Potato Crusted Chicken with Olives and Red Wine

Name: Potato Crusted Chicken with Olives and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, about 1 pound; 4 tablespoons olive oil; 3 tablespoons unsalted butter; 4 chicken breasts, skin off and boneless, about 1 pound; Salt and pepper; 3 tablespoons chopped shallots; 1/4 cup pitted Greek Calamata olives, coarsely chopped; 1/4 cup dry red wine with dark rich color (such as Syrah); 1/2 cup chicken stock; 6 to 8 basil leaves, washed and julienned

Servings: persons

1
Preheat an oven to 425 degrees.
2
Wash and peel the potatoes.
3
Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater.
4
Put the cut potato into the ice water and set aside.
5
Heat 1 tablespoon each of oil and butter in a large saute pan.
6
Season the chicken breasts with salt and pepper and add to the hot pan.
7
Brown the chicken to a light golden color over moderately high heat.
8
Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside.
9
Add the shallots to the hot pan and saute for 1 minute.
10
Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock.
11
Cook for 1 minute and then turn off the heat.
12
Drain the potatoes and dry on paper towels.
13
Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper.
14
Wrap each chicken breast completely in sliced potato.
15
Overlap the slices across the width of the chicken.
16
Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist.
17
As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil.
18
Swirl in the remaining butter and spoon around the chicken.
19
Serve with fried spinach leaves.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large russet potatoes, about 1 pound, 4 tablespoons olive oil, 3 tablespoons unsalted butter, 4 chicken breasts, skin off and boneless, about 1 pound, and more.

Yes, Potato Crusted Chicken with Olives and Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!