At Long Last Fingerlings!

Every time Hubby and I do the shopping together as we wander through the produce section, I glance longingly at the Fingerling Potatoes. It seems they never fit into our menu plan. And there was only one solution.

Let’s forego Holy Days, Feasts Days and all those National Days. It’s time to cook up something I’m craving, so let the inspirations (while appreciated) be damned! In case you were wondering what days we’ve let fall by the wayside; today is the Memorial of Saint Scholastica, Cream Cheese Brownies and Eat a Brownie Day. I guess we could get some brownies from the bakery for dessert. Yeah, that should do it. Brownies won’t clash with supper. And today’s post is all about supper.

I love the colors of fingerling potatoes. Reds, purples, whites. The deeper colored potatoes such as the purple potatoes seem to take nearly twice the cooking time to get nice and tender. You could add more cooking time before starting the chicken or do as I did and pressure cook the potatoes first.

Pan Roasted Chicken and Fingerling Potatoes
1 lb Fingerling Potatoes
1 Lemon
2 Garlic Cloves
2 large boneless Chicken Breasts
4 teaspoons Vegetable Oil, divided
2 teaspoon crushed Thyme, divided
1/2 teaspoon Salt
Fresh Black Pepper to taste
1/2 cup Chicken Stock

Scrub potatoes, cut in half lengthwise. Place in a steamer basket of an InstantPot. Pour 1 cup of water into the pot. Pressure cook HIGH for 3 minutes. Release pressure.

In a very large skillet over medium heat, warm 2 teaspoons oil. Stir in 1 teaspoon crushed thyme, salt and pepper. Spread oil out in the skillet. Add potatoes, roll and toss in the oil to coat. Place potatoes cut-side-down and roast for 5 minutes undisturbed. Turn potatoes, continue to roast another 5 minutes.

While the potatoes are cooking, clean lemon, thinly slice. Peel and mince garlic. Set aside. Cut chicken breasts in half widthwise to create four small breasts. Set aside.

Push potatoes to one side of the skillet. Add remaining 2 teaspoons oil. Arrange chicken breasts on the empty side of the skillet. Cook, uncovered, for 5 minutes to brown. Turn chicken, sprinkle minced garlic over the breasts along with the remaining teaspoon of thyme.

Arrange lemon slices on top of the chicken. Pour chicken stock around the chicken to create steam. Cover; cook for about 12 minutes longer, until chicken is no longer pink and the potatoes are tender.

Serve with a simple salad and enjoy.

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In the beginning, when God created the heavens and the earth,
The earth was a formless wasteland, and darkness covered the abyss
While a mighty wind swept over the waters
Then God said, “Let there be light” and there was light