeze the lemons through a sieve and set all the juice aside.
Cut the potatoes in half and bring them to a boil until just soft. About ten minutes.
Preheat the oven to 450. Warm the olive oil in a large, oven proof skillet. S+P the chicken breasts and brown on both sides. You want a really hefty sear on the skin side so be patient. Remove from chicken.
Throw the potatoes into the skillet, brown them and scrape up all the pan goodies onto the potatoes. Arrange all the cut sides face down for optimum browning action. Put the chicken back into the pan and stick the whole thing in the oven. Cook until the chicken is done – 10/15 minutes.
Remove the chicken and potatoes to a platter. Throw the garlic in the pan and cook until fragrant. Put the chicken stock and lemon juice in. Throw the beans in the sauce to just heat through so they stay nice and crunchy. Add the herbs and butter, stir.
Pour the beans and the sauce over the chicken and potatoes. Serve it to your children and don’t react when they proclaim it, “gross.” Watch them eat every last bite and smirk silently inside knowing that you have won this battle.
We paired this with the Illumination Sauvignon Blanc from Quintessa. The new vintage is out and it is soooo good. We actually fought over who got the last pour from the bottle. It’s a barrel aged Sauvignon Blanc, so it’s got a nice round mouth-feel while still being fresh and vibrant. Yum, yum, yum.