Roasted Chicken with Dijon Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adding Dijon to this sauce lends not only a nice kick but also body and richnesswithout resorting to lots of cream and butter (a shocking idea in an issue that sings the praises of French food, we know). Ingredients:
3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones |
1 tablespoon vegetable oil |
2 small shallots, thinly sliced |
3/4 cup dry white wine |
3/4 cup reduced-sodium chicken broth |
1/4 cup heavy cream |
2 tablespoons dijon mustard |
1 tablespoon finely chopped chives |
Directions:
1. Preheat oven to 450F with rack in middle.
2. 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.
3. Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
4. 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.
5. Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
6. Serve chicken with sauce.
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