Every family has their favorites. Nick is a pasta guy; spaghetti, penne and macaroni (and lots of chocolate!). Amanda is a carnivore; she loves her steaks and hamburgers bloody and rare. Chuck is in favor of a meal for supper, and I think wine and Haagen-Dazs chocolate, chocolate chip ice cream sounds like a fine meal. However, there is one thing that we can all agree upon; we love this Roasted Chicken with a Rich Dijon Sauce.
Roasted Chicken with Dijon Sauce:
3 lbs chicken parts (we happen to be partial to breasts and drumsticks, but you should use whatever your family likes)
1 Tbsp vegetable oil
2 small shallots, thinly sliced
¾ cup dry white wine
¾ cup chicken broth (perhaps reduced sodium)
¼ cup heavy cream (I always use a heavy whipping cream. It’s so rich!)
2 Tbsp Dijon mustard
1 Tbsp finely chopped chives (I love the salty, tasty goodness, so I used 2 Tbsp and it’s to die for! Scallions work quite nicely as well)
Pre-heat oven to 450°, with the rack placed in the middle.
Pat the chicken dry and sprinkle with salt and pepper (everything tastes better with black, cracked pepper!).
Heat oil in an ovenproof, 12” (or bigger), heavy skillet over medium-high heat until the oil glistens….
You may have to work the chicken in two batches. Brown the chicken by placing it skin side down until the chicken becomes a nice golden color (about 5 minutes). Turn the chicken skin side up (returning any pieces that were removed in a previous batch to the skillet) and roast in the oven, 15-20 minutes.
Transfer the chicken to a platter. Add the shallots, wine and broth to the pan juices in the skillet and bring to a boil, scraping any brown bits, until the sauce is reduced by half 2-3 minutes.
Add cream and boil until the sauce thickens (about 1-2 minutes, but you’ll really want it to thicken, or it will be too runny).
Strain the sauce through a sieve in to a bowl.
Whisk in mustard, chives, salt and pepper.
Drizzle the sauce over the chicken. It’s amazing!
Garlic Roasted Potatoes:
I make these bad boys all the time. They are mouth watering goodness! I always prepare a big batch so we have leftovers for another night.
Pre-heat oven to 375° (if you have convection capability, all the better).
3- 24 oz bags of little potatoes. I love a variety, so I always get 2 red potatoes and 1 golden. I cut them in to nice, bite size, cubes. Rinse the potatoes and place in a lightly greased roasting pan (I like a little Pam on the bottom of the pan. It really does help to prevent the potatoes sticking.).
16 cloves of garlic…or more (you know how much I love the garlic!). You can use less certainly; but three pounds is a lot of potatoes. Press the garlic and spread evenly across the pan.
Add salt (sea) and pepper (cracked black pepper baby) and cover with a light coating of olive oil. You want enough to coat the potatoes, but not so much that the potatoes are drowning in oil, because that would be gross. Mix well.
Roast for about 45-60 minutes and serve.
My people are all willing to eat broccoli (unlikely choice right?). So we make broccoli 9 out of 10 nights. I buy the florets in a bag, all ready to go. I bring water to a boil in a large saucepan and add the broccoli, drain and butter (butter and ranch dressing would be precisely the way one is able to choke down the vegetables!).
Chicken, potatoes and broccoli; a more healthy and more delicious dinner!!