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Roasted Chicken with Dijon Sauce

February 18, 2011

By Kath Dedon


I first noticed this recipe for Roasted Chicken with Dijon Sauce on Deb’s Smitten Kitchen blog. She raved about it. Then Laura told me that she made it, and she raved about it. I’ve now made it 3 times, and I have to say it is worth the raves!

Deb said she found the recipe in an old issue of Gourmet magazine. You can check out the original, from the March 2008 issue, here at Gourmet suggests straining the sauce, which would remove the sliced shallots. You can certainly do that, but I followed Deb’s lead and left them in.

When you read the list of ingredients, you may think that there’s nothing really special here. But, somehow, it all comes together in a perfect blend of flavors. Roasted Chicken with Dijon Sauce will definitely be one of my regular recipes; it’s perfect for a quick weeknight meal!

I have made the recipe with a whole cut-up chicken, but last night I scaled it down for two servings. I used 1¾ pounds of chicken thighs (4 thighs).

I like to serve it with smashed Yukon gold potatoes (I love my new Oxo potato masher!) and a big salad. A bit of the Dijon sauce is oh-so good on the potatoes, too!



Roasted Chicken with Dijon Sauce

(Adapted from a recipe on; originally from the March 2008 issue of Gourmet)


(print the recipe)


Serves 4


(Use 1½ – 1¾ pounds of chicken parts – 4 thighs work well – and cut the sauce ingredients in half for 2 servings)


3 pounds chicken parts, with skin and bones (cut large breast pieces in half)

1 tablespoon oil

2 small shallots, thinly sliced

¾ cup dry white wine

¾ cup reduced-sodium chicken broth

¼ cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon finely chopped chives or the green part of green onions



1. Preheat the oven to 450˚.

2. Heat an oven-proof 12-inch skillet over medium-high heat.

3. Add the oil and heat until it’s hot.

4. Add ½ of the chicken pieces and brown on both sides.* This will take about 5 minutes.

5. Remove the first batch of chicken and brown the rest of the chicken pieces.


*Last night I cut the recipe in half and just used 4 chicken thighs, so they all went in at the same time.


6. Put all of the pieces in the pan, skin-side up, and roast in the oven for 20 minutes

7. Put the chicken on a plate and cover with foil to keep warm.

8. Add the shallots, wine, and broth to the pan. Stir well and cook over medium heat until it is reduced a bit, a couple of minutes.

9. Add cream and simmer for another minute. (At this point you can choose to boil it a bit more so it reduces and thickens some more. I didn’t mind the sauce being a bit thin.)

10. Strain the sauce if you want to remove the shallots. (I didn’t do this.) Stir in the mustard. Season to taste with salt and pepper.

11. Serve the sauce over the chicken and garnish with the chives or green onions.


27 Comments leave one →
  1. February 18, 2011 4:41 pm

    My kind of recipe. My hubby LOVES anything with mustard. Kath, if you’ve made it three times, we’ll love it too!!

  2. February 18, 2011 4:51 pm

    Exactly – if it got raves 3 times, I’m going to have to try it!!

  3. February 18, 2011 6:09 pm

    Three thumbs up must be a winner. I’ll have to make this soon, because we eat a lot of chicken, and you can never have enough chicken recipes.

    Have a great weekend!

    • February 19, 2011 10:57 am

      So true! I’m always glad to find a great new chicken recipe!

  4. February 18, 2011 6:10 pm

    This chicken looks and sounds like a three time winner. I’ll have to make this soon, because we eat a lot of chicken, and you can never have enough chicken recipes.

    Have a great weekend!

  5. February 18, 2011 8:27 pm

    Wow! Does this look good. I love the shallots in the sauce .

    • February 19, 2011 10:58 am

      The shallots are great. I don’t know why you’d want to strain them out.

  6. February 18, 2011 8:49 pm

    This chicken looks like a great variation on my usual way of cooking chicken (of which I’m bored!). thanks for sharing!

  7. February 19, 2011 6:36 am

    I’m definitely adding this to our menu rotation…sounds incredible!!!! Thanks!

  8. February 19, 2011 7:58 am

    I think I’m going to rave about this next! It sounds amazing. And anything with mustard is right up my alley!

  9. February 19, 2011 9:55 am

    that looks like amazeballs.

  10. February 19, 2011 10:16 am

    Oh la la very French of you. I will have to make this again. Amazing!

    • February 19, 2011 11:02 am

      It is quite French with the cream and the Dijon, n’est-ce pas? (I really had to dig back to my high school French to come up with that!) 😉

  11. February 19, 2011 12:22 pm

    you can’t go wrong with a nice roasted chicken and your certainly adds so much more to the dish! Dijon goes so well with chicken and of course you need cream to smooth it out!
    just perfection on a plate!

  12. February 19, 2011 9:03 pm

    I could see why this was repeated. I eat a lot of chicken too and can always use some new ideas. Hope you are having a great weekend.

  13. February 20, 2011 5:04 am

    This is great! I am always trying to think of a new chicken dish to add to the rotation.. we do chicken parm and chicken cutlets often. This looks tasty!!

  14. February 20, 2011 7:53 am

    What a grand sounding entree. I really like your recipe and your photo of the dish is really first rate. It makes me want to give this a try. I hope you are having a great day. Blessings…Mary

  15. February 20, 2011 11:31 am

    I love weeknight meals like this! The chicken sounds delicious – I love anything with dijon mustard!

  16. February 20, 2011 11:50 am

    Mmmm I’m going to have to make it again soon…

  17. February 20, 2011 5:34 pm

    Mustard sauces add so much flavor – I am surprised they’re not done more. Your chicken is perfection and wishing I was dining on that dish.

  18. February 20, 2011 5:41 pm

    This sounds great. Im always looking for something yummy to do with chicken for the BF. 🙂 Thanks!

  19. February 20, 2011 9:36 pm

    I’ve been hearing good things about the recipe too…and I think your post has just confirmed that I need to make this on Monday night! I love dijon mustard, so I know the sauce will be right up my alley. Thank you for sharing tonight! I hope you have a great Monday, my friend.

  20. February 22, 2011 9:56 am

    Chicken is essential, and you’ve mastered it. GREG

  21. February 23, 2011 11:46 am

    Can I have a bite?? I haven’t had lunch yet and apparently I’m hungry! I think shallots have magic in them. I can see you are quite an amazing cook! I may need to use this recipe for something a little different for dinner…

  22. gingerbreadbagels permalink
    February 25, 2011 2:16 pm

    Wow that looks soooo good and I wish I had this for dinner! The dijon sauce sounds and looks amazing.

  23. March 12, 2011 2:29 pm

    Oh this looks great!

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