Directions:
- Preheat oven to 450F with rack in middle.
- Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
- Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
- Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
- Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
- Serve chicken with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1619.82 Kcal (6782 kJ) | ||
| Calories from fat | 1403.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 155.97g | 240% | |
|---|---|---|---|
| Cholesterol | 367.01mg | 122% | |
| Sodium | 371.68mg | 15% | |
| Potassium | 608.94mg | 13% | |
| Total Carbs | 11.3g | 4% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 35.95g | 72% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 335.39 Kcal (1404 kJ) | ||
| Calories from fat | 290.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.29g | 240% | |
|---|---|---|---|
| Cholesterol | 75.99mg | 122% | |
| Sodium | 76.96mg | 15% | |
| Potassium | 126.08mg | 13% | |
| Total Carbs | 2.34g | 4% | |
| Sugars | 0.69g | 13% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 7.44g | 72% | |
| Vitamin C | 0.7mg | 6% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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