Guess what? The Västerbotten pie was absolutely delicious. My husband and brothers devoured it in a day.
I try to cook a lot of lean proteins, such as chicken and fish. Last night I decided to do a modification of a recipe I had taken from a magazine. This recipe is easy, quick, and bursting with flavor. Here is what I made:
Quick Roast Chicken & Root Vegetables
1 lb turnips, peeled & cut into 1/2 inch chunks
1 lb baby potatoes, quartered
2 Tbsp olive oil
1 tsp dried marjoram (1 Tbsp. if using fresh)
salt & pepper
1/4 cup all-purpose flour
1 cup chicken broth (pref. reduced-sodium)
24 oz chicken (the original recipe calls for 2 bone-in chicken breasts 12 oz/ea, but I prefer boneless and skinless)
1 large shallot, chopped
1 Tbsp Dijon mustard
2 tsp red or white wine vinegar
Preheat oven to 500 degrees F.
Toss turnips, potatoes, 1 Tbsp oil, marjoram, salt, and pepper, together in a bowl.
Spread in an even layer on a large baking sheet. Roast for approximately 10 minutes, depending on oven.
Meanwhile, place flour in a shallow dish. Transfer 2 tsp of the flour to a small bowl and whisk in broth; set aside. Season chicken with salt and pepper. Dredge the chicken in the flour, shaking off excess. Discard any leftover flour.
Heat the remaining 1 Tbsp oil in a large skillet over medium-high heat. Add the chicken and cook until it's a nice golden brown color on the bottom, about 5 minutes. Remove from heat.
After the vegetables have been roasting for 10 minutes, stir them. Grease another baking sheet, and place the chicken, browned side up, on it. Return the vegetables and the chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 15 minutes more.
Return the skillet to medium-high heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan, and bring to a boil. Cook, stirring occasionally, until reduced by half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
Preheat oven to 500 degrees F.
Toss turnips, potatoes, 1 Tbsp oil, marjoram, salt, and pepper, together in a bowl.
Spread in an even layer on a large baking sheet. Roast for approximately 10 minutes, depending on oven.
Meanwhile, place flour in a shallow dish. Transfer 2 tsp of the flour to a small bowl and whisk in broth; set aside. Season chicken with salt and pepper. Dredge the chicken in the flour, shaking off excess. Discard any leftover flour.
Heat the remaining 1 Tbsp oil in a large skillet over medium-high heat. Add the chicken and cook until it's a nice golden brown color on the bottom, about 5 minutes. Remove from heat.
After the vegetables have been roasting for 10 minutes, stir them. Grease another baking sheet, and place the chicken, browned side up, on it. Return the vegetables and the chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 15 minutes more.
Return the skillet to medium-high heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan, and bring to a boil. Cook, stirring occasionally, until reduced by half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
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