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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 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
Method
- 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.
