Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

Name: Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe
Total time: 75 min
Yield: 4
Ingredients: 16 fingerling or yellow new potatoes, scrubbed; 3 large carrots, 2 peeled and cut into 1-inch faux tourné chunks, 1 roughly chopped, divided; Kosher salt; 16 brussels sprouts, split in half; Freshly ground black pepper; 4 tablespoons extra-virgin olive oil, divided; 1 whole chicken (about 4 pounds), cut into 8 serving pieces , backbone reserved; 1 cup dry white wine; 1 whole onion, split in half; 1 stalk celery, roughly chopped; 3 to 4 sprigs fresh sage; 2 bay leaves; 2 cups homemade or store-bought low-sodium chicken stock; 1 medium shallot, thinly sliced; 2 tablespoons minced fresh parsley leaves; 2 tablespoons unsalted butter; 1 tablespoon Dijon mustard; 1 tablespoon juice from 1 lemon; 2 teaspoons fish sauce

Prep Time

Cook Time

Total Time

1h 15m

This pan-roasted chicken with vegetables and Dijon jus recipe features succulent chicken served with fingerling potatoes, carrots, and brussels sprouts. The Dijon jus adds a tangy, flavorful finish to this delicious dish.