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Ingredients

• 2 pounds  fingerling potatoes, scrubbed and halved lengthwise
• 2 tablespoons  extra-virgin olive oil
•   Salt and freshly ground pepper
• 3 tablespoons  unsalted butter, plus 2 tablespoons chilled
• 4 3/4 pound  chicken breast halves on the bone
• 2   large thyme sprigs plus 2 teaspoons chopped thyme
• 1/2 cup  plus 2 tablespoons dry white wine
• 1/2 cup  chicken stock or low-sodium broth
• 2 10-ounce  packages of frozen baby peas
• 1 tablespoon  finely chopped mint

Description

Marcia Kiesel Browns Chicken Breasts In Butter On The Stove Before Roasting Them In The Oven; The Butter Enriches Both The Chicken And Browned Pan Juices, Which Become A Base For The Flavorful Sauce. As A Delicious Accompaniment, She Mashes Minty Green Pe

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