Chef Special Recipe

Season and Sear

Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down (or first side if skinless) and cook without moving for 5–6 minutes until deeply browned. Flip and cook 4–5 minutes more until the internal temperature reaches 160°F (71°C). Remove chicken to a plate and tent loosely with foil to rest while you finish the sauce and vegetables.

Parcook Potatoes and Carrots

Place the baby potatoes and carrot pieces in a medium pot, cover with cold salted water, bring to a boil, then simmer 8–10 minutes until just tender when pierced. Drain and set aside.

Sauté Vegetables

In a separate large sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the sliced shallot and sauté 1–2 minutes until translucent. Add the par-cooked potatoes and carrots and cook, turning occasionally, until they begin to brown, about 6–8 minutes. Add the broccolini/broccoli and cook 3–4 minutes until bright and tender-crisp. Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Keep warm alongside the rested chicken.

Build the Pan Sauce

Using the skillet that held the chicken (leave any browned bits), reduce heat to medium. Add the minced garlic and sauté 30 seconds until fragrant. Pour in 1/4 cup dry white wine (or chicken stock) and scrape the browned bits with a wooden spoon. Let the liquid reduce by roughly half, about 2–3 minutes.

Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard. Bring to a gentle simmer and cook 1–2 minutes until the sauce thickens slightly. Add 1 tsp lemon juice and the 1 tbsp chopped parsley. Turn off the heat and whisk in 1 tbsp cold butter a piece at a time to finish the sauce to a glossy texture. If desired, add 1/4 tsp chili flakes for heat. Taste and adjust seasoning with salt and pepper as needed. If the sauce becomes too thick, whisk in a tablespoon of water or stock to reach the desired consistency.

Slice the rested chicken thighs (if preferred) and arrange on plates with the vegetable medley. Spoon the sauce over the chicken and vegetables, garnish with additional chopped parsley, and serve immediately.