Active Time

　　15 min

　　Total Time

　　45 min

　　Adding Dijon to this sauce lends not only a nice kick but also body and richness—without resorting to lots of cream and butter (a shocking idea in an issue that sings the praises of French food, we know).

　　

Ingredients

Makes 4 servings

　　3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones

　　1 tablespoon vegetable oil

　　2 small shallots, thinly sliced

　　3/4 cup dry white wine

　　3/4 cup reduced-sodium chicken broth

　　1/4 cup heavy cream

　　2 tablespoons Dijon mustard

　　1 tablespoon finely chopped chives

　　

Step 1

Preheat oven to 450F with rack in middle.

　　

Step 2

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

　　

Step 3

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

　　

Step 4

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

　　

Step 5

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

　　

Step 6

Serve chicken with sauce.