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Rosemary Chicken
suggested wine: 1998 La Torre Rosso di Montalcino (Tuscany, Italy)

1 pound red, Maine, or California potatoes
4 tablespoons virgin olive oil
teaspoon kosher salt
cup chopped canned tomatoes
teaspoon fresh cracked pepper
5 tablespoons unsalted butter
4 double breasts of chicken (8 to 10 ounces each), skin on
1 teaspoon fresh rosemary or teaspoon dried
cup chopped fresh Italian parsley
2 scallions, cut thinly on a diagonal

1. Preheat the oven to 500 degrees.
2. Cut each potato into 6 lengthwise wedges. In a large baking dish, toss the potatoes with 3 tablespoons of olive oil, teaspoon of salt, cup of tomatoes, and the pepper.
3. Roast the potatoes until tender, 25 to 30 minutes, stirring occasionally so the tomatoes do not burn.
4. About 5 to 10 minutes before the potatoes are cooked, melt 1 tablespoon butter and 1 tablespoon of olive oil in a 9-inch cast-iron skillet. Over high heat, brown the chicken breasts, 2 at a time, and remove them to a warm plate. In the same skillet, brown the onion over high heat in 2 batches, scraping up any bits of chicken.
5. Cover the cooked potatoes with the onion and chicken breasts. Sprinkle with the remaining salt. Top the chicken breasts with the remaining tomatoes, the rosemary, and the remaining butter.
6. Roast for 15 minutes, or until the chicken is fully cooked. Remove from the oven, and allow the chicken to rest for 5 minutes before serving. Garnish with parsley and scallion.

Serves 4