We Cook! Mill’s Tavern Rosemary-Lemon Statler Chicken, Yukon Golds, Haricot Vert and Dijon Demi

Rosemary-Lemon Statler Chicken Breast with Confit Thigh, Roasted Yukon Golds, Haricot Vert & Dijon Demi (Serves 4):

This comforting dish pairs golden-seared Statler chicken breast with tender confit thigh, roasted Yukon Gold potatoes, sweet pearl onions, and crisp green beans—all finished with a zesty Dijon-lemon demi-glace. Rustic, hearty, and full of flavor.

Where to Source:

Statler chicken breasts and Bell & Evans poultry are typically available at higher-end grocers or specialty butchers. Duck fat for the confit can be found in jars at gourmet stores or online, while quality chicken demi-glace is available in concentrated form at culinary retailers or from brands like More Than Gourmet.

Prep Time: 40 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 55 minutes

INGREDIENTS:

For the Chicken:

• 4 Statler (bone-in, skin-on) chicken breasts (Bell & Evans preferred)
• 2 bone-in chicken thighs
• Kosher salt and black pepper
• 2 sprigs rosemary
• Zest and juice of 1 lemon
• 2 tbsp. Dijon mustard
• 1 cup chicken demi-glace
• 2 tbsp olive oil

For the Confit Thigh:

• 1.5 cups duck fat or olive oil
• 1 garlic clove, smashed
• 1 sprig thyme

For the Vegetables:

• 1 lb. Yukon Gold potatoes, halved
• ¾ lb. haricot vert (French green beans)
• 1 cup pearl onions, peeled
• 1 tbsp olive oil
• Salt and pepper, to taste

INSTRUCTIONS:

Confit the Chicken Thighs:

• Preheat oven to 275°F.
• In a small baking dish, submerge chicken thighs in duck fat with garlic and thyme.
• Cover and bake for 2 hours.
• Let cool slightly, then shred meat and reserve.

Sear the Chicken Breasts:

• Preheat oven to 375°F.
• Pat chicken breasts dry and season with salt and pepper.
• In an oven-safe skillet, heat olive oil over medium-high.
• Sear breasts skin-side down until golden, about 5–6 minutes.
• Flip and transfer to oven.
• Roast 12–15 minutes or until internal temperature reaches 160°F.
• Rest 5 minutes.

Roast the Potatoes & Onions:

• Preheat oven to 400°F.
• Toss Yukon Golds and pearl onions with olive oil, rosemary, salt, and pepper.
• Roast on a sheet tray for 30–35 minutes, stirring once halfway through, until golden and tender.
  

Blanch the Haricot Vert:

• Bring salted water to a boil. Blanch green beans for 2 minutes, then shock in ice water.
• Drain and pat dry.

Make the Dijon-Lemon Demi:

• In a small saucepan, combine chicken demi-glace with Dijon mustard, lemon zest, and juice.
• Simmer over low heat for 5–7 minutes, until slightly thickened.

Assemble the Plate:

• On each plate, create a base with roasted potatoes and pearl onions.
• Add a handful of blanched haricot vert.
• Spoon on some shredded confit thigh.
• Top with the seared chicken breast and finish with a generous drizzle of Dijon-lemon demi.
• Garnish with fresh rosemary or thyme, if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.