Pan Roasted Chicken with Winter Vegetables and Rosemary Sauce

Cape Cod Executive Chef Jeremiah Reardon has worked on Cape Cod for many years. Chef Reardon is a graduate of the French Culinary Institute. Besides his work on the Cape, he has also worked at Wolfgang Puck’s Postrio in San Francisco and Lespinasse in Manhattan. Here is Executive Chef Reardon’s recipe for Pan Roasted Chicken with Winter Vegetables and Rosemary Sauce.

Pan Roasted Chicken with Winter Vegetables and Rosemary Sauce
Serves 4

2 Tablespoons canola oil
4 skin on, bone-in Chicken Breasts
3 leeks, white and light green parts only, julienned
2 lbs. small red bliss potatoes, halved
1 carrot, julienned
1 bulb fennel, julienned
1 Spanish onion, halved and sliced thin
1 lb. sliced button mushrooms
1/3 cup dry white wine
4 cups low sodium chicken stock (preferably homemade)
4 sprigs rosemary plus additional for garnish
4 slices thick cut bacon
2 Tablespoons chopped garlic

Heat your oven to 400 degrees.
Heat a large oven-proof sauté pan over medium heat.
Add 2 Tbl. canola oil and heat.
Salt & pepper chicken breasts and add to pan.  Sear until golden brown.
Flip chicken and add to pan the cut potatoes, leeks, mushrooms, fennel, carrot and onion.
Season vegetables with salt & pepper to taste. Saute about 5 minutes.  Add garlic and sauté 1 minute more.
Add wine and deglaze the pan, scraping the brown bits from the bottom of the pan.
Add the rosemary sprigs and chicken stock.
Place the pan in the oven for about 30 minutes.
Place the bacon on a small sheet pan in the oven and roast until crisp, about 15-20 min.
When the chicken is done, divide the vegetables among 4 plates, top with a chicken breast and some of the sauce and put a slice of bacon on top with a rosemary sprig if desired.

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