Foryoueats: Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

Ingredients

• 16 fingerling or yellow new potatoes, scrubbed
• 3 large carrots, 2 peeled and cut into 1-inch faux tourné chunks, 1 roughly chopped, divided
• Kosher salt
• 16 brussels sprouts, split in half
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 1 whole chicken (about 4 pounds), cut into 8 serving pieces , backbone reserved
• 1 cup dry white wine
• 1 whole onion, split in half
• 1 stalk celery, roughly chopped
• 3 to 4 sprigs fresh sage
• 2 bay leaves
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 medium shallot, thinly sliced
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon juice from 1 lemon
• 2 teaspoons fish sauce