Chicken With Honey-Mustard Sauce

4
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"I've been entering a bunch of recipes that I have saved for years. This is one from The Four Seasons in NY, and it sounds terrific. Times do not reflect chilling time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (696 g)
  • Calories 944.6
  • Total Fat - 29.4 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 816.5 mg
  • Sodium - 800.4 mg
  • Total Carbohydrate - 111.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 105.1 g
  • Protein - 64.1 g
  • Calcium - 141 mg
  • Iron - 11 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.4 mg

Step 1

Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl.

Step 2

Transfer 3/4 cup honey mustard sauce to small bowl and set aside to use at serving time.

Step 3

Place chicken in large roasting pan. Pour remaining honey-mustard sauce over.

Step 4

Cover and refrigerate at least 2 hours and up to 4 hours.

Step 5

Preheat oven to 350F.

Step 6

Remove chicken from marinade; reserve marinade.

Step 7

Place chicken, skin side up, on rimmed baking sheet.

Step 8

Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings.

Step 9

Increase heat to 400F.

Step 10

Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.

Step 11

Toss frisee (endive) in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper.

Step 12

Divide salad among plates. Top with chicken.

Step 13

Garnish with tomatoes, if desired.

Step 14

Serve, passing remaining sauce separately.

Tips & Variations


No special items needed.

Related

ForeverMama

This chicken recipe came out juicy and tender. The honey mustard mixture gave it some good tastiness, making us lick our fingers. I cut the honey mustard mixture in half, using a 5 lb chicken and it was more than plenty. Next time I might add some salt, pepper, and a bit more wine and vinegar, for a little extra tang. We didn’t serve it with the suggested endive and tomatoes, but can see how it would match pretty well. Thank you, Lazyme, for sharing. Made it for FYC.

review by:
(12 Oct 2020)