The Recipes

Roast Chicken with Dijon-Tarragon Cream

I did not realize what I was getting myself into tonight.  The sauce on this chicken came out DELICIOUS.  I mean... nothing wrong with scraping up the extra from the pan and eating it after I was done with my dinner right?  Lord knows it's a good thing I live alone.


Roast Chicken with Dijon-Tarragon Cream


- 1 chicken leg quarter

- 1 T. butter at room temperature

- 1 large garlic clove, minced

- 2 T. chopped parsley

- 1/4 c. white wine

- 1 T. dijon mustard

- 2 T. cream

- 1/4 shallot, diced

- 1 lemon, juiced

- 2 T. tarragon leaves, roughly chopped

- 1/2 c. cauliflower florets

- 1/4 c. greens, rinsed

- olive oil

- salt

- pepper

Preheat the oven to 350 degrees.

Combine the butter, parsley, and half of the garlic.  Loosen the skin on the chicken and smear the butter between the skin and the flesh.  Season the outside of the chicken with salt and pepper.

Heat 1 T. of oil in a large skillet.  Add the chicken skin-side down and cook for 3-4 minutes on the first side and 2-3 minutes on the second side to establish a brown crust.

While it cooks, scatter the cauliflower in a small baking dish.  Drizzle with olive oil and season with salt and pepper.  Put the cauliflower and the pan with the chicken into the oven at the same time.  Roast for 45 minutes.

Remove the chicken from the oven, making sure that the interior temperature is 165 degrees.  Let it rest.

Return the pan to the stove top, discarding all but a light layer of olive oil.  Add the white wine to the pan and let it reduce by half.  Add the shallot and garlic and cook for another 1-2 minutes.  Stir in the dijon mustard, and once it has dissolved, add in the cream and simmer another 2-3 minutes.  Finish with half of the lemon juice.

Meanwhile, plate the chicken with the greens alongside.  Top the greens with the cauliflower and dress simply with the remaining lemon juice.

Add the tarragon into the sauce at the last minute and spoon it over the chicken.