Oh my , this is my new favorite recipe!
Wolfgang’s original recipe is titled: “Pan-Roasted Chicken with Port and Whole Grain Mustard”.
I’ve made this chicken three times. The first time I made the port/mustard sauce. The second time I made it with a lemon sauce. I prefer my lemon sauce, but Mark loves the Port Mustard Sauce.
Pan-Roasted Chicken with Port and Whole Grain Mustard
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 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(NOTE: I don’t agree with this time, check it after 30 minutes and use a meat thermometer), 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.
Now that I’ve roasted a whole butterflied chicken, I’ll probably use this method all of the time. Why? It cooks faster, more evenly, and the initial pan frying makes the skin unbelievably crispy, and the meat stays very moist.
Don’t be intimidated by the method of butterflying the chicken–with the right tool, it’s easy!
Use a quality pair of kitchen shears to cut out the backbone. Here is a video showing how to butterfly a chicken, BUT this man cuts his in half at the end–DO NOT cut chicken in two halves for this particular recipe–we want to keep it whole.
To peek at the steps, just click below…
Use a good port wine. In the photo, I’m showing BBQ sauce, but I didn’t add it–it is simply optional.
This was a last minute menu plan. I’d recommend a good basmati rice or mashed yukon golds with this chicken.
When I serve the chicken with lemon sauce, I prefer garlic mashed potatoes or lemon butter rice.
The roasting time on the recipe didn’t work for me. I use my trusty meat and poultry thermometer to get it the proper internal temperature before removing it from the oven to sit for about 15 more minutes. I check it after 30 minutes and adjust the time.