- 4
Ingredients
- 4 split chicken breasts, bone-in, skin-on
- 16 basil leaves
- olive oil
- kosher salt
- black pepper
- 2 lbs. red potatoes, peeled and quartered
- 2 red bell peppers, cut in strips
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- sour cream, cheddar cheese and fresh lemons for serving
Preparation
Step 1
Preheat the oven to 350 degrees.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each breast. Pull the skin over to cover as much of the meat as possible so it won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, them remove the meat from the bones and discard the skin and bones. Cut the chicken into a large dice and set aside.
Lower the oven temperature to 200 degrees.
Cook the potatoes in a large pot of boiling salted water for 10 minutes and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.
Heat 4 tablespoons of olive oil in a large saute pan over medium-low heat. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet and keep them warm in the oven while you fry the rest.
In a separate saute pan, heat 4 tablespoons of olive oil. Add the onions and cook over medium-low heat for 10 to 15 minutes, or until caramelized. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.
Lower the heat, add the garlic, thyme paprika, 2 teaspoons of salt, 1 teaspoon of pepper and the tomato paste. Add the chicken cubes to the onion/pepper mixture and heat through. Add the potatoes and place on a serving platter. Drizzle some sour cream over the hash, and serve with grated cheddar and lemon wedges.