ROAST CHICKEN WITH ROOT VEGETABLES AND VERJUS BEURRE BLANC
Provided by Jennifer Steinhauer
Categories dinner, sauces and gravies, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the vegetables: Place a medium sauté pan over medium heat, and melt 2 tablespoons butter. Add onions and toss until well coated. Add one teaspoon sugar, salt and pepper to taste and 1/4 cup water. Sauté until liquid has evaporated and onions are tender and golden brown on all sides, about 5 minutes. Transfer onions to a plate.
- Wipe out pan and return to medium heat. Melt remaining butter. Add turnips, remaining sugar, salt and pepper to taste and 1/4 cup water. Toss until liquid has evaporated and turnips are lightly browned and beginning to become tender, about 5 minutes. Add carrots and continue to toss until carrots are lightly browned and turnips are golden brown on all sides, another 2 to 3 minutes. Transfer to plate of onions and set aside.
- For the chicken: Heat oven to 450 degrees. Season chicken breasts on both sides with salt and pepper. Place a large heavy oven-proof sauté pan or skillet over high heat until very hot. Add olive oil. Add chicken skin-side down, reduce heat to medium-high and cook without moving for 3 minutes. Transfer pan to oven and continue to cook, without turning breasts, until internal temperature of meat reaches 160 degrees, 10 to 15 minutes.
- For the verjus beurre blanc: In a small saucepan, combine vinegar, shallots and thyme. Place over high heat and boil until reduced by half. Add sugar, verjus and mushrooms. Reduce heat to low and simmer until liquid has again been reduced by half. Pour through a fine-meshed strainer into a heat-proof bowl; discard solids. Return liquid to saucepan and place over very low heat. Add chicken stock. Whisk in one cup butter, a little at a time, being careful that sauce does not return to a boil. Season with salt and pepper to taste.
- To finish and serve: Place a large sauté pan over medium heat. Add remaining butter and 1/4 cup water. Add vegetables and stir until glazed and thoroughly heated, about 2 minutes. Add grapes and adjust salt and pepper to taste. Arrange vegetables and grapes in centers of 4 warmed dinner plates. Slice each breast into 3 pieces and arrange around vegetables. Spoon verjus sauce around plate.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 33 grams, Carbohydrate 33 grams, Fat 81 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 42 grams, Sodium 1491 milligrams, Sugar 20 grams, TransFat 3 grams
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Efe Okolu
[email protected]This is a great recipe for a weeknight meal.
Zeeshan Rajpout
[email protected]I'm not sure I'll make this dish again, but I'm glad I tried it.
HEY STOB IT
[email protected]This dish was a bit time-consuming to make, but it was worth it.
Basmala Nasser
[email protected]I think I'll try this recipe with chicken thighs next time.
Istakhar G
[email protected]This dish was a bit too rich for my taste.
yassmine meh
[email protected]The chicken was a bit overcooked, but the vegetables were perfect.
Usman Aslam
[email protected]I'm not a big fan of verjus, but I loved the beurre blanc in this dish.
cosy boy
[email protected]This is a great recipe for a special occasion dinner.
Hailey Joy Axiak Demicoli
[email protected]I'll definitely be making this again.
Montavious Jones
[email protected]Delicious!
Manik Islam
[email protected]This dish was amazing! The chicken was so juicy and flavorful, and the vegetables were roasted to perfection. The verjus beurre blanc was a perfect finishing touch.
Stop changing the info shelby Dad
[email protected]The chicken was a bit dry, but the vegetables were delicious. I think I'll try brining the chicken next time.
Jada Byrd
[email protected]This was my first time making roast chicken, and it turned out great! The recipe was easy to follow, and the chicken was cooked to perfection. I'll definitely be making this again.
talking ben
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The chicken is always perfectly cooked, and the vegetables are delicious. I love the addition of the verjus beurre blanc, which gives the dish a sophisticated touch.
Nazer kuniyil
[email protected]This roast chicken with root vegetables and verjus beurre blanc was a hit with my family! The chicken was juicy and flavorful, and the vegetables were perfectly roasted. The verjus beurre blanc added a delicious tangy sauce that brought the dish toge