Pan-Roasted Chicken With Vegetables And Dijon Jus Recipe

Ingredients For Pan-Roasted Chicken With Vegetables And Dijon Jus Recipe

• 16 Fingerling or yellow new potatoes, scrubbed
• 1 inch 3 large carrots, 2 peeled and cut into faux tourna chunks, 1 roughly chopped, divided
• Kosher salt
• 16 Brussels sprouts, split in 1/2
• Freshly ground black pepper
• 4 tablespoon Extra Virgin Olive Oil, Divided
• 8 piece 1 whole chicken, cut into serving , backbone reserved
• 1 cup Dry white wine
• 1 Whole onion, split in 1/2
• 1 stalk Celery, roughly chopped
• 3 sprig Fresh Sage
• 2 Bay leaves
• 2 cup Homemade or store bought low sodium chicken stock
• 1 Medium Shallot, Thinly Sliced
• 2 tablespoon Minced fresh parsley leaves
• 2 tablespoon Unsalted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon Juice from 1 lemon