French bistro chicken with crispy smashed potatoes and Dijon pan sauce
Directions
- 1Season the chicken with salt, pat the skin completely dry.
- 2Place the chicken skin-side down in a cold pan over medium heat and cook until golden and crisp.
- 3Flip the chicken, then transfer to an oven and roast.
- 4Boil the potatoes in salted water until tender.
- 5Smash the potatoes, brush with olive oil, season with salt and pepper, and roast until golden.
- 6In the chicken pan, cook the onion and garlic.
- 7Deglaze with wine, add chicken stock and mustard, and simmer until reduced.
- 8Whisk in the cold butter, then finish with lemon juice and chopped parsley.
Ingredients
- 700 g bone-in, skin-on chicken thigh or leg quarter
- 7 g salt
- black pepper (optional)
- 800 g small or medium potato
- 20-25 ml olive oil
- 60 g onion or shallot, finely chopped
- 2 garlic clove, finely chopped
- 120 ml dry white wine
- 180 ml chicken stock
- 1 tbsp dijon mustard
- 35-40 g cold butter, cubed
- 1/2 whole lemon juice (optional)
- fresh parsley (optional)
