Roasted Chicken with Dijon Sauce
['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 chicken broth', '1/4 cup heavy cream', '2 tablespoons Dijon mustard', '1 tablespoon finely chopped chives']
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 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.