Okay. Everyone needs to stop what theyre doing and make The Food Labs Pan-Roasted Chicken with Vegetables and Dijon Jus for Sunday supper tonight. Shopping list: 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
Posted on: Sun, 02 Nov 2014 19:05:00 +0000