Parisian Bistro Bone-In Chicken

with dauphinoise potatoes and Vichy carrots

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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.

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

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

  • Step 1 - Prepare the Ingredients

    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. Set aside. Wipe pot clean and reserve. While potatoes cook, peel and mince shallot. Peel, trim, and cut carrot on an angle into ¼" pieces. Mince chives. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Chicken

    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. 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. Rest cooked chicken at least 5 minutes. Reserve pan; no need to wipe clean. While chicken roasts, finish potatoes.

  • Step 3 - Finish the Dauphinoise Potatoes

    Finish the Dauphinoise Potatoes

    To pot used to cook potatoes, add potatoes, cream, shallot (reserving 1 Tbsp. for sauce), half the Parmesan (reserve remaining for topping), ½ tsp. salt, and ¼ tsp. pepper. Stir gently until combined. Transfer potatoes to prepared casserole dish. For best results, use 1½-2½ 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.

  • Step 4 - Make the Vichy Carrots

    Make the Vichy Carrots

    Return pot used to make potatoes to medium heat. Add ½ 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.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to sear chicken to medium-high heat and add ⅓ cup water, demi-glace, and remaining shallot. Bring to a gentle simmer. Cook 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!