4 (10oz) airline chicken breasts with skin.
1 1 2 teaspoons kosher salt, separated, add more to taste.
3 4 teaspoons ground black pepper, separated.
1 tablespoon olive oil.
6 baby carrots, cut diagonally into 1-inch pieces (about 1 1 2 cups).
8 ounces fresh oyster mushrooms, halved
6 small turnips or turnips, quartered (about 1 cup).
3 tablespoons unsalted butter, cut into small pieces and separated.
6 sprigs of rosemary and thyme, separated.
2 shallots, or 4 shallots, cut into 2-inch pieces (about 1 cup).
1 4 cups (2 ounces) of rosé wine.
1 2 cups unsalted chicken broth.
2 tablespoons chopped fresh flat-leaf parsley.
Preheat oven to 425°F. Sprinkle evenly over the chicken with 1 1 4 teaspoons salt and 1 2 teaspoons pepper. Heat the oil in a 12-inch heatproof skillet over medium heat. Cook the chicken skin side down until the skin is golden brown and crispy, taking 15 to 18 minutes. Transfer to a plate. Reserve the drip in the frying pan.
Turn the heat up. Add the carrots, mushrooms, radish, 1 tablespoon butter, 3 vanilla sprigs, the remaining 1 4 teaspoons salt, and the remaining 1 4 teaspoons pepper;Stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add the onion and chicken, skin side up. Transfer the frying pan to the preheated oven. Bake until the thermometer inserted into the thickest part of the chicken records 160°F, 18 to 20 minutes. Divide the chicken and vegetables into 4 plates with a colander;Reserve the dripping water in the frying pan.
Return the skillet to high heat. Add the rosé wine and the remaining 3 vanilla sprigs;Cook, undisturbed, 2 minutes. Add the stock and simmer over high heat. Simmer until reduced by a third, taking 2 to 3 minutes. Stir in the parsley and the remaining 2 tablespoons of butter;Season with salt. Pour the sauce over the chicken and vegetables.