Crispy Skinned Chicken Breast

The first time I ate crispy skinned chicken breast in a restaurant I thought that it was 2 things 1) really, really tasty and 2) difficult to cook. It is really, really tasty and contrary to my initial belief really, really simple to cook. The problem with chicken boob is, it has the potential to dry out and therefore really, really suck. If you keep your eye on it, it should be fine though. Apart from keeping an eye on it, use a large frying pan as overcrowding will stop the crispy bit. If necessary use 2 frying pans. The most user friendly version I found in my research was this one which I have altered to suit me. Either or, the result is great.

2 large chicken breasts with skin on
2 medium sized potatoes
3 garlic cloves sliced thickishly
Rosemary stripped
10 or 12 mushrooms halved
Olive oil
1 cup white wine
1 knob butter
Parsley chopped
Beetroot puree
Steamed greens

Slice the potatoes length ways and pre-boil until just cooked, remove and set aside. Pre-heat an oven to 180C. Salt, pepper and oil the chicken breasts. Heat a frying pan to medium high with 1 tbs olive oil and add the chicken breasts skin side down. After five minutes turn the breast on its back, place the cooked potato cut side down around the chicken, sprinkle in the rosemary and garlic. Place in the oven for 5 minutes, turn the chicken again and return for a further 5 minutes. Remove the chicken and check for doneness. If it is soft to touch, it needs more time in the oven. Place back in the oven for a few more minutes until it is almost firm to the touch. If the skin is not crispy enough, put it under a grill on high, watching carefully, until it is crispy. If it is cooked, remove to a plate and to a warm place to rest. If necessary, return the potato to the oven.
Remove the garlic from the pan and set aside. Place the pan on a medium high heat on the stove top and toss in the mushroom. When the mushroom has some colour deglaze the pan with the wine, scrapping up any sediment. Pour in any resting juice from the chicken. When the wine has reduced by half, add the butter (cream if you want), cooked garlic and parsley and check for seasoning, remove from the heat.
Serve the chicken topped with sauce on warmed plates with the potato, steamed greens and beetroot puree.