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Pan-Roasted Chicken and Potatoes with Dijon Pan Sauce

Serves 4 to 6

Ingredients

½ cup flour
Salt and pepper
3 pounds bone-in, skin-on chicken parts (thighs, drumsticks, and/or breasts
1 tablespoon vegetable oil
1 ½ pounds small red new potatoes, quartered
1 medium onion, quartered and thinly sliced
2 cloves garlic, minced1 cup dry white wine1 packet Savory Choice Chicken Demi Glace
¼ cup Dijon mustard2 tablespoons finely chopped chives

Preparation

Preheat the oven to 450°F.

Pat the chicken pieces dry and season them generously with salt and black pepper. Dredge the chicken pieces on flour, shaking off the excess.

Heat the oil in a large, heavy, oven-safe skillet over medium-high heat until it is very hot but not smoking. Add the chicken pieces in a single layer, skin side down, and cook for about 3 to 4 minutes, until nicely browned. Turn the chicken pieces over and cook until the second side is nicely browned, about 3 minutes more. Transfer the browned chicken pieces to a plate and cook any remaining chicken pieces in a similar manner, transferring the browned chicken pieces to a plate.

Once all of the chicken has been browned and removed from the skillet, add the potatoes to the skillet and stir until they are coated with the fat from the pan. Add the chicken pieces back to the pan in a single layer, skin side up, nestled in amongst the potatoes. Roast in the preheated oven until the chicken is cooked through (the potatoes will be browned and tender), about 20 to 25 minutes.

Transfer the chicken and potatoes to a platter. Place the skillet on the stove and remove all but about 1 to 2 tablespoons of the accumulated fat in the pan. Turn the heat under the pan to medium and add the onion and garlic. Cook, stirring frequently, until the onion begins to soften, about 3 minutes. Add the wine and the Savory Choice Chicken Demi Glace and cook, stirring and scraping up any browned bits from the bottom of the pan, until the mixture comes to a boil. Cook until the liquid is reduced by half, about 3 minutes more. Stir in the mustard and cook, stirring, until the sauce is smooth and thickened.

Spoon the sauce over the chicken, garnish with the chives, and serve immediately.