Active Time

　　20 min

　　Total Time

　　1 3/4 hr

　　Slathering mustard on chicken is one easy way to a juicy, flavorful bird. Like its creator, Ruth Cousineau, this dish revels in simplicity without being austere: Gild the lily by making a delectably creamy, mustardy gravy from the pan juices. The gravy, in turn, begs for mashed potatoes, and by adding a salad—voilà, the perfect Sunday dinner. (Editor's note: This recipe is solely the creation of Ruth Cousineau and has not been formally tested by the test kitchen.)

　　

Ingredients

Makes 4 to 6 servings

　　1 chicken (about 3 1/2 pounds)

　　1 bunch tarragon, divided

　　1/3 cup plus 1 tablespoon Dijon mustard, divided

　　1 1/2 tablespoons all-purpose flour

　　1 1/4 cups water

　　1/4 cup heavy cream

　　

Equipment:

kitchen string

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.

　　

Step 3

Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.

　　

Step 4

Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.

　　

Step 5

Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.