PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD
Steps:
- 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.
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Ahmad Alfoqaha
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is so delicious and the sauce is amazing.
Nill Doria
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the chicken and the sauce.
Md jolal
[email protected]This is one of my favorite chicken recipes. It's so easy to make and it always turns out great. I love the combination of port and whole grain mustard.
amir jan
[email protected]I'm not a big fan of chicken, but this dish changed my mind. The chicken was so moist and flavorful, and the sauce was to die for.
Sophie Chester
[email protected]This recipe is perfect for a special occasion. It's easy to make, but it looks and tastes like something you'd get in a restaurant.
Im_problem
[email protected]I served this dish with roasted vegetables and mashed potatoes, and it was a hit with my family. Everyone loved the flavorful chicken and the creamy sauce.
Donna Beckham-Zapata
[email protected]I had some trouble finding whole grain mustard, but I'm glad I did. It really made a difference in the flavor of the dish.
Rifat Jr 20
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the chicken was a bit greasy. I think I'll try a different recipe next time.
Jane Nyirenda
[email protected]I was a bit skeptical about using port in a chicken dish, but I'm so glad I tried it! The port added a really nice depth of flavor to the sauce. I'll definitely be making this again.
Sohaila Amr
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The chicken is always moist and flavorful, and the sauce is rich and creamy.
Prince Riz
[email protected]I made this dish last night and it was so easy to follow. I love that it uses simple ingredients that I already had on hand. The chicken turned out so juicy and flavorful, and the sauce was perfect.
Md Foridul islam
[email protected]This chicken dish was absolutely delicious! The port and whole grain mustard gave it a rich and flavorful sauce, and the chicken was cooked to perfection. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.