CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.