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 (cleaned); 3 large carrots (2 peeled and cut into 1-inch chunks resembling tourné shape, 1 roughly chopped, divided); Kosher salt; 16 Brussels sprouts (cut in half); Freshly ground black pepper; 4 tablespoons of extra-virgin olive oil (divided); 1 whole chicken (approximately 4 pounds) (cut into 8 serving pieces, with the backbone set aside); 1 whole onion (cut in half); 1 stalk of celery (roughly chopped); 3 to 4 sprigs of fresh sage; 2 bay leaves; 1 cup of dry white wine; 2 cups of homemade or store-bought low-sodium chicken stock; 1 medium shallot (thinly sliced); 2 tablespoons of minced fresh parsley leaves; 2 tablespoons of unsalted butter; 1 tablespoon of Dijon mustard; 1 tablespoon of lemon juice (juice from 1 lemon); 2 teaspoons of fish sauce

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Pan-Roasted Chicken With Vegetables and Dijon Jus

Are you in the mood for a delicious and hearty meal? Look no further than this pan-roasted chicken with vegetables and Dijon jus recipe. It’s a crowd-pleaser that will leave everyone satisfied and asking for seconds. In this article, we’ll take you through the steps to create this mouthwatering dish that combines tender chicken, flavorful vegetables, and a tangy Dijon jus. Let’s get cooking!

Preparing the Chicken and Vegetables

Before we start cooking, it’s important to properly prepare the chicken and vegetables. Season the chicken with salt and pepper, ensuring each piece is coated evenly. This will enhance the flavor and help the chicken brown beautifully when seared in the pan. Cut the vegetables into bite-sized pieces, making sure they are all similar in size for even cooking.

Searing the Chicken

Now, it’s time to sear the chicken in a hot pan. This step is crucial for achieving that irresistible golden-brown crust. The sizzling sound and aroma will make your mouth water! As the chicken cooks, it releases its natural juices, creating a flavorful base for the vegetables and Dijon jus.

Adding the Vegetables

Once the chicken is seared to perfection, it’s time to add the vegetables to the pan. The combination of colors and textures will make this dish visually appealing. The vegetables will soak up all the delicious flavors from the chicken, creating a savory medley that complements the tender meat.

Creating the Dijon Jus

No pan-roasted chicken is complete without a delectable sauce, and the Dijon jus is the perfect accompaniment. The tangy and creamy flavors of Dijon mustard elevate the dish to a whole new level. Simply whisk together Dijon mustard, chicken broth, and herbs in a separate bowl. Pour this flavorful mixture over the chicken and vegetables, allowing them to simmer together and infuse each other with irresistible taste.

Serving and Enjoying

Now that your pan-roasted chicken with vegetables and Dijon jus is ready, it’s time to plate up and enjoy! The aroma alone will make your guests’ mouths water, and the flavors will keep them coming back for more. Serve this dish with a side of crusty bread or creamy mashed potatoes for a complete and satisfying meal.

Frequently Asked Questions (FAQs)

Q: Can I use different vegetables in this recipe?

A: Absolutely! Feel free to experiment with your favorite vegetables or use whatever is in season. Just make sure to adjust the cooking times accordingly.

Q: Can I substitute Dijon mustard with another type of mustard?

A: While Dijon mustard adds a unique flavor, you can substitute it with other mustard varieties. Keep in mind that the taste may slightly differ.

Q: How long does it take to cook the chicken and vegetables?

A: The cooking time may vary depending on the size of the chicken pieces and the desired level of doneness. As a general guideline, cook the chicken until it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the chicken and vegetables ahead of time and refrigerate them separately. When you’re ready to serve, reheat them in a pan and make the Dijon jus fresh.

Q: Can I freeze leftovers?

A: Absolutely! Allow the leftovers to cool completely before transferring them to freezer-safe containers. They can be stored in the freezer for up to three months. Thaw and reheat before enjoying.

Q: Can I use boneless chicken breasts instead of bone-in chicken?

A: Yes, boneless chicken breasts can be used in this recipe. However, keep in mind that bone-in chicken tends to be more flavorful and juicy.

Q: What herbs work well in the Dijon jus?

A: Fresh herbs like thyme, rosemary, or parsley work wonderfully in the Dijon jus. You can also use dried herbs if fresh ones are not available.

Q: Can I make this dish vegetarian?

A: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. The vegetables and Dijon jus will still create a flavorful and satisfying dish.

Q: Can I add additional spices to the chicken and vegetables?

A: Absolutely! Feel free to experiment with different spices and herbs to suit your taste preferences. Just remember to balance the flavors and not overpower the dish.

Conclusion

This pan-roasted chicken with vegetables and Dijon jus recipe is a delicious and satisfying meal that will impress your family and friends. With its combination of tender chicken, flavorful vegetables, and tangy Dijon jus, it’s a dish that will leave everyone asking for seconds. So, why wait? Get cooking and enjoy this mouthwatering creation!

Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

Total1 hr 15 min

Servings4

16 fingerling or yellow new potatoes (, cleaned)
3 large carrots (, 2 peeled and cut into 1-inch chunks resembling tourné shape, 1 roughly chopped, divided)
Kosher salt
16 Brussels sprouts (, cut in half)
Freshly ground black pepper
4 tablespoons of extra-virgin olive oil (, divided)
1 whole chicken (approximately 4 pounds) (, cut into 8 serving pieces, with the backbone set aside)
1 whole onion (, cut in half)
1 stalk of celery (, roughly chopped)
3 to 4 sprigs of fresh sage
2 bay leaves
1 cup of dry white wine
2 cups of homemade or store-bought low-sodium chicken stock
1 medium shallot (, thinly sliced)
2 tablespoons of minced fresh parsley leaves
2 tablespoons of unsalted butter
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice (juice from 1 lemon)
2 teaspoons of fish sauce

Adjust the oven rack to the center position and preheat the oven to 450°F (230°C).
In a medium saucepan, place the potatoes and faux tourné carrots. Cover them with cold salted water and bring to a boil. Simmer until they are just tender, which should take about 10 minutes. Drain the vegetables and transfer them to a large bowl.
Add Brussels sprouts to the bowl with the potatoes and carrots. Season with salt and pepper, then toss with 2 tablespoons of olive oil. Set aside.
Transfer the chicken backbone to the now-empty saucepan. Add the roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside. Season the chicken pieces thoroughly with salt and pepper.
Heat 1 tablespoon of oil in a large cast iron skillet over high heat until it is lightly smoking. Add the chicken pieces, skin side-down, and cook them without moving them too much until the chicken skin is rendered and deep golden brown. This should take around 8 to 12 minutes. Reduce the heat if the skillet is smoking excessively. Flip the chicken pieces and lightly brown the second side for about 3 minutes. Transfer the browned chicken pieces to a plate and set aside.
Once all the chicken is browned, add white wine to the skillet and scrape up any browned bits with a wooden spoon. Transfer the white wine to the saucepan with the chicken backbone. Pour

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