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Yes, Roast Chicken, I Will Marry You.

February 2, 2011

We are snowed in, y’all.  Two days in a row, which never happens in Dallas.  I decided to make something hearty and warming for dinner, so I consulted smittenkitchen.com.  If you never heard of it, get your ass over there now.  You will not regret it.  Here’s what we had last night:

3 pounds chicken parts, with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium or sodium-free chicken broth
1/4 cup heavy cream
2 tablespoons smooth Dijon mustard
1 tablespoon finely chopped chives or the green parts of scallions

Preheat oven to 450°F. Pat chicken dry and season generously with salt and freshly ground black pepper. Heat oil in 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.

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

Serve with mashed potatoes and a green veggie.  Heaven!  I almost hope  it snows again tomorrow…

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