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Dijon Roast Chicken

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“From the day I first made this chicken dish, we couldn’t wait to eat it again,” Deb Perelman, cookbook author and Smitten Kitchen blogger, writes. “With only a handful of ingredients that you probably already have around, it’s so simple, and it’s done in under an hour. The sauce is like nothing else; so fierce and bright, I found it so difficult to not pour over the entire plate—full of tiny roasted Yukon gold potatoes and al dente green beans with flaky salt that you can cook at the same time as the chicken—that I stopped fighting it. And since you had to open a bottle of white wine to make the chicken, you get to drink that too and feel like you’re in a bistro in a faraway land, even if you’re stuck at home on a Wednesday night, trying to chew quietly enough that the baby won’t wake up and try to join the party.”

Prep Time 10 minutes
Cook Time 50 minutes
Servings 14

Ingredients

  • 3 1/2 lb. (1.75 kg) bone-in skin-on chicken thighs, drumsticks and/or breasts; see Note
  • Kosher salt and freshly ground pepper
  • 1 Tbs. unsalted butter or vegetable oil
  • 2 shallots, finely chopped (about 1/2 cup)
  • 3/4 cup (6 fl. oz./180 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) chicken broth
  • 1/4 cup (2 oz./60 g) crème fraîche
  • 2 Tbs. smooth Dijon mustard
  • 1 Tbs. finely chopped chives, divided

Directions

Preheat an oven to 450°F (230°C) with a rack set in the middle. Pat the chicken dry and season generously with salt and pepper. In a 4-quart (4 l) braiser or 12-inch (30-cm) French skillet over medium-high heat, warm the oil. In two batches, brown the chicken, skin side down first and turning over once, about 5 minutes per side. Try to take care in this step; do not move the chicken until the skin releases itself and has a nice bronze color on it, which will provide the best flavor. Repeat with remaining pieces of chicken.

Return all chicken parts, skin side up, to the pan and nestle them in together. Transfer the braiser to the oven and roast the chicken until just cooked through, 15 to 20 minutes. Transfer the chicken to a serving platter and return the braiser to the stove. 

Over medium-high heat, add the shallots and cook until they begin to soften, 4 to 5 minutes. Add the wine and scrape up any browned bits, then boil the wine until reduced to just a puddle. Add the broth and cook until reduced by half. Add the crème fraîche and bring to a simmer. Taste and adjust the seasonings with salt and pepper. Remove from the heat. For a smooth sauce, strain into a bowl and return the sauce to the pan. Whisk in the Dijon, then add half of the chives.

Pour the sauce over the chicken, garnish with the remaining chives and serve. Serves 4.

Note: For even cooking time, using all the thighs, thigh/legs or breasts can be helpful, but 1 cut-up chicken works, too. If the breasts are very large, I sometimes halve them to even up their cooking time with the thighs.


Recipe courtesy of Deb Perelman, cookbook author and founder of Smitten Kitchen

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