Name: Tavern Garlic Butter Chicken Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 boneless skinless chicken breasts (about 6 oz each); 1 tsp sea salt (divided); 1/2 tsp black pepper; 2 tbsp olive oil; 4 tbsp unsalted butter (divided); 6 garlic cloves (minced); 2 tbsp fresh parsley (chopped, divided); 4 large russet potatoes (cut into 1/2-inch thick wedges); Vegetable oil (for frying, about 4 cups); Additional sea salt and parsley for seasoning wedges

Description

Pan-seared chicken breasts finished in garlic butter and served with crispy fried potato wedges seasoned with sea salt and parsley. Bold flavors evoke a bustling fantasy inn meal using simple British pantry staples. Ready in 45 minutes.

Cultural Background

This dish draws from traditional British pub fare and hearty inn meals common in the UK since the medieval period, where simple roasted or pan-cooked meats paired with potatoes became staples after potatoes arrived from the Americas in the 16th century. Garlic butter techniques echo modern British adaptations of European butter sauces, while fried potato wedges reflect classic chip shop methods refined in British kitchens for crisp texture. The fantasy tavern concept highlights accessible British pantry ingredients like butter, garlic, and parsley that have long featured in everyday tavern cooking.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

4 boneless skinless chicken breasts (about 6 oz each)
1 tsp sea salt (divided)
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter (divided)
6 garlic cloves (minced)
2 tbsp fresh parsley (chopped, divided)
4 large russet potatoes (cut into 1/2-inch thick wedges)
Vegetable oil (for frying, about 4 cups)
Additional sea salt and parsley for seasoning wedges

Instructions

Pat the chicken breasts dry and season both sides with 1/2 tsp sea salt and the black pepper. Let them sit at room temperature for 10 minutes while preparing the potatoes.
Cut the potatoes into even wedges and soak in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with a clean towel.
Heat vegetable oil in a deep heavy-bottomed pot or fryer to 350°F. Fry the potato wedges in batches for 8-10 minutes until golden and crispy, turning occasionally. Remove with a slotted spoon, drain on paper towels, and immediately season with remaining sea salt and 1 tbsp parsley while hot.
While potatoes fry, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
Reduce heat to low, add the remaining 3 tbsp butter and minced garlic to the skillet around the chicken. Cook for 2-3 minutes, basting the chicken frequently with the melting garlic butter until fragrant and the chicken is fully coated and cooked through.
Remove chicken from heat, stir in the remaining 1 tbsp parsley into the pan sauce, and let rest for 3 minutes. Slice the chicken if desired and serve immediately alongside the hot potato wedges, drizzling extra garlic butter over the chicken.

Tips

- Pat chicken and potatoes very dry before cooking to ensure proper searing and crispiness without steaming.
- Avoid overcrowding the fryer or skillet, as it lowers the oil temperature and results in soggy rather than crispy wedges.
- Substitute fresh thyme or rosemary for parsley if preferred, or use chicken thighs for a juicier alternative with similar cooking times.

Nutrition

Calories: 620
Protein: 42g
Carbs: 38g
Fat: 35g