Ingredients

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

Instructions

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.