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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 1 whole frying chicken, 3 to 4 pounds, butterflied
- 1/2 cup port wine
- 1/2 cup chicken stock or 2 tablespoons BBQ sauce
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Meaux (whole grain) mustard
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped parsley leaves
- 2 tablespoons finely chopped tarragon leaves
Method
- Preheat oven to 400 degrees F.
- Heat an ovenproof skillet large enough to hold the chicken over high heat.
- Add the olive oil and swirl it in the skillet.
- As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes.
- Carefully turn the chicken skin side up.
- Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size.
- When the chicken is done, transfer it to the plate and keep warm.
- Pour off all but a thin layer of fat from the skillet.
- Add the port, put the skillet over high heat, and reduce until half remains.
- Add the chicken stock and reduce again.
- (If using BBQ sauce, you don't have to reduce.)
- Add the cream, bring it to a boil, and cook for 3 minutes.
- Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper.
- Return the chicken to the skillet and sprinkle with parsley and tarragon.
