Roasted Chicken With Dijon Sauce

1. 1

   Preheat oven to 450F with rack in middle.

2. 2

   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.

3. 3

   Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

4. 4

   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.

5. 5

   Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

6. 6

   Serve chicken with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.