Mary's Organic Chicken Recipe
baby turnips, sugar snap peas, nantes carrots, baby fennel, fingerling potatoes, pearl onions, shallots, fines herbs sauce
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Ingredients
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Vegetables & Aromatics
Chicken & Seasoning
Fines Herbs Sauce
Method
Vegetables & Aromatics
- 1
Prep vegetables
Trim baby turnips leaving a bit of stem and root removed; halve any that are large. Trim carrot tops and peel if needed; cut on a bias into 2–3 pieces each. Trim and core the baby fennel, saving fronds for garnish; quarter larger bulbs. Scrub fingerling potatoes but leave skins on; halve lengthwise. Remove outer skins from pearl onions and trim root ends. Shell and trim sugar snap peas if needed. Thinly slice 3 shallots into rounds; reserve 1 shallot minced for the sauce.
- 2
Chicken & Roasting
- 3
Season chicken
Pat chicken thighs dry with paper towels. Season both sides evenly with kosher salt (about 2 tsp total) and 1 tsp black pepper. Let rest at room temperature while you finish vegetables, about 10 minutes.
- 4
Sear chicken
Preheat oven to 400°F (200°C). In a large ovenproof skillet or roasting pan, heat 2 tbs olive oil over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 5–7 minutes until skin is deep golden-brown and crisp. Flip chicken and sear the flesh side 2 minutes. Transfer seared chicken to a plate.
- 5
Sauté vegetables
In the same skillet add 1 tbs olive oil and 1 tbs butter. Add sliced shallots and cook 1–2 minutes until translucent. Add par-cooked fingerlings, pearl onions, baby turnips, carrots, and fennel. Toss and sauté 4–5 minutes until vegetables begin to brown at edges. Season vegetables with a pinch of salt and pepper.
- 6
Roast together
Nestle the seared chicken thighs skin-side up among the vegetables in a single layer. Roast in the preheated oven for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and vegetables are tender. In the last 3 minutes of roasting, scatter sugar snap peas over the top to brighten and quickly steam.
- 7
Fines Herbs Sauce
- 8
Deglaze and reduce
Place the roasting pan with accumulated juices over medium heat on the stovetop (if using a nonstick pan, transfer juices to a saucepan). Add the minced shallot and cook 30 seconds. Pour in 1 cup dry white wine and scrape up browned bits from the pan with a wooden spoon. Bring to a simmer and reduce by about half, 3–5 minutes.
- 9
Add stock and finish
Add 1 cup chicken stock and simmer until sauce thickens slightly, about 4–6 minutes. Stir in fresh lemon juice. Reduce heat to low and whisk in cold cubed butter, a piece at a time, to emulsify the sauce into a glossy finish. Stir in chopped chives, parsley, tarragon and chervil. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed.
- 10
Strain (optional) and serve
If you prefer a smooth sauce, strain through a fine-mesh sieve into a small saucepan or bowl, pressing on solids and returning sauce to pan to keep warm. Spoon the warm fines herbs sauce over chicken and vegetables or serve on the side. Garnish with reserved fennel fronds.