Rôti de volaille/Roast chicken/鶏のロティ

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Heat olive oil and butter in a large skillet over medium heat until melted.

Add chicken thighs skin-side down and cook until golden brown, about 5-7 minutes.

Flip chicken and cook for another 5-7 minutes until browned.

Remove chicken from skillet and set aside.

Add shallots and garlic to the skillet; sauté until fragrant, about 2 minutes.

Add mushrooms and cook until softened, about 4-5 minutes.

Pour in white wine and scrape the bottom of the skillet to deglaze, cooking until reduced by half, about 3-4 minutes.

Stir in chicken broth, thyme, and bay leaves; return chicken to the skillet.

Cover and simmer on low heat for 25-30 minutes until chicken is cooked through.

Remove chicken and stir in cream and mustard; simmer for 2-3 minutes until slightly thickened.

Return chicken to the skillet, coating with sauce; adjust seasoning with salt and pepper.

Garnish with fresh parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens