ROASTED CHICKEN WITH DIJON SAUCE

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Roasted Chicken with Dijon Sauce image

Provided by Andrea Albin

Categories     Milk/Cream     Chicken     Mustard     Roast     Quick & Easy     Dinner     White Wine     Chive     Shallot     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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