Roasted Chicken with Dijon Sauce

Preheat oven to 450°F with a rack in middle.

Pat chicken dry and season generously with salt and freshly ground black pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron skillet is recommended) over medium-high heat until it shimmers.

Brown chicken in two batches, skin side down first and turning once, about 5 minutes per batch.

Ensure the skin is nicely bronzed for best flavor.

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.

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.

To thicken the sauce further, boil on high until it reaches the desired consistency.

Strain sauce through a sieve into a bowl if desired.

Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.