Pan-Roasted Chicken with Tarragon and Mustard Cream Sauce
Excerpted from the book Nourishing Brothby Sally Fallon and Kaayla T. Daniels, PhD, CCN. © 2014 by Sally Fallon and Kaayla T. Daniels, PhD, CCN. Reprinted by permission of Grand Central Publishing. All rights reserved. Author: Jenny
1 whole chicken
2 tablespoons butter melted
2 tablespoons Dijon-style mustard
Sea salt and freshly ground black pepper
Several sprigs fresh tarragon or 1 teaspoon dried tarragon
1/2 cup dry white wine or vermouth
2 cups homemade chicken broth
1/2 cup heavy cream or crème fraîche
Instructions Preheat the oven to 400° F.
Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into 2 pieces. Reserve the back and neck for making stock. Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper. Strew the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and browned on the outside. Remove the chicken pieces to a platter and keep them warm. Place the baking pan over medium heat and deglaze the pan with the wine, stir- ring to remove any browned bits from the bottom of the pan. Add the broth, bring to a boil, and boil until reduced by about half. Gradually add the cream and boil to reduce it a little more, until a thick sauce consistency is reached. Season with salt. Strain the sauce into a heated bowl or gravy boat and serve with the chicken.