Roasted Chicken with Dijon Sauce

Roasted Chicken with Dijon Sauce
Photo by Romulo Yanes


  • ¾ cup reduced-sodium chicken broth
  • 3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
  • 2 small shallots
  • 1 tablespoon chives
  • ¾ cup dry white wine
  • 1 tablespoon vegetable oil
  • 2 tablespoons Dijon mustard
  • + 1 more ingredients
    • ¼ cup heavy cream

Preheat oven to 450F with rack in middle. Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon 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 min...

View full recipe at Epicurious


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