Roasted Chicken with Dijon Sauce

Ingredients for Roasted Chicken with Dijon Sauce

• 1.4kg chicken parts (thighs, drumsticks, and/or breasts), with skin and bones

• 1 tablespoon vegetable oil

• 2 small shallots, thinly sliced

• 180ml dry white wine

• 180ml reduced-sodium chicken broth

• 60ml double cream

• 2 tablespoons Dijon mustard

• 1 tablespoon finely chopped chives

How to make Roasted Chicken with Dijon Sauce

Preheat oven to 450F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.