Pan Sauteed Butter Chicken And Potatoes
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Canola Oil3 tbsps
Unsalted Butter (divided)2 cloves
Garlic (peeled and minced)2 sprigs
Thyme (fresh)1 small
Carrot (peeled and diced)1 small
White Onion (peeled and minced)1 small
Shallot (peeled and minced)1 cup
Chicken StockDirections:
1
Chicken: Preheat the oven to 375 degrees F
2
Season the chicken thighs with salt and pepper, to taste
3
In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine
4
Add garlic and thyme and cook until the butter is slightly browned
5
Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden
6
While the skin is crisping up, spoon the hot butter/oil over the thighs
7
Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over
8
Continue cooking for another 5 minutes to sear the meat
9
Put in the oven and roast for approximately 10 to 15 minutes
10
Depending on how large the thighs are, check for doneness
11
Potatoes: Have an ice bath ready before beginning
12
Bring a medium stockpot of salted water to boil over medium heat
13
Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last
14
Cook each batch until tender, but still with a little bite
15
After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath
16
Once they are cold to the touch, drain and set aside
17
Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter
18
Once the butter is melted and hot, add the potatoes and carrots and saute until heated through
19
Season with salt and pepper, to taste
20
For the Herbed Jus: In a medium saucepan over medium heat, add the oil and 1 tablespoon butter
21
When the butter has melted, add the onions, garlic and shallots
22
Cook slowly to soften and bring out the flavors
23
Do not burn the garlic
24
Reduce the heat to low if the mixture starts to brown
25
Stir in the Sauvignon Blanc and allow it to reduce by half
26
Add the chicken stock and continue cooking at a simmer to reduce again by half
27
Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out
28
(If you want to make the jus into a thicker sauce, you can add some heavy cream
29
) Adjust the seasoning with salt and pepper, to taste
30
When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color
31
Assembly: Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges
32
Arrange 1 chicken thigh on top of the vegetables, skin side up
33
Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives