Best Sage And Mustard Roast Chicken Recipes

LEMON & SAGE ROASTED CHICKEN

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

SAGE AND MUSTARD ROAST CHICKEN

Steps:

• 1. Combine the first 8 ingredients together in a bowl, then slather onto the chicken breasts. Place the chicken breasts skin side up on a rack in a roasting pan and roast at 385 degrees until golden (160 degrees internal temperature), approximately 25 minutes. 2. Set the chicken aside to rest. Pour the fat off the pan, then deglaze the pan with 1 cup of the chicken stock, scraping up any browned particles with a wooden spoon. Combine the deglaze with a second cup of chicken stock in a saucepan. Whisk in the flour and reduce to sauce consistency, skimming occasionally and adding more stock as necessary. Add any juices accumulated with the resting chicken. 3. To serve, divide the chicken onto four plates and nap with sauce.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• To make chicken:
• Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
• Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
• Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

MUSTARD-ROASTED CHICKEN

Steps:

• Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
• Spread mustard mixture generously inside cavities and over outside of chickens.
• Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• Let chickens stand at room temperature 30 minutes.
• Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
• Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
• Roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE

Steps:

• Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
• Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
• Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
• When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.