INGREDIENTS
1
Chicken (about 4 pounds), whole
1 tbsp
1 lemon, juice from
2
Bay leaves
16
Brussels sprouts
3
Carrots, large
1
stalk Celery
16
Fingerling or yellow new potatoes
1
Onion, whole
2 tbsp
Parsley, fresh leaves
3
sprigs Sage, fresh
1
Shallot, medium
2 cups
Chicken stock, homemade or store-bought low-sodium
1 tbsp
Dijon mustard
2 tsp
Fish sauce
1
Black pepper, Freshly ground
1
Kosher salt
4 tbsp
Olive oil, extra-virgin
2 tbsp
Butter, unsalted
1 cup
White wine, dry