Roasted 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.
Step 2
Pat chicken dry and season generously with salt and freshly ground black pepper.
Step 3
Heat oil in an ovenproof 12-inch heavy skillet (cast iron skillet is recommended) over medium-high heat until it shimmers.
Step 4
Brown chicken in two batches, skin side down first and turning once, about 5 minutes per batch.
Step 5
Ensure the skin is nicely bronzed for best flavor.
Step 6
Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
Step 7
Transfer chicken to a platter.
Step 8
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 9
Add cream and boil until slightly thickened, about 1 minute.
Step 10
To thicken the sauce further, boil on high until it reaches the desired consistency.
Step 11
Strain sauce through a sieve into a bowl if desired.
Step 12
Whisk in mustard, chives, and salt and pepper to taste.
Step 13
Serve chicken with sauce.
Step 14
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Chef's notes
The sauce is on the thin side but can be thickened by reducing over high heat.
If not using low-sodium broth, the sauce may become salty upon reduction.
