Chicken with Dijon Sauce
So this is another Smitten Kitchen recipe I had to make and of course turned out perfectly. And like most of Deb’s recipes, it’s casually elegant
and perfect for entertaining. And it’s dead simple…the only thing you need patience with is browning the chicken. Don’t over crowd the pan (do it in 2 batches) and let the chicken cook in the pan, undisturbed, until the skin is really nice and brown. It will pay off later. I served this with garlic roasted potatoes and a fancy salad, which I will post soon! This recipe comes from Gourmet, via Smitten Kitchen and serves 4-6.
3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 T vegetable oil
2 small shallots, thinly sliced
3/4 c dry white wine
3/4 c reduced-sodium or sodium-free chicken broth
1/4 cup heavy cream (I used half and half)
2 T smooth Dijon mustard
1 T finely chopped chives or Italian parsley
Preheat oven to 450°F with the rack in middle. Pat chicken dry with paper towels (don’t skip this!) and season generously with salt and black pepper. Heat oil in an ovenproof 12-inch heavy skillet (use a cast iron skillet if you have one) 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. You want a nice dark golden brown on the chicken.
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 or half and half 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. (I threw in a little Wondra flour to thicken it)
You can strain the sauce, but I didn’t bother with this. Whisk in mustard, chives or parsley, and salt and pepper to taste. Spoon the sauce over the chicken and serve