Chicken, Brussels & Potato Skillet [Poêlée poulet, choux de Bruxelles et patates]
Chicken, Brussels & Potato Skillet is a contrast between shatteringly crispy vegetables and tender chicken in a delicate lemon-butter emulsion.
servings
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
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.