2 cups dark chicken stock, recipe follows

Glazed Carrots, recipe follows

Pommes Anna, recipe fellows

Preheat the oven to 400 degrees F.

Set a 12-inch ovenproof saute pan over medium-high heat and add the olive oil. Season the chicken breast with 1 teaspoon of the kosher salt, and 1/2 teaspoon of the fresh ground white pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes, then place the pan in the oven. Roast the chicken until well caramelized and cooked through, about 12 minutes. Remove the pan from the oven and allow to cool slightly.

While the chicken is roasting, set a 10-inch saute pan over medium-high heat and add 1 tablespoon of the butter. As the butter melts, add the mushrooms and saute until lightly caramelized, about 3 to 4 minutes. Add the shallots to the pan and saute for 1 minute. Deglaze the pan with the white wine; once the wine is nearly evaporated, about 1 minute, add the chicken stock and tomatoes to the pan and cook until the stock is reduced by half, about 4 to 5 minutes. Mix together the remaining 1 tablespoon of butter and flour to form a paste. Add to pan and simmer 2 minutes to thicken. Season the sauce with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and garnish with the parsley.

Once the chicken is cooled, about 3 to 5 minutes, make 3 cuts on the bias through the breast. To serve, drizzle sauce onto a plate; fan the chicken out on top of that, and serve with Pommes Anna and Glazed Carrots alongside.

Preheat the oven to 375 degrees F.

Place the chicken pieces in the bottom of a large roasting pan. Roast until well-browned, turning halfway through roasting, about 2 hours.

Remove the pan from the oven. Add the onions, carrots, celery and garlic and stir to mix well. Return to the oven and continue roasting until the vegetables soften, about 45 minutes. Transfer the contents of the pan to a large heavy stockpot. Place the roasting pan on 2 burners on the stove over medium-high heat. Pour the wine into the roasting pan and stir with a wooden spoon to deglaze and dislodge any browned bits on the bottom of the pan. Pour the hot wine mixture into the stock pot. Add the tomato paste, parsley, thyme, bay leaves, peppercorns, and enough cold water to cover by 1 inch.

Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for 4 hours, skimming from time to time to remove any scum from the surface of the stock.

Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to 3 days, or frozen in an airtight container for up to 2 months.)

Yield: about 1 1/2 quarts

Prep time: 15 minutes

Cook time: 6 hrs 45 minutes

Inactive prep: 4 hours (cooling)

Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.

Remove from the heat and set aside until ready to serve.

Preheat the oven to 400 degrees F.

Peel and trim the potatoes into a uniform cylindrical shape. Cut the cylinders into thin, 1/16-inch slices, preferably with a mandoline so that the slices are of uniform thickness.

Liberally brush an 8-inch saute pan with clarified butter and arrange the potato slices in concentric rings emanating from the center of the pan. Lightly brush each layer with clarified butter and season each layer lightly with salt and pepper. Place the potatoes on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 3 to 4 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom.

Drain the excess butter from the pan and turn the potato cake out onto a cutting board. Slice into quarters and serve with the Pan-Roasted Chicken with a Chasseur Sauce and the Glazed Carrots.