Best 12 Craig Claibornes Roast Chicken With Mustard Sauce Recipes

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

Steps:

• Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
• Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
• Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
• Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
• Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

ROAST CHICKEN WITH HERBS

Steps:

• Put the chickens in a large bowl and add the olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand, turning occasionally, for 24 hours.
• When ready to cook, scrape the herbs from the chickens. It is not necessary to truss them.
• Preheat the oven to 450 degrees.
• Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use two skillets. Place the chickens in the skillet or skillets breast side down. Cook until the breasts are nicely browned, about four or five minutes. Turn the chickens on one side and cook until nicely browned, about four to five minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned.
• Place the chickens in the oven and bake 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the vinegar (if two skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a small bundle, and salt and pepper to taste. Bring to the boil and cook about two minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken.
• Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve.

CRAIG CLAIBORNE'S ROAST CHICKEN WITH MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Rub the chickens all over with the butter. Sprinkle them inside and out with salt and pepper. Truss and arrange them on their sides in a shallow roasting pan.
• Roast the chickens for about 20 minutes and turn them on the other side. Baste often. Continue roasting for about 20 minutes and turn the chickens on their backs. Roast for 20 minutes, or until cavity juices run clear when chickens are lifted so that the juices flow into the pan.
• Remove the chickens and keep warm. Pour off the fat from the pan and add the water, stirring to dissolve the brown particles that cling to the pan. Pour this liquid into a saucepan and cook to reduce by half.
• Add the cream and cook briefly. Add the mustard and cook, stirring, for about 30 seconds.
• Carve the chicken and serve with the mustard sauce on the side.

CITRUS-MUSTARD ROASTED CHICKEN

Steps:

• In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
• Melt half the butter in the pan and add the chicken skinside down. Cover the chicken firmly with a plate that will fit comfortably inside the pan. Place a heavy can, stone or brick on the top of the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
• Remove weight and plate and weights. Pour off most of the fat from the pan and add the remaining two tablespoons of butter. Turn the chicken skin-side up.
• Scatter the mushrooms over the chicken. Scatter the onions around it. Add the bay leaf, thyme, wine and chicken broth. Replace the plate and the weights and continue cooking over low heat about 45 minutes longer.
• Remove the chicken to a warm platter. Spoon the mushrooms and onions around the chicken. Cook down the pan liquid until reduced by half. Pour this over the chicken and sprinkle with parsley.

ROAST CHICKEN WITH GRAINY MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
• Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
• Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
• Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
• Top with sauce and serve.
• To make Grainy Mustard Sauce;.
• Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
• Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.

CRAIG CLAIBORNE'S FRIED CHICKEN

Steps:

• Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
• Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
• Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
• Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)

WHOLE ROASTED MUSTARD CHICKEN

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
• Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES

Steps:

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.