French-roasted chicken and root vegetables with tarragon cream sauce

 

The night before a film shoot in Denver, CO (day job) I made dinner for the crew at our AirBnB. We had rented a super nice camera so we decided to film the recipe! It’s always hard to cook in a stranger’s kitchen, but I did my best. Thanks to the Olivine crew for being such wonderful co-workers, travel buddies, and dinner dates.

 
French chicken, root vegetables, and tarragon cream sauce

GLUTEN FREE / SERVES: 4


Ingredients

Chicken and vegetables

Clarified butter

4 chicken thighs (bone in, skin on, sprinkled with salt on both sides)

2 carrots, cut to the size of half a baby potato

1 parsnip, cut to the size of half a baby potato

1 pound baby potatoes (I happened to have red potatoes on hand so I used those)

Cream sauce
You can wait to prep this while the chicken and vegetables are in the oven.

1/2 shallot, diced

2 garlic cloves, diced

1 teaspoon mustard

1 tablespoon capers

Splash of white wine vinegar

2 tablespoons fresh tarragon, chopped

2 cups heavy cream

Directions

Takes about an hour and twenty minutes.

Preheat oven to 450°F.

For the chicken and vegetables:

In a large oven-safe pan: sear the chicken in clarified butter, about 3 minutes each side at very high heat starting with the skin side down. Chicken shouldn’t be moved until it lifts easily off the pan.

Set chicken aside and toss vegetables in fat, being sure to coat thoroughly so they cook evenly in the oven.

Place chicken on top of the veggies and bake for about 25 minutes at 450 degrees.

For the cream sauce:

Remove chicken and vegetables from the pan, leaving the drippings in the pan.

On medium heat, saute shallots for a few minutes, then garlic until the garlic releases it’s aroma. Stir in mustard, capers, and white wine vinegar, scraping all the bits off the pan.

Add tarragon and heavy cream. Stir with a rubber spatula until the sauce leaves tracks in the pan. Add the vegetables and chicken back on top and serve. Garnish with leftover fresh tarragon.


The best one-pan chicken ever

I learned this recipe at a Sur La Table cooking class, which are a fun, hands-on experience that I highly recommend!

This dish is FANTASTIC and it’s my new go-to dish when I want to wow my guests with comfort food. The combination of crispy chicken, perfectly roasted vegetables, and thick cream sauce make this to die for. 2 cups of heavy cream seems like a lot, but I can assure there can never be enough of this sauce. This dish has the added benefit of being made in one pan, although it does use an additional dish for transferring chicken and vegetables.

Prep the ingredients

It’s always a bit easier to prep everything ahead of time, especially if you’re new to a dish and don’t have the timing down pact. That said, you can wait to prep the shallots, garlic, and tarragon for the cream sauce while the chicken and vegetables roast for 25 minutes.

 

capers

It seems like capers are a love or hate situation. That said, even people who claim they “hate” capers love this dish because the capers come across very mild in the cream sauce.

 

Chop vegetables evenly

Take care to make your veggies the same size and shape so they will be evenly cooked. The French really do take their time to get this right and it makes all the difference!

 

Prep the cream sauce

Dice the shallots, garlic, and fresh tarragon for the cream sauce. Since my mustard happened to be garlic flavored, I decided to skip the garlic this time.

 

Stovetop

In a large oven-safe pan: sear the chicken in clarified butter, about 3 minutes each side at very high heat starting with the skin side down. Chicken shouldn’t be moved until it lifts easily off the pan. The skin should be golden!

Set chicken aside and toss vegetables in fat, being sure to coat thoroughly so they cook evenly in the oven.

Place chicken on top of the veggies and bake for about 25 minutes at 450 degrees.

 

Make the cream sauce

Once the chicken and vegetables are done baking, remove chicken and vegetables from the pan, leaving the drippings in the pan. On medium heat, sauté shallots for a few minutes, then garlic until the garlic releases it’s aroma. Stir in mustard, capers, and white wine vinegar, scraping all the bits off the pan. Add tarragon and heavy cream.

 

When its done

Stir with a rubber spatula until the sauce leaves tracks in the pan. Add the vegetables and chicken back on top and serve. Garnish with leftover fresh tarragon.

 

Bon appetit!