Pan-Roasted Chicken with Port and Whole-Grain Mustard

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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.

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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.

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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.

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do not make! very disappointed that this is a wolfgang puck recipe. the sauce is bland and lacking something. the chicken cooks well and turns out tender, but again no herbs-bland. would not make again and would not serve to friends.

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This was a great meal and pretty easy to make.My whole family liked it,even my 8 year old.

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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.

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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!

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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.

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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!

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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.