| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup beef broth
- 1/2 cup white wine
- 2 1/2 tablespoons dry mustard powder
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, chopped, plus 2 cloves, smashed
- 1/2 medium onion, chopped
- Salt and fresh ground pepper
- 4 chicken quarters (thigh and drumstick attached)
- 3 tablespoons canola or vegetable oil
- 4 tablespoons butter
- 1 cup half-and-half
- 1 sprig rosemary
- 2 teaspoons cornstarch
- 1 tablespoon whole-grain mustard
- Juice of 1/2 lemon
Instructions
- In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 400 degrees F
- Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
- Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
- Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 747 |
| Total Fat | 53 g |
| Saturated Fat | 19 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 278 mg |
| Sodium | 1072 mg |
Reviews
Here is what I found on boiling the marinade to use as a sauce. It is safe!!! When Is It Safe to Use a Marinade?
Marinating meat before cooking can add flavor and moisture to a dish. Raw meat and fish have germs on their surfaces that will contaminate a marinade after use. Even if your marinade has acid or alcohol, these ingredients are not strong enough to kill the germs. Enough contamination remains that you can get sick from a foodborne illness if you use the marinade for basting or as a sauce.
Marinating meat before cooking can add flavor and moisture to a dish. Raw meat and fish have germs on their surfaces that will contaminate a marinade after use. Even if your marinade has acid or alcohol, these ingredients are not strong enough to kill the germs. Enough contamination remains that you can get sick from a foodborne illness if you use the marinade for basting or as a sauce.
The most effective way to kill the germs and make the marinade safe to eat is to boil it. This is an approved suggestion according to the FDA guidelines.
Just when I thought there couldn’t be a new and unique chicken recipe…you proved me wrong. This has an amazing taste I plan to make again…soon.
Wonderful. Thanks Daphne.
this was great, the leftover sauce is going over pork medallions tomorrow night.
Loved this chicken and sauce! I marinated mine overnight. I messed up the sauce using 2 tablespoons instead of teaspoons but no biggie. I just added the rest of the sauce and put it back to a boil. Yummy!!
I loved this dish. I’m not really a mustard person but the mustard added a brightness to the sauce that was quite yummy. Family loved it.
Made this tonight for dinner and it was very tasty with the mustard sauce. I’m not a big mustard fan, but it provides a nice depth of taste without being overpowering. I cooked the chicken a little longer in the oven because I had a bone in breast that was quite large (cooked half a chicken instead of just the dark meat). Will definitely make this again!!
This was an EXCELLENT recipe!!!! I followed to the recipe to the bone and the sauce is a acquiring taste but hey who cares the chicken was DELICIOUS… the only thing is that I had to cook the chicken a little longer, other than that the recipe is very good!!!!!
Served it to company without having tried the recipe before..bit labor intensive but they loved it. Served it with the horseradish mashed potatoes. Lots of raves.
Delicious! It needs to cook a little longer in the oven than 12 minutes, but this recipe is so good. I will definitely cook this chicken again and again.
Delicious recipe. It was a bit labor intensive but relax and drink that bottle of wine you need for the marinade and then this recipe works well for cooking on a weekend. The sauce was delicious and I really don’t understand what the concern is with using the marinade, you bring it to a boil and it gets fully cooked! Oh well, y’all are missing out because it brings a great depth of flavor. The chicken paired well with the horseradish mashed potatoes and crispy brussel sprouts that were also featured in the episode. I would definitely do this recipe again if I am having company over, as long as I do all my prep ahead of time so I am not stuck in the chicken all night.