Pan-Roasted Chicken with Port and Whole-Grain Mustard Recipe

Name: Pan-Roasted Chicken with Port and Whole-Grain Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Heat an ovenproof skillet large enough to hold the chicken over high heat.
3
Add the olive oil and swirl it in the skillet.
4
As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
5
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.
6
Carefully turn the chicken skin side up.
7
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.
8
When the chicken is done, transfer it to the plate and keep warm.
9
Pour off all but a thin layer of fat from the skillet.
10
Add the port, put the skillet over high heat, and reduce until half remains.
11
Add the chicken stock and reduce again.
12
(If using BBQ sauce, you don't have to reduce.)
13
Add the cream, bring it to a boil, and cook for 3 minutes.
14
Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper.
15
Return the chicken to the skillet and sprinkle with parsley and tarragon.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Roasted Chicken with Port and Whole-Grain Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Chicken with Port and Whole-Grain Mustard

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