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Cook
1h 10m
Cook
1h 10m
Ingredients
Method
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Step 1
Adjust oven rack to center position and preheat oven to 450°F.
Step 2
Place potatoes and faux tourné carrots in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl.
16 Fingerling or yellow new potatoes
3 Carrots
Kosher salt
Step 3
Add Brussels sprouts, season with salt and pepper, toss with 2 tablespoons olive oil, and set aside.
16 Brussels sprouts
Freshly ground black pepper
4 tbsp Extra-virgin olive oil
Step 4
Transfer chicken backbone to now-empty saucepan. Add roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside.
1 Chicken
1 Onion
1 stalk Celery
3 to 4 sprigs Fresh sage
2 Bay leaves
Step 5
Season chicken pieces thoroughly with salt and pepper.
Step 6
Heat 1 tablespoon oil in a large cast iron skillet over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer.
Step 7
Transfer browned chicken pieces to a plate and set aside.
Step 8
When all chicken is browned, add white wine to skillet and scrape up any browned bits with a wooden spoon. Transfer white wine to saucepan with chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out skillet with a paper towel.
1 cup Dry white wine
Step 9
Add stock to pot with chicken backbone. Bring to a simmer over high heat, reduce to lowest setting, cover, and let gently bubble while the chicken roasts.
2 cups Homemade or store-bought low sodium chicken stock
Step 10
Add remaining tablespoon oil to skillet and heat over high heat until lightly smoking. Add vegetable mixture. Top with chicken pieces, skin side-up.
Step 11
Transfer to oven. Roast until chicken breast pieces register 150°F and chicken legs register at least 165°F on an instant read thermometer, removing pieces and transferring them to a clean plate as they finish roasting, 20 to 45 minutes total.
Step 12
When all the chicken pieces have finished roasting, add shallots to skillet with the vegetables and toss to combine. Return to oven and continue roasting, flipping vegetables occasionally, until vegetables and shallots are browned all over, about 10 minutes.
1 medium Shallot
Step 13
Remove skillet from oven, add parsley, toss to coat, then place chicken directly on top of vegetables.
2 tbsp Fresh parsley leaves
Step 14
Strain simmering chicken broth mixture into a small saucepan or bowl. Whisk in butter, Dijon mustard, lemon juice, and fish sauce. Season jus to taste with salt and pepper.
2 tbsp Unsalted butter
1 tbsp Dijon mustard
1 tbsp Juice from 1 lemon
2 tsp Fish sauce
Step 15
Serve chicken and vegetables immediately, serving jus at the table.
For
4
M
I
16
Fingerling or yellow new potatoes, scrubbed
3
Carrots, 2 peeled and cut into 1-inch chunks, 1 roughly chopped, divided
Kosher salt
16
Brussels sprouts, split in half
Freshly ground black pepper
4
tbsp
Extra-virgin olive oil, divided
1
Chicken, whole, about 4 pounds, cut into 8 serving pieces, backbone reserved
1
cup
Dry white wine
1
Onion, whole, 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
tbsp
Fresh parsley leaves, minced
2
tbsp
Unsalted butter
1
tbsp
Dijon mustard
1
tbsp
Juice from 1 lemon
2
tsp
Fish sauce
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