Roast Chicken With Grainy Mustard Sauce Recipes

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PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN WITH GRAINY-MUSTARD SAUCE



Chicken with Grainy-Mustard Sauce image

Poaching chicken in a flavorful broth produces moist, tender meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

4 chicken breast halves, bone in, skinned
2 carrots, scrubbed
2 small onions, peeled and cut in half
2 celery stalks, cut into 3-inch pieces
1 bay leaf
10 sprigs flat-leaf parsley
1 cup dry white wine
1 tablespoon black peppercorns
3/4 cup dried apricots
2 cups fresh pineapple in 1-inch cubes
Salt and freshly ground pepper
1/2 teaspoon chopped fresh tarragon
1 teaspoon grainy mustard
1/4 pound baby lettuce, such as mache

Steps:

  • Place chicken, carrots, onions, celery,bay leaf, parsley, wine, and peppercorns ina stockpot. Add water to cover (about 3quarts); bring to a boil. Reduce heat soliquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer andskimming any scum off the top, untilchicken is cooked, 20 to 25 minutes.
  • Remove chicken from stock; use a sharpknife to remove meat from bones. Placemeat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
  • In a clean saucepan, return stock to aboil. Reduce heat so stock is at a baresimmer. Add apricots and pineapple andpoach until tender, about 10 minutes.With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
  • Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heattolow; whisk in mustard, 1/4 teaspoon eachsalt and tarragon, and 1/8 teaspoon pepper.
  • Divide the lettuce among 4 plates. Slicechicken; place on greens. Pour mustardsauce over chicken and serve with reserved apricot-and-pineapple mixture.

Nutrition Facts : Calories 318 g, Cholesterol 53 g, Fat 3 g, Fiber 4 g, Protein 32 g, Sodium 377 g

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD



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

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

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

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.

ROAST CHICKEN WITH GRAINY MUSTARD SAUCE



Roast Chicken With Grainy Mustard Sauce image

Make and share this Roast Chicken With Grainy Mustard Sauce recipe from Food.com.

Provided by KathyP53

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
4 tablespoons unsalted butter
2 whole chickens (2 1/2 lbs each)
4 shallots, peeled
4 garlic cloves, smashed
4 sprigs fresh thyme
4 sprigs fresh tarragon
1 teaspoon whole black peppercorn
1 lemon, halved
1/2 cup dry vermouth
1 cup chicken stock (or broth)
3/4 cup heavy cream
1/4 cup stone ground dijon mustard
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh thyme
coarse salt
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
  • Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
  • Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
  • Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
  • Top with sauce and serve.
  • To make Grainy Mustard Sauce;.
  • Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
  • Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.

Nutrition Facts : Calories 1868, Fat 148.3, SaturatedFat 49.9, Cholesterol 581.1, Sodium 563.4, Carbohydrate 11.4, Fiber 1.5, Sugar 1, Protein 118.4

CRAIG CLAIBORNE'S ROAST CHICKEN WITH MUSTARD SAUCE



Craig Claiborne's Roast Chicken With Mustard Sauce image

Provided by Linda Wells

Categories     dinner, main course

Time 1h20m

Yield 8 - 12 servings

Number Of Ingredients 6

2 3 1/2-pound chickens
3 tablespoons butter
Salt and freshly ground pepper to taste
1 cup water
1/2 cup heavy cream
4 tablespoons imported mustard, such as Dijon or Dusseldorf

Steps:

  • Preheat the oven to 400 degrees.
  • Rub the chickens all over with the butter. Sprinkle them inside and out with salt and pepper. Truss and arrange them on their sides in a shallow roasting pan.
  • Roast the chickens for about 20 minutes and turn them on the other side. Baste often. Continue roasting for about 20 minutes and turn the chickens on their backs. Roast for 20 minutes, or until cavity juices run clear when chickens are lifted so that the juices flow into the pan.
  • Remove the chickens and keep warm. Pour off the fat from the pan and add the water, stirring to dissolve the brown particles that cling to the pan. Pour this liquid into a saucepan and cook to reduce by half.
  • Add the cream and cook briefly. Add the mustard and cook, stirring, for about 30 seconds.
  • Carve the chicken and serve with the mustard sauce on the side.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 14 grams, Sodium 848 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE



Roasted Chicken Thighs With Mustard-Thyme Sauce image

Make and share this Roasted Chicken Thighs With Mustard-Thyme Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock, divided
4 teaspoons flour
1 teaspoon Dijon mustard

Steps:

  • Preheat oven to 425°.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
  • Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Nutrition Facts : Calories 471.4, Fat 35, SaturatedFat 10.3, Cholesterol 165.6, Sodium 474.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.9, Protein 33.1

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof 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 it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

PAN-SEARED CHICKEN THIGHS WITH BEER AND GRAINY MUSTARD SAUCE



Pan-Seared Chicken Thighs With Beer and Grainy Mustard Sauce image

Make and share this Pan-Seared Chicken Thighs With Beer and Grainy Mustard Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 small chicken thighs (4 to 5 oz. each)
kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 medium shallots, minced
1 1/2 teaspoons all-purpose flour
1 cup amber lager beer, such as Dos Equis Ambar
1/2 cup lower-salt chicken broth
1 1/2 tablespoons pure maple syrup
1/2 teaspoon chopped fresh thyme, more for garnish
1 tablespoon whole-grain mustard
1 ounce unsalted butter

Steps:

  • Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F Season the chicken thighs all over with salt and pepper.
  • Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.
  • Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
  • To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Nutrition Facts : Calories 526.9, Fat 37, SaturatedFat 12.2, Cholesterol 173.2, Sodium 284.7, Carbohydrate 9.1, Fiber 0.2, Sugar 4.7, Protein 33.8

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