Roast Chicken Pieces Dijonnaise

Roast Chicken Pieces Dijonnaise
from the kitchen of Ellen, thanks to All About Roasting, by Molly Stevens


  • 4 chicken breasts, with skin (we like it without bones, but may leave in)
  • 1/3 cup Dijon Mustard
  • 1/4 dry white wine
  • 1/2 cup creme fraiche
  • juice from 1/2 lemon
  • 2 tsp chopped fresh tarragon or flat-leaf parsley
  • the chicken.  Combine chicken and mustard in large stainless or glass bowl.  Season lightly with sal and pepper.  Toss (hands work best here) to coat all sides of pieces evenly, massagin some of the mustard under the chicken skin as well.  Cover the bowl with plastic wrap and marinate in fridge for 4 hours.  
  • oven to 375 with rack in center of oven.
  • chicken, skin side up, to 9 x 13 pan.  Pour 1/4 cup of wine around chicken (not on it) and dollop creme fraiche onto the chicken pieces.  Don't worry about even distribution.  Once or twice during the roasting, spoon drippings over the chicken.  Roast 45 minutes or until chicken to 170 degrees.  When all the pieces are done, if they appear pale and not golden, turn broiler to high, set the chicken 6 inches from the broiler, and brown for 3-4 minutes.
  • the chicken pieces to a serving platter and cover lightly with foil.  Using a heatproof rubber spatula, scrape the pan juices into a small saucepan. If necessary, loosen with a bit of wine.  Bring to boil over medium-high heat and simmer until reduced by half, 4-8 minutes.  Add 1-2 tbs lemon juice to taste and herbs to sause.  Taste for salt and pepper.  Serve chicken with sauce spooned over the top.


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