Here is a very easy chicken recipe from Gourmet. It really doesn't get any easier than this and the end result is juicy and a great combination.
The sauce was not thick enough for my taste so I needed to thicken the sauce with some flour. It was also not enough so I had to make more sauce.
I also like adding the chicken back into the pan with the sauce and let the tastes blend for about half an hour.
Enjoy:)
ROASTED CHICKEN WITH DIJON SAUCE
Ingredients:
3 pound 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
Directions:
Preheat oven to 450°F 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.
Makes 4 servings
The sauce was not thick enough for my taste so I needed to thicken the sauce with some flour. It was also not enough so I had to make more sauce.
I also like adding the chicken back into the pan with the sauce and let the tastes blend for about half an hour.
Enjoy:)
ROASTED CHICKEN WITH DIJON SAUCE
Ingredients:
3 pound 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
Directions:
Preheat oven to 450°F 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.
Makes 4 servings
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