Recipe of the Week! 

Roasted Boned Chicken Breasts with Thyme and Potatoes
The Wine Experience Recommendation:  Chianti

Serves 4

Ingredients
4 chicken breasts, boned
Thyme (4 twigs)
Rosemary (4 twigs)
Garlic (2 cloves)
3 medium sized potatoes
5 large carrots
Dash of salt and pepper

Directions
Rub the chicken with thyme, rosemary and garlic,then salt and pepper.Coat a roasting pan with oil, place the largely cut potato pieces in the bottom and arrange the chicken on top of the pieces. Place chicken in the oven and cook at 395 °F for about 40 minutes.Remove the chicken from the oven when it has browned and keep it warm.Peel and slice the carrots and blanch in salted water for 2 minutes. Drain and add carrots to the pan, cooking them in the natural juices from the chicken.Cut up the chicken once it has cooled to room tempera­ture, serve with the potatoes and carrots and top it off with your created gravy.

Courtesy of DaVinci Vineyards