ROAST CHICKEN WITH VEGETABLES AND CRÈME FRÂICHE

Inspired by Tarragon Chicken

Ingredients:

1 T olive oil

1 T butter

1 lb boneless, skinless chicken thighs cut in bite-sized pieces

2 yukon gold potatoes, quartered lengthwise and cut into 1/8" thick slices

1 shallot, minced

3 garlic cloves, thinly sliced

1/3 c chicken stock

1 T sherry or champagne vinegar

2 T cognac (or marsala)

1 t Dijon mustard

1/3 C crème fraiche*

Salt & pepper to taste

1 leek, halved lengthwise, cleaned and cut into 1/4" half-moons

10-12 marinated artichoke heart quarters, drained

1/4 c minced Italian parsley

Methodology:

Preheat oven to 350 F, 180 C

Heat the oil in a sauce pan and quickly cook the chicken pieces over medium heat, until no raw meat is showing. Add the potato slices and toss.

Remove from heat and pour into a buttered 8"x8" baking dish.

Add butter to pan and cook shallot over medium heat until it softens and begins to take on color.  Add leeks and cook for one minute, stirring to break up.  Add garlic and cook, stirring, until the smallest pieces begin to turn golden.  

Add chicken stock, vinegar, and Cognac, scraping up any caramelized bits.  Add mustard, crème frâiche, salt & pepper, stir to combine.  Add artichoke hearts and half of parsley.  Pour over chicken in baking dish and bake, uncovered, for 30 minutes. Remove from oven, sprinkle on reserved parsley. 

Serve with potatoes or buttered egg noodles.

________

*Crème frâiche recipe: 

1 c heavy cream

1 T real buttermilk or greek yoghurt

Place both ingredients in a mason jar, close tightly, shake lid, and leave on the counter overnight.  Shake before going to bed.  In the morning, you'll have crème frâiche!