Roasted Chicken with Dijon Sauce Recipe

1      Reviews by:    Jamie Stuckey   Roasted Chicken with Dijon Sauce browns lightly seasoned chicken before roasting and serving with a sauce made with shallots, white wine, chicken broth, heavy cream, Dijon mustard and chives to make this great roasted chicken recipe. 6694

INGREDIENTS

• 3 lb. 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

• Preheat oven to 450°F 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.