Creamy Dijon Dill Chicken Recipe by Joshua Mongeau
Cooking Instructions 30 min 1 Adjust oven racks to top and middle positions Preheat to 450°f 2 Wash and dry produce. Dice potatoes into 1/2 inch pieces. Pick and finely chop fronds from dill 3 Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing half way through, until lightly browned and tender (20-25 min) 4 While potatoes roast. Pat chicken dry with paper towels; season all over with salt and pepper Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side) Turn off heat; transfer to a cutting board and set aside to rest 5 While chicken cooks, trim green beans if necessary; toss in a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in middle rack until tender (10-12 min) 6 Meanwhile, in pan used for chicken combine stock concentrate and 1/4 cup water. Bring to a simmer over medium high heat 1-2 minutes 7 Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat Stir in 1 tbsp butter and any resting juices from chicken. Season with salt and pepper 8 Slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with remaining dill Serve 1 Adjust oven racks to top and middle positions Preheat to 450°f 1 Adjust oven racks to top and middle positions Preheat to 450°f 2 Wash and dry produce. Dice potatoes into 1/2 inch pieces. Pick and finely chop fronds from dill 2 Wash and dry produce. Dice potatoes into 1/2 inch pieces. Pick and finely chop fronds from dill 3 Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing half way through, until lightly browned and tender (20-25 min) 3 Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing half way through, until lightly browned and tender (20-25 min) 4 While potatoes roast. Pat chicken dry with paper towels; season all over with salt and pepper Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side) Turn off heat; transfer to a cutting board and set aside to rest 4 While potatoes roast. Pat chicken dry with paper towels; season all over with salt and pepper Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side) Turn off heat; transfer to a cutting board and set aside to rest 5 While chicken cooks, trim green beans if necessary; toss in a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in middle rack until tender (10-12 min) 5 While chicken cooks, trim green beans if necessary; toss in a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in middle rack until tender (10-12 min) 6 Meanwhile, in pan used for chicken combine stock concentrate and 1/4 cup water. Bring to a simmer over medium high heat 1-2 minutes 6 Meanwhile, in pan used for chicken combine stock concentrate and 1/4 cup water. Bring to a simmer over medium high heat 1-2 minutes 7 Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat Stir in 1 tbsp butter and any resting juices from chicken. Season with salt and pepper 7 Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat Stir in 1 tbsp butter and any resting juices from chicken. Season with salt and pepper 8 Slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with remaining dill Serve 8 Slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. 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