Roast Chicken & Root Veggies W/ Shallot Sauce Recipe

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Roast chicken & root veggies w/ shallot sauce

sherry monfils

By
@smonfils

My dad taught me how to make this awesome chicken. The shallot sauce really enhances the taste of the chicken and root veggies. Great for a Sunday dinner for two!


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Comments:

Serves:

2

Prep:

20 Min

Cook:

50 Min

Ingredients

1 lb
turnips, peeled, cut into 1/2" chunks
1 lb
baby potatoes, quartered
2 Tbsp
olive oil
1 tsp
dried marjoram
3/4 tsp
salt
1/4 tsp
pepper
1/4 c
all purpose flour
1 c
chicken broth
2
bone-in chicken breasts, cut in 1/2 crosswise
1 large
shallot, chopped
1 Tbsp
dijon mustard
2 tsp
red wine vinegar

Directions Step-By-Step

1
Heat oven to 500. Toss in bowl, turnips, potatoes, 1 tbsp oil, marjoram, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly on lg baking sheet. Roast 15 mins.
2
Place flour in shallow bowl, take 2 tsp of flour and put in a small bowl, whisk into the small bowl, the chicken broth. set aside. Season chicken w/ remaining salt and pepper. Dredge in flour. Heat 1 tbsp oil in lg skillet over medium heat. Brown chicken on all sides. Remove from heat. Take veggies out of oven and stir.
3
Place chicken in each corner of baking sheet. Roast 30 mins. or until juices run clear. Place a skillet over medium heat. Add shallots, cook 1 mins, stirring. Whisk reserved broth/flour mix into pan. Bring to a boil. Cook, stirring until reduced by 1/2. Stir in mustard and vinegar. Serve sauce w/ chicken and veggies. Or spoon sauce over chicken right before serving.

About this Recipe

Course/Dish: Chicken, Vegetables, Roasts
Regional Style: French