Pan-Roasted Chicken with Port and Whole-Grain Mustard

Recipe courtesy Wolfgang Puck

Show: Food Network SpecialsEpisode: Kelsey Grammer

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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

Directions

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.

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Comments & Reviews

recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
Misty fort mill, SC 11-07-2009
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every1 loved it!!!!!!!
Rated: 5 stars out of 5

This was a great meal and pretty easy to make.My whole family liked it,even my 8 year old.
recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
Mirielle Dallas, TX 02-06-2009
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Dont Forget the Hoisin!
Rated: 5 stars out of 5

Watching this episode and then reading the recipe I thought might be a little misleading for some. Wolf suggested Hoisin... sauce, an asian BBQ sauce during the show and I found some and used it instead of reg. BBQ(per recipe instructions) or stock and everyone was blown away! Simple but fabulous taste. The secret here is in the Hoisin. The Hoisin. Read more
recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
Kristin Santa Monica, CA 12-08-2008
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Great roasted chicken recipe with shorter cooking time than normal!
Rated: 5 stars out of 5

We very much enjoyed this recipe- the sauce was AMAZING (we used a nice marsala because we were out of port, but still... great!). I definitely agree that the cook time in the oven can go longer- we gave it another 10 minutes in the oven. Andm make sure you watch the skin while searing. If we had just gone with 5-7 minutes, the skin wouldn't have been crispy at all- it was more like 10 minutes for us. The sauce is the real winner here. We also did a lot of seasoning before and after pan-searing, with sea salt, cracked pepper, and at the 2nd reduction of the roux, we added 2 cloves of minced garlic. I think every dish requires garlic though!Read more
recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
Anonymous 06-26-2008
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Expat in the Netherlands
Rated: 4 stars out of 5

I made this dish tonight for dinner. The recipe was easy and tasty. The sauce is lovely paired with the chicken and has an... unusual taste. Both my husband and I enjoyed this dish paired with a rice pilaf. This is a nice week night entree.Read more
recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
JULIET Denver, CO 01-04-2008
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Delicious
Rated: 4 stars out of 5

This was excellent. The sauce was fantastic, and the chicken was juicy with a nice crispy skin. I would have given it five... stars but it definitely needs more cook time in the oven and I was surprised at the lack of seasoning the chicken before frying. I did some basic herbs and spices, and tucked some butter under the skin. Thanks!Read more
recipe Pan-Roasted Chicken with Port and Whole-Grain Mustard
Camila Atlanta, GA 11-21-2007
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MORE LIKE WOLFGANG MUCK.
Rated: 1 stars out of 5

you call this chicken? i followed the instructions word for word and my dog wouldnt even eat it. what a joke. MORE LIKE... WOLFGANG SUCK.Read more