Recipes

Roasted Chicken with Dijon Sauce

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Roasted Chicken with Dijon Sauce

Roasted Chicken with Dijon Sauce

amanda

Equipment

  • - Oven: KitchenAid Convection Toaster Oven Deluxe 50-Piece Cookware & Bakeware Set, Stainless Steel (23.8L)

  • - Roasting Pan: KitchenAid Professional Series Ovenproof Roasting Pan 17.65 Litre with Silicone Handle, Stainless Steel (43 x 26 x 4 inches)

  • - Basting Brush: KitchenAid Professional Series Cookware Set, Non-Stick Saucier Pan - 1.75 Quart (Silver & Red)

  • - Meat Thermometer: Ace-546 Digital Instant Read Meat Thermometer with Clear LED Display, Pink/Red

  • - Mixing Bowl: OXO Good Grips Stainless Steel 2-Piece Mixing Bowl Set (16 and 8 cups)

  • - Cutting Board: OXO Good Grips Stainless Steel Fruit & Vegetable Board with Handles (10-inch and 8-inch)

  • - Silicone Baking Mat: OXO Professional Series Non-Stick Silicone Baking Mat, Stainless Steel, Black/Blue (13.5 x 9 inches)

  • - Whisk: KitchenAid Professional Series Whisk with Paddle & Balloon Attachment - Silver/Red

  • - Food Storage Containers: OXO Good Grips Stackable Tupperware Containers, 2 Cups (6-Piece) Set

  • - Dutch Oven: Le Creuset Classic 5.75 Quart Frying Pan/Dutch Oven with Lid, Enamel-Coated Cast Iron (20.3L)

  • - Cutting Knife: Wüsthof Classic 8-Inch Chefs' Professional Series Kitchen Cooking Knife Set (16 Piece)

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

Instructions

1

Instruction 1

Preheat oven to 450F with rack in middle.
2

Instruction 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

Instruction 3

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
4

Instruction 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

Instruction 5

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
6

Instruction 6

Serve chicken with sauce.
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