Roasted Chicken with Dijon Sauce
Succulent roasted chicken pieces served with a rich and creamy Dijon mustard sauce made with white wine, shallots, and fresh chives. This elegant dish combines classic French flavors for a restaurant-quality meal.
Ingredients
- •3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
- •1 tablespoon vegetable oil
- •2 small shallots
- •¾ cup dry white wine
- •¾ cup reduced-sodium chicken broth
- •¼ cup heavy cream
- •2 tablespoons Dijon mustard
- •1 tablespoon chives
Cooking Instructions
- 1.
Preheat oven to 450F with rack in middle.
5 min
- 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.
10 min
- 3.
Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
20 min
- 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.
4 min
- 5.
Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
2 min
- 6.
Serve chicken with sauce.
1 min
