Roasted Chicken with Dijon Sauce

Let's do French :)
So I've been away for 2 weeks, which in blogosphere means 7 years! I haven't exactly been slacking, more like a whole lot of inconvenience of not being home and more convenience of enjoying other people's cooking, how wonderful is that :)

Valentine's Day falls on a Monday this year, sounds like the perfect excuse to start cooking again, means I have the entire Sunday to cook in leisure. 

And I couldn't be more wrong! Just as I was scanning through the recipe, I realised I don't even have kitchen's most basic of the basics (salt and pepper!) since moving to the new flat. I've been daydreaming about this dish since the first time I lay eyes on it. Undeterred, I spent the whole morning going to the grocery twice just to pick up enough to cover this meal (absent-minded me included). Think empty kitchen and pure determination to make gourmet French!

As it turns out, it was well worth twice the cab and twice the grocery queue :)

Herb and spice
  • 1 tbs chives, freshly chopped
  • 2 tsp black peppercorn
  • 4-5 chicken thighs with skin on
  • 2 small shallot, finely chopped
  • ¾ cup of dry white wine
  • ¾ cup of low-sodium chicken broth (preferably homemade*)
  • ¼ cup of heavy cream
  • 2 tbs Dijon mustard
  • 1 tbs olive oil
  • Sea salt
Adapted from Smitten Kitchen

  1. Rinse chicken pieces with running water and pat dry with kitchen towel. Season well with freshly ground black pepper and sea salt. Not too much salt though as the chicken will end up too salty
  2. Preheat oven to 220°C. Heat oil in oven-proof cast iron skillet over medium heat until oil shimmers. Cook skin side down, giving it at least a total of 5 minutes to brown both sides properly. Deb has great advice to not flip the chicken until the skin releases itself from the skillet, this will bronze the chicken perfectly and seals in the moisture
  3. Place all the chicken pieces skin side up on the skillet and roast it in the oven for 15-20 minutes. Depending on the thickness of the chicken. If you don't have oven or cast iron skillet, just use a non-stick pan to pan fry the chicken until cooked
  4. Once the chicken is thoroughly cooked, place the pieces on the serving plate
  5. Using back the same skillet, add shallot, chicken broth and dry white wine (I used Chardonnay). Scrap the remaining brown bits on the skillet and cook until the liquid has been reduced to half
  6. Add cream and boil until thickened. I like thick sauces, to achieve that turn up the heat to boiling point until the sauce reduces further
  7. Strain the sauce through a sieve in a bowl and whisk in Dijon mustard, salt and pepper to taste
  8. Pour sauce over chicken and garnish generously with chopped chives. Don't forget to serve the remaining white wine too! Happy Valentine's Day :)
*I promise to blog a step-by-step guide on homemade chicken broth, as soon as I have an extra pair of hands (or tripod, whichever comes first). It's easy and good :)
    Delicious with tangy mustard sauce


    1. This sounds wonderful. It stopped me because I love mustard sauce. Delish!

    2. I felt exactly the same when I first saw the recipe! ;)

    3. it looks superb!! This is really comfort food to me, and what a treat esp with home made chicken stock.

    4. I like it so tasty & nice.

    5. Looks yummy! I like it with some honey added into the sauce as well.

    6. I can go without anything in my dry pantry except S&P! :p ...homemade stock/broth is definitely good if available.

    7. @tigerfish
      I totally agree, without salt and pepper, it's not a kitchen at all ;)

      @Little Corner of Mine
      Ooo that's an idea!

      Thanks for the compliment! Always good to hear from you :)