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Roasted Chicken with Dijon Pan Sauce
Roasted Chicken with Dijon Pan Sauce

Roasted Chicken with Dijon Pan Sauce

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Cook Minutes 1 Hr 10 Min
Prep : 30 Min Cook: 40 Min
Think "pan sauce" sounds daunting? Just whisk a few simple ingredients into the pan after this chicken bakes to juicy perfection and you'll have a wonderful and luxurious-tasting mustard-and-herb sauce to pour over top. This simple technique takes chicken from everyday to something very special. Enjoy!
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Heinz Dijon Mustard, divided
1 whole chicken (4 lb./1.8 kg), quartered
2 Tbsp. oil
1 Tbsp. flour
1 cup 25%-less-sodium chicken broth
1/3 cup minced shallots
1/2 cup dry white wine
2 tsp. each chopped fresh parsley and fresh tarragon
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How do I make it ?
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Step 1
Heat oven to 425°F.
Step 2
Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skin of all chicken pieces.
Step 3
Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.
Step 4
Roast 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.
Step 5
Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.
Step 6
Serve chicken topped with mustard sauce.
Kraft Kitchen Tips!
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Serving Suggestion
Balance this succulent roasted chicken with smart side dishes. For example, choose a mixed green salad and a hot steamed fresh vegetable.
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Variation
Omit the wine and increase the chicken stock to 2-1/2 cups.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 18 g
Saturated fat 4.5 g
23 %
Cholesterol 95 mg
Sodium 240 mg
10 %
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 30 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
10 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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