Chicken with rapini and potatoes

Roasted Chicken with Roasted Potatoes and Rapini Ingredients: Chicken Potatoes (fingerling) Rapini Garlic Hot pepper (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Separate the large stems from the leaves and buds of the rapini. With a vegetable peeler or paring knife, peel away and discard any tough outer layer from the stem.

- Thinly slice the garlic.

- Trim and discard the stem of the pepper. Thinly slice pepper.

- Season the chicken generously with salt and pepper on all sides. Lay skin side down on a paper towel lined plate at room temperature.

- Heat the oven to 425 degrees F. 2) Blanch the potatoes and the rapini: - In a medium pot, combine the washed potatoes with enough water to cover them and a generous amount of salt (should taste like sea water). Bring to the boil on high, then reduce heat to a simmer, and cook until potatoes are tender all the way through when pierced with a knife, about 10 to 12 minutes. Remove the potatoes to a bowl, add the prepped rapini to the water, and simmer/boil until thoroughly tender but not mushy, about 4 minutes.. Drain, reserving 1/4 cup of the cooking water.

- When cool enough to handle, slice the potatoes crosswise into thin discs.

3) Roast the chicken: - In an ovensafe saute pan (non-stick if you have one), heat 2 teaspoons olive oil on medium-high until hot. Add chicken, skin side down, and cook for 2 minutes. Transfer pan to the oven and cook for 10 minutes. Transfer chicken to a plate to rest in a slightly warm place for at least 10 minutes.

Wipe out pan and return to medium heat to cook vegetables (below).

4) Fry the potatoes and the rapini: - In the pan you cooked the chicken in, heat 1 tablespoon olive oil. Add the sliced blanched potatoes and cook stirring occasionally, until well browned. Add the sliced pepper and the sliced garlic and cook until softened slightly, about 30 seconds. Add the blanched rapini and the reserved cooking water and cook until the liquid reduces somewhat and loosely coats the vegetables. Taste and add salt and pepper if desired.

5) Plate your dish: - Divide the potatoes and rapini between 2 dishes and top with the roasted chicken. Enjoy!