BISTRO CHICKEN WITH POTATOES, OLIVES, AND SHALLOTS
Serves 4
1 ½ cup coarsely chopped red bell pepper
1 cup sliced fennel bulb 4 tablespoons chopped ripe olives 4 teaspoons chopped fresh rosemary 8 tablespoons olive oil, divided
24 small unpeeled round red potatoes, quartered
6 large shallots, peeled and halved lengthwise
4 cloves garlic, crushed 4 teaspoons minced fresh sage
1 teaspoon coarsely ground black pepper
½ teaspoon salt ½ teaspoon paprika
4( 4-ounce) boneless, skinless chicken breast halves
1 ⅓ cup chicken broth
Fresh rosemary sprigs and microgreens, for garnish, optional
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