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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By cinfinity
Georgetown, KY
on March 30, 2013
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I used a 5lb chicken so mine was a little more difficult to work with and took longer to cook, but the finished product turned out amazing! Be sure to get the chicken completely dry before putting it in the frying pay for a good sear. I also seasoned the skin with salt and pepper as others had suggested. I will make this again.
By ponzi
Indiana
on January 24, 2012
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My wife and I have made this 4 times now, and its always been good. We made it a couple of days ago, and decided to brine the chicken first. We brined it for about 18 hours in one gallon of water, 1/2 cup of table salt, and 1/2 cup of sugar. We browned it in 2 tbs of bacon fat. OMG, it was so good. This wasn't just the best chicken I've ever had, it was one of the best meals I've ever had.
By bumom22
Malibu, CA
on June 20, 2011
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After reading some of the other reviews that said there wasn't enough flavor, I seasoned both sides of the chicken first with garlic powder, salt, and pepper. The chicken didn't cook as fast as he said it would - mine took nearly half an hour once it was in the oven. When he says to pour off most of the fat from the pan, make sure to keep the pan drippings that sink to the bottom - adds tremendous depth of flavor to the sauce. I didn't have whole grain mustard, so I added 1/4 cup of the chicken broth to reduce with the port and I added half of the herbs to the sauce, then sprinkled the rest on the chicken at the end. Per another review, luckily I did have Hoisin sauce, and I can't imagine how it would have turned out using regular BBQ sauce - this dish was SERIOUSLY AMAZING! I can also see using this sauce on beef. So delicious, I'd serve this for company. Don't listen to the reviewers that didn't like it, it was awesome.
Read all 13 reviews