Ingredients Jump to Instructions ↓

  1. 2 pound(s) boiling potatoes , peeled and cut into 3/4-inch pieces

  2. 4 tablespoon(s) cooking oil

  3. 1 onion , chopped

  4. 2 cloves garlic , chopped

  5. 1/20 pound(s) mushrooms , cut into 1/2-inch pieces

  6. 1 1/3 pound(s) boneless , skinless chicken breasts (about 4) cut into 1/2-inch pieces

  7. 1 teaspoon(s) salt

  8. 1/4 teaspoon(s) fresh-ground black pepper

  9. 1/20 teaspoon(s) dried thyme

  10. 1/4 cup(s) heavy cream

  11. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.

  2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.

  3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.

  4. Test-Kitchen Tip: This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.

  5. Wine Recommendation: This satisfying dish will go with different drinks depending on the time of day. For brunch, try a mimosa (orange juice and sparkling wine). For dinner, serve a light, young Bordeaux from the Médoc in France.


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