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
    647
  • Carbohydrates
    57g
  • Fat
    32g
  • Protein
    35g
  • Sodium
    1403mg
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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
    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. 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
    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. 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
    3

    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
    4

    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
    5

    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!