Dinner

Poulet Rôti aux Herbes with Jus de Carcasse, Root Vegetable Purées & Crispy Shallot Confit

Name: Poulet Rôti aux Herbes with Jus de Carcasse, Root Vegetable Purées & Crispy Shallot Confit
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: For chicken: 2 chicken thighs (bone-in, skin-on), 200g each; 40g unsalted butter, room temperature; 8g fresh thyme leaves; 4g fresh tarragon leaves, minced; 2g Herbes de Provence; ½ garlic clove, minced to paste; Fleur de sel and cracked pepper; For jus: reserved chicken carcass (or 100g chicken bones); ½ small carrot, rough-chopped; ½ small onion, halved; 2 thyme sprigs; 1 bay leaf; 1 garlic clove, crushed; 60ml dry Madeira wine; 200ml chicken or light veal stock, warm; 5g tomato paste; 10ml cold unsalted butter, for monter au beurre; For root vegetable purées: 200g celery root, peeled & diced; 150g parsnip, peeled & diced; 100g carrot, peeled & diced; 120ml whole milk, warmed; 15g unsalted butter per purée; Nutmeg, white pepper, fleur de sel; For shallot confit: 120g shallots, peeled & halved lengthwise; 80ml neutral oil; 2 thyme sprigs; 1 bay leaf; Fleur de sel

Butter-basted chicken thighs roasted until skin crackles and meat falls from bone, resting in a deep golden jus made from roasted carcass and Madeira. Accompanied by a trio of root purées (celery, parsnip, carrot) and scattered with burnished, crispy shallot confit.

751calper serving 7gprotein 30gcarbs 67gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this