Carnegie Hall

• 2 tbsp. canola oil
• 4 bone-in chicken thighs
• 8 fingerling potatoes
• 4 shallots
• 8 Brussels sprouts
• 1 cup ½-inch diced butternut squash
• Pan jus (fat from the pan)
• 2 finely chopped shallots
• ½ cup white wine
• 1 cup chicken stock
• 2 tsp. Dijon mustard
• 1 tbsp. finely chopped parsley
• 1 tbsp. finely sliced chives
• 4 tbsp. butter
• 7 tsp. kosher salt
• 1 tsp. black pepper

Preheat oven to 375° and heat a 12-inch skillet over medium-high heat. Season the chicken thighs with 4 tsp. salt (or to your liking). Add canola oil to the pan, then add the chicken skin-side-down. The pan should sizzle. Add potatoes, squash, and shallots, spreading them around the chicken. Cook for 3–4 minutes.

Add the Brussels sprouts and season the vegetables with 2 tsp. salt. Place the skillet on the middle rack of the oven and cook for 35 minutes. Check the chicken with a meat thermometer for an internal temperature of 165°; continue to cook until 165° is reached.

Remove the chicken and vegetables from the pan, leaving any fat and liquid (pan jus) in the pan. Place the vegetables on a plate, and place the chicken skin-side-up on top of the vegetables.

Set the skillet on a burner over medium heat. Add the shallots and sweat for 2–3 minutes until translucent. Add the white wine to deglaze the pan. Scrape the bottom of the pan with a spoon to remove the fond (brown bits) while the wine is cooking. Once the wine has reduced by half and the alcohol is cooked off, add the chicken stock. Bring it to a simmer and then whisk in the mustard.

Remove the pan from the heat and continue to whisk while adding the butter 1 tablespoon at a time. Finish the sauce by adding the parsley, chives, 1 tsp. salt, and 1 tsp. black pepper. Enjoy!