roast chicken & root veggies w/ shallot sauce
(1 RATING)
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!
No Image
prep time
20 Min
cook time
50 Min
method
---
yield
2 serving(s)
Ingredients
- 1 pound turnips, peeled, cut into 1/2" chunks
- 1 pound baby potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon dried marjoram
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 1 cup chicken broth
- 2 - bone-in chicken breasts, cut in 1/2 crosswise
- 1 large shallot, chopped
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
How To Make roast chicken & root veggies w/ shallot sauce
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Step 1Heat 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.
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Step 2Place 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.
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Step 3Place 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.
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