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Roasted Chicken with Maille Old Style Whole Grain Dijon Butter
Yield:
Serves 4Ingredients:
6 Tbsp butter, soft
1 Tbsp shallots, peeled and finely chopped
1 Tbsp fresh tarragon, leaves only, finely chopped
2 Tbsp Maille Old Style Whole Grain Dijon Mustard
Sea salt or kosher salt and freshly ground pepper to taste
One whole chicken (approx 3 ½ lbs)
2 oz bacon, cut crosswise into thin strips
16 pearl onions, peeled
4 small Yukon Gold potatoes, cut into bite-size chunks
2 sprigs thyme
2 Gala apples (or other sweet apples), peeled, cored and cut into 6 wedges each
24 button mushrooms, cleaned and trimmed
4 cloves garlic, peeled and chopped
½ cup Maille Apple Cider Vinegar
½ cup white wine
Directions:
Place rack in the lower part of the oven and preheat to 425° F.
In a small bowl, mix together 4 tablespoons of the butter, the shallots, tarragon, Maille Old Style Whole Grain Mustard and a pinch of salt and pepper. With the breast-side up, gently separate the skin of the chicken from the flesh. Run your fingers under the skin as far as you can. Scoop up the mustard butter with your fingers and spread it under the skin evenly over each side of the breast and over the flesh of the legs. Melt the remaining 2 tablespoons of butter and brush it on the chicken. Season the chicken generously with salt and pepper and set it in a roasting pan. Scatter the bacon around the chicken and roast it for 15 minutes, basting occasionally with melted butter. Add the onion, potatoes and thyme, toss well with the pan juices and bake for 15 more minutes, basting it all the while. Add the apples, mushrooms and garlic, toss well with the juices and roast for another 15 minutes or until done, continuing to baste. Transfer the chicken and vegetable to a warm platter. Skim about half the fat from the roasting pan and discard. Set the pan on the stove over medium-high heat and add the Maille Apple Cider Vinegar and wine. Stir and scrape the bottom of the pan and let the liquid reduce by half. Season with salt and pepper. Serve as a gravy alongside the chicken.
Recipe developed for Maille, courtesy of Chef Daniel Boulud, Restaurant Daniel (New York, NY). Additional recipes can be found at www.maille.com.
