Meal Kit

Parisian Bistro Bone-In Chicken

with dauphinoise potatoes and Vichy carrots

Prep & Cook Time: 45-55 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The aromas from your kitchen let you know something special is coming when you pull these dauphinoise potatoes from your oven. Here's a hint: thinly sliced potatoes, cooked in cream redolent of shallot and fresh chives, with a golden-brown crust of Parmesan cheese. They make a very strong case for being this dish's main attraction, but they're competing with carrots glazed in brown sugar, and a juicy chicken breast with shallot gravy. Tough call, but there's no debating that you're the winner. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 12 oz. Yukon Potato
  • 8 oz. Carrot
  • Info
    4 oz. Light Cream
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan
  • ½ oz. Light Brown Sugar
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes.

    Drain potatoes in a colander. Return to pot, cover, and set aside.

    While potatoes cook, peel and mince shallot.

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Mince chives.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    If using boneless skinless chicken breasts, bone-in pork chop, or salmon, follow same instructions, seasoning salmon on flesh side only.

  2. 2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan, skin side down, and cook until golden brown, 2-3 minutes per side.

    If using boneless skinless chicken breasts or bone-in pork chop, follow same instructions. If using salmon, follow same instructions, searing only on flesh side, 2-4 minutes.

    Transfer to prepared baking sheet, skin side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes.

    If using boneless skinless chicken breasts, roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. If using bone-in pork chop, roast until chops reach a minimum internal temperature of 145 degrees, 6-9 minutes. If using salmon, roast until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Wipe pan clean if using salmon. Tent chicken, pork, or salmon with foil.

    Rest cooked chicken at least 5 minutes.

    Reserve pan; no need to wipe clean.

    While chicken roasts, finish potatoes.

  3. 3

    Finish the Dauphinoise Potatoes

    Add cream, shallot (reserve 1 Tbsp. for sauce), half the Parmesan (reserve remaining for topping), 1/2 tsp. salt, and 1/4 tsp. pepper to pot with potatoes. Gently stir to combine.

    Transfer potatoes to prepared casserole dish. For best results, use 11/2-21/2 cup capacity dish. You may also use a small oven-safe pan, including a cast iron.

    Top with remaining Parmesan and bake until cheese browns, 18-20 minutes.

    Wipe pot clean and reserve.

    While potatoes bake, cook carrots.

  4. 4

    Make the Vichy Carrots

    Return pot used to make potatoes to medium heat. Add 1/2 cup water, carrot, brown sugar, butter, and a pinch of salt and pepper to hot pot. Bring to a simmer, cover, and cook until lightly glazed, 5-7 minutes.

    Remove cover and raise heat to medium-high. Stir often until carrot is tender, 6-8 minutes.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat and add 1/3 cup water, demi-glace, and remaining shallot. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, placing chicken on sauce and garnishing potatoes and carrots with chives. Bon appétit!

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