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Monday, April 16, 2018

Boneless Pan-Roasted Chicken with Port & Whole Grain Mustard Sauce

Serves 4

2 - 2.5 to 3 lb (1.25 to 1.5 kg) whole organic chickens each
kosher salt
freshly ground black pepper
6 tablespoons (90 ml) extra virgin olive oil
2 cups (500 ml) port wine
2 cups (500 ml) good quality canned chicken stock or broth
2 tablespoons (30 ml) bottled tomato-based barbecue sauce or hoisin sauce
4 tablespoons (60 ml) heavy cream
1 heaping teaspoon (6 ml) Dijon mustard
1 heaping teaspoon (6 ml) Meuz (whole grain) mustard
1 tablespoon (15 ml) chopped fresh tarragon
1 tablespoon (15 ml) chopped fresh Italian parsley
1 tablespoon (15 ml) fresh chives

1. Starting alongside each chicken's breastbone and following the rib cage, use a sharp knife to cut the meat away from the bones on each side; cut through the leg joints. Trim off the wings, leaving the drumettes attached. Cut out the leg bones to produce 2 boned halves from each chicken.
2. Preheat the oven to 400ºF (200ºC). Season the chicken on both sides with salt and pepper. Over high heat, heat the oil in a heavy ovenproof frying pan large enough to hold the chicken. Carefully add the chicken skin-down. Sear undisturbed until the chicken skin is golden; about 8 minutes.
3. Transfer to the oven and roast skin-down until the skin is deep golden brown and the chicken is cooked through; 12 to 15 minutes. Return the pan to the stove-top, turn the chicken skin-up, and sear over high heat 1 to 2 minutes longer. Transfer the chicken to a platter and keep warm.
4. Pour off the fat from the skillet. Add the port and swirl over high heat, stirring and scraping with a wooden spoon as needed, to deglaze the pan. Add the stock. Simmer briskly until reduced by about two thirds.
5. Stir in the barbecue sauce or hoisin. Stir in the cream, bring back to a boil, and continue simmering briskly, stirring, until thick enough to coat the back of a spoon. Season to taste with salt and pepper. Reduce the heat to low and stir in the mustards.
6. Return the chicken to the pan along with any juices that have collected. Over low heat, turn the chicken to coat with the sauce and warm it briefly. Serve with your choice of sides, garnishing the chicken with fresh herbs and the port-mustard sauce.

From: ArcaMax Publishing's "Wolfgang Puck, Tribune Content Agency" (9/21/2016)

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