Seared Chicken Thighs & Roasted Vegetables

with Sauce Grenobloise

Time

45 min
Servings

2
Nutrition

Est. 730 calories

This dish is bursting with the bright flavors of southern France thanks to sauce Grenobloise, a classic sauce named for the city of Grenoble. It starts with a base of brown butter—or butter that has been cooked to develop a deep, nutty flavor—to which capers, lemon juice, and parsley are added. The result is a deliciously rich, briny, tangy topping for our crispy-skinned chicken. To complete the meal, we’re roasting cauliflower (yours may be a white, green, orange, or purple variety) and potatoes with shallot and garlic, which turn pleasantly sweet in the oven.

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fresh

ingredients

2 Boneless, Skin-On Chicken Thighs
2 cloves Garlic
1 head Cauliflower
1 Lemon
1 bunch Parsley
2 Tbsps Butter
1 Shallot
1 Tbsp Capers
10 oz Yukon Gold Potatoes

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instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; halve each clove lengthwise, then crosswise. Cut out and discard the cauliflower core; cut the head into small florets. Small dice the potatoes. Peel the shallot and quarter lengthwise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Roast the vegetables:

Place the garlic, cauliflower, potatoes and shallot on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.

4 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 6 to 8 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 3 to 4 minutes, loosely covering the pan with foil, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

5 Make the sauce:

While the vegetables continue to roast, add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers and the juice of all 4 lemon wedges. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the parsley; season with salt and pepper to taste.

6 Plate your dish:

Divide the roasted vegetables between 2 dishes. Top with the cooked chicken. Garnish the chicken with the sauce. Enjoy!

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