Parisian Bistro Bone-In Chicken with dauphinoise potatoes and Vichy carrots
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Shallot
- 1 oz. Grated Parmesan
- 12 oz. Yukon Potato
- 8 oz. Carrot
- 6 Chive Sprigs
- 2 Bone-in Skin-On Chicken Breasts
- 4 fl. oz. Light Cream
- 1/2 oz. Light Brown Sugar
- ⅓ oz. Butter
- 2 tsp. Chicken Demi-Glace
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Prepare a small casserole dish with cooking spray.
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Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes. Strain potatoes in a colander. Wipe pot clean and reserve. While potatoes cook, peel and mince shallot. Peel, trim, and cut carrot into ¼" pieces on an angle. Mince chives. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan, skin side down, and cook until golden brown, 2-3 minutes per side. Transfer to prepared baking sheet, skin side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-26 minutes. Reserve pan; no need to wipe clean. Remove from oven and rest 5 minutes. While chicken roasts, finish potatoes.
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Add potatoes, cream, shallot (reserving 1 Tbsp. for sauce), half the Parmesan, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl and stir gently. Transfer potatoes to prepared casserole dish. For best results, use 1½-2½ cup capacity dish. You may also use a small oven-safe pan, including a cast iron. Top with remaining Parmesan and bake until cheese browns, 18-20 minutes. While potatoes bake, cook carrots.
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Return pot used to cook potatoes to medium heat. Add ½ cup water, carrot, brown sugar, butter, and a pinch of salt and pepper. Bring to a simmer, cover, and cook until lightly glazed, 5-7 minutes. Remove cover and raise heat to medium-high. Stir often until carrot is tender, 6-8 minutes. Remove from burner.
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Return pan used to sear chicken to medium-high heat and add ⅓ cup water, demi-glace, and remaining shallot. Bring sauce to a gentle simmer. Cook until slightly thickened, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, placing chicken on sauce and garnishing potatoes with chives. Bon appétit!