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Chicken, Brussels & Potato Skillet [Poêlée poulet, choux de Bruxelles et patates]
Print Recipe
Chicken, Brussels & Potato Skillet is a contrast between shatteringly crispy vegetables and tender chicken in a delicate lemon-butter emulsion.
Dedicated to my parents
Svetlana and Oleg ❤️
Equipments
Ingredients
The Roasted Vegetables
- 450 g Brussels sprouts ends trimmed and halved
- 680 g small mixed potatoes quartered
- 45 ml olive oil
- 15 ml balsamic vinegar for deeper browning
- 1 tsp. salt to taste
- ½ tsp. freshly ground black pepper to taste
The Chicken & Pan Sauce
- 680 g chicken breasts sliced into 1-inch strips
- 1 tsp smoked paprika
- 6 garlic cloves minced
- 90 ml dry white wine (Sauvignon Blanc or Pinot Grigio) for deglazing
- 85 g unsalted butter cold and cubed
- 1 lemon zest
- 1 lemon juice
- ½ tsp. Italian seasoning
- ¼ tsp. crushed red pepper
- 1 tsp. salt to taste
- ½ tsp. freshly ground black pepper to taste
The Garnish
- fresh parsley to taste
servings
Cook Mode
To prevent your phone from sleeping (screen turning off)
Instructions
The Preparation
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Clean your 450 g Brussels sprouts and trim the ends and cut them in halves. Make sure to remove the outer layer if you see impurities. Make sure they are dry.
- Clean your 680 g small mixed potatoes and quarter them. Make sure to remove parts of the layer if you see big impurities. Make sure they are dry.
The Roast
- In a large mixing bowl, toss the halved 450 g Brussels sprouts and 680 g small mixed potatoes with 45 ml olive oil, 15 ml balsamic vinegar, 1 tsp. salt (to taste) and ½ tsp. freshly ground black pepper (to taste).
- Arrange cut-side down on the large baking sheet with parchment paper for maximum char. Roast for 22–25 minutes until crispy.Denis’s Tip: Always place your sprouts and potatoes with the flat, cut side touching the parchment paper. This creates a hard char that stands up to the lemon butter.
The Sear
- Slice the 680 g chicken breasts into 1-inch strips, cutting against the grain for surgical tenderness.
- Pat the 680 g chicken breasts strips bone-dry with paper towels. Season evenly with 1 tsp smoked paprika, 1 tsp. salt (to taste), and ½ tsp. freshly ground black pepper (to taste).
- Heat a cast-iron skillet over medium-high. Sear chicken in oil in batches for 3 minutes per side. Do not force the flip, wait for the Maillard release. Set aside on a paper towel.
The Sauce
- Lower heat. Sauté 6 garlic cloves for 30 seconds. Pour in 90 ml dry white wine (Sauvignon Blanc or Pinot Grigio) to deglaze, scraping the pan. Reduce liquid by half.
- Turn off the heat. Add in 85 g unsalted butter in a few batches. Stir in 1 lemon juice and 1 lemon zest. Season with ½ tsp. Italian seasoning and ¼ tsp. crushed red pepper.Denis’s Tip: This prevents the dried herbs from burning in the high-heat skillet and allows their oils to bloom perfectly in the warm butter.
The Serving
- Plate crispy vegetables first. Place chicken next to them and pour the warm emulsion strictly over the meat only. Garnish with fresh parsley.
- Enjoy your Chicken, Brussels & Potato Skillet [Poêlée poulet, choux de Bruxelles et patates] while it's warm.
Nutrition
Serving: 1 servings | Calories: 545 kcal (27%) | Carbohydrates: 15 g (5%) | Protein: 39 g (78%) | Fat: 40 g (62%) | Sodium: 310 mg (13%) | Fiber: 6 g (25%) | Sugar: 4 g (4%)
One Response
This recipe is like an original, I combined a lot of my knowledge in it. If you look at the template recipe, you will see mine differs drastically. The next step would be to replace the Italian spice mix for fresh herbs, but that’s for another time!
As for this recipe, it came out great! People loved it and you can prepare large batches for food preparations if needed!
It looks like a $28 plate at a French bistro in Montreal.