It's actually, true, though. This dish was one of those mid-week I'm too exhausted to cook anything proper but I want something comforting and fulfilling dishes.
It's rustic and hearty and finished with a velvety, sexy beurre blanc sauce. Thankfully, it's quick, simple and tasty and makes for superb leftovers. What more could you ask for?
2 skin-on quarter thighs
1 tbsp dried thyme + 1 pinch
1 tbsp dried sage
1 tbsp olive oil + a bit more if necessary
salt & white pepper
For the vegetable medley:
3 or 4 good-sized, good quality potatoes, cubed
2 or 3 large carrots, cubed
1 onion, diced (see tutorial)
1 tbsp butter
For the beurre blanc:
1 small shallot, diced
4 tbsp dry white wine
8 tbsp cold unsalted butter, cubed
few drops lemon juice
alright, let's cook:
For the vegetable medley, prepare the vegetables as stated and place in a heavy-bottomed casserole dish.
For the roasted quarter thighs, heat a stainless steel pan and add the olive oil. Once the oil is heated, rub a little salt and a pinch of thyme onto the skin, pan fry the quarter thighs skin-side down for about 3 minutes or until the skin is golden brown. Pan fry the opposite side for a further 3 minutes and place on top of the vegetables skin side up.
Sprinkle the entire dish with the remaining thyme, sage, salt and pepper. Douse the dish with a bit more olive oil if it looks like it needs it. Roast on 200C/400F for 20 minutes or so until the chicken is cooked through and the vegetables are soft.
For the beurre blanc, place the shallot into the pan along with any bits and juices left over from cooking. Add the wine and simmer, allowing the liquid to reduce by two-thirds. Once the wine has reduced, decrease the heat to the lowest setting and whisk in the butter, one cube at a time. This forms the emulsion. After all of the butter has bee dissolved, season with salt and a few drops lemon juice.