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Davio's Roasted Chicken with Spinach Potato Gratin

4 boneless chicken breast halves, about 10 oz. each, (skin on)

2 cloves fresh garlic, peeled

1/2 bunch Italian parsley

6 sprigs rosemary

12 fresh sage leaves

3 T. butter

2 lb. Yukon gold potatoes

1 package fresh spinach

1 leek or medium Spanish onion

2 c. heavy cream

Salt and pepper to taste

Grated parmesan cheese

2 T. canola oil

White wine

Chicken stock (low sodium)

Preheat oven to 350 degrees. Finely chop together the garlic, parsley and rosemary. Rub chicken vigorously with chopped herbs and garlic. Tuck whole sage leaves under chicken skin by carefully lifting loose portions of skin. Cover chicken and refrigerate while you prepare the gratin.

Peel potatoes and slice thin. Wash and trim the spinach. Dice leek (white and light-green portions only) or onion.

In saute pan heat 2 T. butter; saute leek or onion over low heat until tender, 4 to 5 minutes. Add heavy cream to sauteed leek and continue cooking until it thickens to a gravylike consistency, 5 to 6 minutes, stirring occasionally. Add salt and pepper to taste.

In an ungreased, 8-inch-square glass baking pan alternate layers of the creamed leeks, spinach and potatoes until pan is full or you run out of potatoes; start with the creamed leeks and end with a layer of potatoes. Sprinkle top layer of potatoes with grated parmesan and cover pan with foil.

Bake gratin until potatoes are tender (test with cake tester), 20-30 minutes. Remove foil and allow gratin to brown, approximately 5-10 minutes or slightly more. Remove gratin from oven and set aside, covered, while you cook the chicken.

Increase oven temperature to 450 degrees. Heat oven-safe saute pan over medium to medium-high heat. When pan is hot add the canola oil and immediately add chicken, skin down. Cook until skin is crispy, approximately 5 minutes. Turn chicken over and immediately transfer saute pan to oven. Cook chicken until done, about 10 to 15 minutes.

Return pan with chicken to stovetop and quickly add generous splash of white wine and chicken stock (the amounts will depend on the quantity of natural juices in the pan and how much sauce you like).

Remove chicken from pan. Add the remaining 1 T. butter to the pan juices; season with salt and pepper to taste. As soon as butter is melted and ingredients are well blended, remove from heat.

If you wish to re-heat the gratin for serving, place covered pan back into hot oven for 5 minutes. Cut gratin into squares and place on plates. Place chicken on gratin and top with white-wine sauce.

Makes 4 servings.

Davio's - Boston, MA.

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