Chicken with tatties and the most epic Chocolate Chip Cookies

So for dinner last night I made another dish that I make a lot. Well I have made the sauce a lot but usually have used it for flank steak. Tonight I decided to try it with chicken! It is a red wine sauce with balsamic vinaigrette and mushrooms and red onions. On the side I made baked rosemary potatoes.
Sorry for the shoddy picture... I only had my cell phone available to snap a quick pick... but trust me this dish is DELICIOUS! On to the recipe!

I started by cutting 5 boneless and skinless chicken breasts into long skinny pieces. I seared them in a pan with some vegetable oil and added some garlic, half a chopped red onion and 1 cup of sliced mushrooms. When the chicken looks about done (I slice into a piece to make sure it is getting cooked all the way through) and browned on both sides add 1 cup of balsamic vinaigrette and 1 cup red wine. I like to use Cabernet Sauvignon but whatever works for you. I also add about a tablespoon of brown sugar to add some sweetness. Let that all simmer together occasionally flipping the chicken pieces so all those delicious juices get absorbed evenly.

While the chicken was simmering, I took 5 yukon gold potatoes - my personal favorite - and cut them in quarters and boiled them in water with about 2 tablespoons of kosher salt for 20 minutes. When they got tender I put them on a baking sheet coated with olive oil. I brushed some olive oil onto the potatoes and added liberal amounts of kosher salt, pepper and rosemary. I baked them at 375 degrees for about 25 minutes - or until crispy. The sauce for the chicken also tastes delicious on the potatoes.

Then I baked some chocolate chip cookies. I recently saw an episode of Throwdown with Bobby Flay ( Bobby Flay is my boo) where he went head to head with two women who made the most epic cookies I have ever seen and immediately I wanted to try and make them. I have made chocolate chip cookies countless times but not like these! I used the classic recipe you can find here.
The dough! This was also the first time I got to use my beautiful new mixer. The only thing I did differently with the recipe is instead of 1 cup semi-sweet chips I did half semi-sweet and half milk chocolate chips.... and added a little more than a cup... And when it came to spooning it onto baking trays I spooned huge dollops of dough. I used one of our large serving spoons for size and fit 6 dollops on a tray. I tried to keep their shape as round as possible. I baked them for 17 minutes at 350 degrees and this is what I got!
Again sorry for the shoddy picture quality! I will never rely on cell phone cameras again! But they came out perfect. Crispy on the outside soft on the inside.