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1
Preheat the oven to 350 degrees F.
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2
Season both sides of the chicken with salt and pepper, to taste.
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3
In an oven-proof saute pan, heat 1 tablespoon olive oil and sear the chicken, skin side down, until the skin is crisp and golden brown, about 5 minutes.
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4
Flip the chicken over and put the pan in the oven until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 15 minutes.
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5
Remove to a plate and keep warm.
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6
Meanwhile, liberally salt a large pot of water and add the potatoes.
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7
Bring the water to a boil over medium heat and cook the potatoes they are fork tender, about 20 minutes.
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8
Drain the potatoes in a colander and spread them out a sheet pan.
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9
Drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and pepper, to taste.
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10
Bake in the oven until golden brown.
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11
Beurre Blanc: Cut off the tops of the jalapenos.
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12
Toss them in a small bowl with the olive oil and transfer them to a small sheet pan.
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13
Roast until the skin starts to darken and blister, about 15 minutes.
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14
Remove the pan from the oven and let the peppers cool a bit.
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15
Pull off the skin then cut them in half, lengthwise, and remove the seeds.
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16
Dice the jalapenos and set aside.
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17
In a sauce pot over medium heat, stir together the vinegar, white wine, garlic and thyme.
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18
Let simmer until the liquid is reduced and there is only a tablespoon of liquid left in the pot.
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19
Discard the garlic clove and thyme sprigs.
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20
Add the jalapenos to the reduction.
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21
Turn down Reduce the heat to low, then whisk in the butter, little by little, until blended and smooth.
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22
Season with salt and pepper, to taste.
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23
Keep warm and set aside.
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24
Pepper puree: Roast and peel the red pepper using the same method as the jalapenos.
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25
(To save time, roast both jalapeno and red peppers at the same time.)
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26
In a saute pan, over medium heat, add the olive oil and the onions.
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27
Saute until they become soft, around 3 minutes.
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28
Stir in the poblano peppers and cook for 2 minutes.
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29
Turn off the heat.
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30
In a blender or food processor, puree the roasted red peppers, the onion mixture, and chicken stock until smooth.
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31
Season with salt and pepper, to taste.
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32
Spoon some of the pepper puree onto each serving plate and arrange a chicken breast on top.
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33
Drizzle with the beurre blanc and serve the potatoes on the side.
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34
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
