Grilled Chicken Gratin with Beurre Blanc

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a dutch oven over medium-high and caramelize the chicken until deeply colored.
3. Add the aromatics with the fingerling potatoes and carrots; cook until fragrant and just tender.
4. Build the beurre blanc sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over buttered potatoes.