Roast Chicken with Dijon Sauce
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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 or sodium-free chicken broth
- 1/4 cup heavy cream
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon finely chopped chives or the green parts of scallions
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Preparation
Step 1
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season generously with salt and freshly ground black pepper.
Step 2
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.
Step 3
Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
Step 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.
Step 5
Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
Step 6
Strain sauce through a sieve into a bowl if desired. Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.
Step 7
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Chef's notes
The sauce is on the thin side but can be thickened by reducing the sauce over high heat for several minutes. This concentrates the flavors, so if you haven't used a low-sodium broth, you might find the results a little salty.
