Ingredients: |
Ingredients: 1 pound turnips, peeled and cut into ½ inch chunks
1 pound baby potatoes, quartered
2 tablespoons olive oil
1 tablespoon chopped fresh marjoram
¾ teaspoon salt
½ teaspoon pepper
¼ cup all-purpose flour
1 cup chicken broth
4 bone-in chicken breast halves
1 large shallot, chopped
1 tablespoon Dijon mustard
2 teaspoons red or white wine vinegar
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Directions: |
Directions:Preheat oven to 500ºF. Toss turnips, potatoes, 1 tablespoon oil, marjoram, ½ teaspoon salt and ¼ teaspoon pepper together in medium bowl. Spread in an even layer on large baking sheet. Roast for 15 minutes. Place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining salt and pepper. Dredge the chicken in the flour. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken meat side down and cook until well browned, about 5 minutes. Remove from heat. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, meat side up, in each corner of the baking sheet. Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 more minutes. Using the skillet, add shallot and cook until fragrant about 1 minute. Whisk the reserved broth mixture and add to the pan and bring to a boil. Cook, stirring occasionally, until reduced about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce. |
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