My F&W
quick save (...)

Chicken with Potatoes and Fried Eggs

  • FAST

Chef Way To make the wonderful broth that seeps into the chicken, eggs and potatoes, Jose Garces uses a complex homemade chicken stock (almost like a demiglace) enriched with truffle shavings.
Easy Way Simple homemade chicken stock or store-bought broth is the base for the sauce, mixed with a tiny amount of intensely flavored truffle oil (available at most good supermarkets).

  1. 3/4 pound small fingerling potatoes, halved lengthwise
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 2 cups chicken stock or low-sodium broth
  5. 1 tablespoon unsalted butter
  6. 1 teaspoon truffle oil
  7. 4 boneless chicken breast halves with skin (6 ounces each)
  8. 4 large eggs
  1. Preheat the oven to 375°. In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper and roast for about 25 minutes, until golden and tender.
  2. Meanwhile, in a small saucepan, boil the stock until reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and add the butter and truffle oil; keep warm.
  3. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat, turning once, until browned and cooked through, about 16 minutes. Transfer the chicken breasts to plates and keep warm. Wipe out the skillet.
  4. Add the remaining 3 tablespoons of olive oil to the skillet. Crack the eggs into the skillet and cook over moderate heat until the whites are set, about 1 1/2 minutes. Flip the eggs and cook for 20 seconds longer. Using a spatula, transfer the eggs and the potatoes to the chicken. Drizzle with the truffle sauce and serve.

Suggested Pairing

Vibrant rosé Cava.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.