Chicken With Honey-Mustard Sauce
Recipe: #17845
March 09, 2015
Categories: Chicken, Sunday Dinner, Oven Bake Gluten-Free, No Eggs, Non-Dairy, Wine, Whole Chicken, Kosher Meat, Chicken Dinner, , more
"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."
Ingredients
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 by Step Method
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
No special items needed.