I think any kind of greens or crunchy salad would be wonderful with this dish, but we had some leftover acorn squash that needed to be finished off. Serves 2, increase quantities as needed for more people.
2 pasture-raised chicken breasts, bone in, skin on
2 TB aglione
Freshly ground black pepper
1 rounded TB potato flour
1 c homemade chicken stock
Kosher salt & freshly ground black pepper
Preheat oven to 375*F
Rinse and pat dry the breasts. Trim off all visible fat while leaving as much skin on as possible.
Option 1: Run your finger between the skin and meat across the top of the breast and gently stuff 1 TB aglione mixed with pepper under the skin of each one. Rub the entire breast with EVOO. I should have taken a picture of this one, but I'm still getting back into the swing of blogging and taking lots of pictures as I cook.
Option 2: Rub the entire breast with EVOO and top each with 1 TB aglione and freshly ground black pepper.
Bake on a half sheet or uncovered roasting pan for 35-40 min until cooked through. Lightly tent with foil halfway through cooking so the herbs don't burn if you put them on top of the skin.
Remove to cutting board, cover lightly, and rest for 10 minutes so the juices redistribute. Make the gravy now if you're going to have one. Heat 2 TB EVOO in a medium saucepan over medium heat. Add the potato flour and whisking add in the heated chicken stock. Cook and stir till thickened; add salt & pepper to taste.
Cut the chicken off the bone, slice and serve with gravy. Oh, and mashed potatoes, if you like.