Parisian Bistro Chicken

Ingredients

• 1 Shallot
• 10 Chives
• 14 oz Carrots
• 5 oz Cooking Cream
• 1 oz Grated Parmesan Cheese
• 2 Boneless Skinless Chicken Breasts
• 1 ½ tsp. Minor’s Demi-Glace
• Base
• 1 oz Butter
• ½ oz Light Brown Sugar
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Casserole Dish (Oven

2. 2

   Cook Within: Slicing rounds from lumpy, asymmetrical potatoes can be difficult. Start by shaving a very thin slice from the bottom of the potato so there’s a flat, stable surface to rest on while you slice. Covering potatoes with a lid will make water come to a boil more Like so many other unapologetically decadent dishes, dauphinoise potatoes are French in origin. They were first served at a dinner given in 1788 for the lieutenant general of Dauphiné in the southeast region

3. 3

   Slice potatoes into ⅛” rounds. Bring a medium pot: with sliced potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 10-12 minutes, or until softened. Peel and mince shallot. Mince chives. Peel, trim, and cut carrots into 2” pieces on an angle. Halve larger pieces of carrot if necessary to create equally-sized pieces.

4. 4

   Heat 1 tsp. olive oil in a medium pan over medi-: um-high heat. Rinse chicken breasts, pat dry, and season with salt and pepper. Add chicken to pan and sear 5 minutes per side, or until well-browned.

5. 5

   Add demi-glace, remaining shallots, and ¾ cup: water. Reduce heat to medium and bring sauce to a gentle simmer. Continue cooking until chicken reaches a minimum internal temperature of 165 degrees, about 3-4 minutes. Remove from heat, add half the butter, and swirl to incorporate. Set aside.

6. 6

   Start the Dauphinoise Potatoes: Strain softened potatoes in colander and return to pot. Add cooking cream, half the shallots, half the chives, half the Parmesan, ¾ tsp. salt, and ¼ tsp. pepper to pot and stir to combine.

7. 7

   Make the Vichy Carrots: Add carrots, brown sugar, remaining butter, a pinch of salt and pepper, and ½ cup water to pot used to cook potatoes. Bring to a simmer and cover. Cook covered 6 minutes. Remove cover, raise heat to medium-high, and cook 6-8 more minutes, stirring frequently, until carrots are tender and glazed.

8. 8

   Transfer potatoes to prepared casserole dish or a: small oven-safe pan. Top with remaining Parmesan and bake 15-18 minutes, or until cheese browns. Rinse pot clean and reserve for carrots.

9. 9

   Plate the Dish: Spoon a serving of dauphinoise potatoes onto a plate and serve Vichy carrots next to them. Lean chicken against potatoes and spoon sauce in front.

10. 10

    Garnish with remaining chives.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts chives are used twice in this recipe. Half of both go into the dauphinoise potatoes. The remainder of the shallots are used in the sauce and the rest of the chives garnish the dish. cheese is used twice in the dauphinoise potatoes. Half is added to the cream and the remainder is sprinkled on top the recipe before you start–we promise it will be time • Place a colander in the sink • Prepare a small casserole dish