I lurve roast chicken, I really do.
I found this recipe on Epicurious.com and adapted it. It's originally from Gourmet magazine (March 2008) and it's unbelievably easy and fast. Roast Chicken sounds like a bit of an undertaking, but this was ready inside an hour.
Pan Roasted Chicken with Dijon Mustard Sauce
(Adapted from Gourmet Magazine)
2 lbs. chicken bone-in chicken pieces (I used 2 split breasts and 5 drumsticks)
Salt & pepper
2 T. Extra-virgin olive oil
2 shallots, diced
1 c. chicken stock
3/4 c. dry white wine
1/4 c. heavy cream
2 T. Dijon mustard
1 T. chives, minced
Heat oven to 450 F. Season chicken with salt and pepper, and lightly season with garlic powder. Heat oil in a large skillet over medium-high until nearly shimmering. Working in batches if necessary, brown chicken for approx. 3 minutes per side. Remove chicken pieces to a platter and brown second or third batches (if using).
Return all chicken pieces to skillet and roast uncovered at 450 F. for 20 minutes, or until chicken is cooked through.
When chicken is cooked, transfer back to a platter. Heat skillet to medium-high and add shallots, chicken stock, wine, and a light seasoning of onion powder to skillet. Mix well, and bring to a boil(should take 3-4 minutes), deglazing as you mix the liquids together. Sauce should reduce by 1/4 to 1/2.
Add cream and mix well. Boil for about 1 minute, or until sauce becomes slightly thick. Whisk in mustard and chives. Mix well; taste sauce. Season with salt and pepper if desired. Pour sauce over chicken and serve.
- Sherry will work just as well as white wine if you don't have any. Chicken stock or broth is a good substitute as well, but add a little something...extra Dijon mustard, or a quick squeeze of lemon juice...to punch up what's lost without the alcohol.
- Parsley would be awesome in here as well, for both color and flavoring.
- It's best to serve this with a vegetable that's got some flavor, but doesn't compete. I did steamed broccoli, which is a standby over here on the "souf siiiiiiiiiiiide". We both love steamed broccoli for it's color, nutrition, and great-but-not-competing flavor.
- I would have added minced garlic, but I was afraid it would burn too quickly. The pan gets HOT when it's sitting in the oven (duh) and my shallots started sizzling before I even turned up the heat. Be careful not to burn your garlic here (if you do go ahead and add it).
- This was done inside an hour. It doesn't require much prep work, and it goes directly from stove top to oven to table. It makes for a great "weeknight" meal if you've got more than 30 minutes to spare.