Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes

INGREDIENTS

• 4 boneless chicken breast halves, skin on
• 1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
• 1 shallot, minced
• 1/4 cup finely minced fresh chives
• 2 teaspoons canola oil
• Coarse salt and freshly ground white pepper to taste
• 2 tablespoons Cognac
• 1/4 cup dry white wine
• 2 cloves garlic, peeled and minced
• 2 sprigs fresh thyme, leaves picked and chopped
• 2 tablespoons unsalted butter
• 1 1/4 pounds small Red Bliss Potatoes, well scrubbed
• 1 sprig rosemary, about 6 inches long, coarsely chopped
• Coarse salt and freshly ground black pepper
• 2 cups chicken stock
• 2 heads garlic, separated into unpeeled cloves
• 1 1/2 cups white chicken stock
• 1/4 cup unsalted butter
• 1/4 cup olive oil