Roasted Chicken With Dijon Pan Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
• If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
• Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
• Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
• Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Steps:

• Heat oven to 425°F.
• Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skins of chicken pieces.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.
• Bake 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.
• Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.
• Serve chicken topped with Dijon sauce.

Steps:

• 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.