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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Jim Swain
[email protected]I added some mushrooms and onions to the sauce and it really took it to the next level. I highly recommend adding some vegetables to your sauce.
Abu Sayed x
[email protected]I made this dish with chicken thighs instead of breasts and it turned out great. The thighs were more flavorful and juicy.
Shahid bd
[email protected]I was really disappointed with this recipe. The flavors just didn't come together for me. I won't be making it again.
Saad Cheema
[email protected]The chicken was a bit dry and the sauce was a bit bland. I think I might have overcooked the chicken.
Nano Nano
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred a drier wine, like a Cabernet Sauvignon.
Mohammad Maruf
[email protected]I love this recipe because it's so easy to make and it always turns out delicious. The chicken is always tender and juicy, and the sauce is creamy and flavorful. I serve it with rice or pasta and it's always a hit.
clayton woods
[email protected]I've made this dish several times now and it always turns out great. It's a simple recipe but the flavors are amazing. I highly recommend it.
Roshan Chaudhary
[email protected]I made this dish for my family and they loved it! The chicken was juicy and flavorful, and the sauce was creamy and delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.
Jakes Mbele
[email protected]This dish was a huge hit at my dinner party! Everyone raved about the flavors and how tender the chicken was. I will definitely be making this again for special occasions.
Keren Clottey
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of port wine, but I'm so glad I did! The sauce was delicious and the chicken was cooked to perfection. I will definitely be making this dish again.
Mndeni Mabaso
[email protected]I followed the recipe exactly and the dish turned out amazing! I was so impressed with the flavors and how easy it was to make. My family loved it.
Ekpo Wisdom
[email protected]I made this dish with chicken breasts and it turned out great. The sauce was flavorful and creamy, and the chicken was cooked perfectly. I served it with roasted vegetables and it was a delicious and healthy meal.
Elie Kossaifi
[email protected]The chicken was tender and juicy, and I loved the slight tanginess of the port and mustard sauce. I will definitely be making this dish again.
Ali Raja
[email protected]This dish was an easy and flavorful dinner. I loved how the flavors of the port and mustard complemented the chicken so well.