Roasted Chicken with Dijon Cream Sauce

Roasted Chicken with a Dijon Cream Sauce - Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce.

Roasted chicken with dijon cream sauce is melt-in-your-mouth delicious! This is my take on the French Poulet à la Dijonnaise (chicken in a dijon white wine sauce). Tender roasted chicken smothered in a creamy, tangy, tarragon sauce. A simple bistro-style dish that makes a great weeknight meal yet elegant enough to serve dinner guests!

Roasted Chicken with Dijon Cream Sauce

whole spatchcock chicken in a cast iron roasting pan

Spatchcock chicken will cook faster and more evenly. (A whole intact chicken can be roasted with this sauce but it will take longer to cook.) Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone. Turn the chicken over and press down on the chicken to flatten it completely. ( I have pressed the chicken flat without incising the cartilage and it works just as well.)

Dry the chicken with paper towels, season with salt and pepper.

chicken brushed with Dijon , tarragon, and creme fraichePlace the chicken in an oven proof roasting pan. Brush the chicken with the dijon mustard, sprinkle the fresh tarragon evenly over and spoon the creme fraiche over the entire chicken.

Roasted Chicken with Dijon Cream Sauce - Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce.

Roast the chicken for 40-60 minutes, until the thickest part of the breast registers 150°F on an instant-read thermometer and the legs are at least 175°F.

Remove the chicken from the pan to a plate to rest. Remove all but 2 tablespoons of fat from the roasting pan. Place the pan over medium-high heat and bring to a boil, whisk in 1 tablespoon of flour and cook for at least 1 minute. Add the 1/4 cup of white wine, 1 cup of chicken stock, and boil until it thickens about 3-4 minutes.

Roasted Chicken with Dijon Cream Sauce on a white plate garnished with fresh tarragon

Slice the chicken into serving size pieces and drizzle with the sauce.

Roasted Chicken with Dijon Cream Sauce - Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce.

Serve and enjoy this roasted chicken with dijon cream sauce!

Roasted Chicken with Dijon Cream Sauce
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Roasted Chicken with Dijon Cream Sauce - Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce.

Course: Chicken, Main Course
Cuisine: French
Author: DSTR
Ingredients
For the chicken
  • 1 3-5lb whole chicken
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 3 tbsp Dijon mustard
  • 1 1/2 tbsp fresh tarragon, chopped
  • 1/2 cup creme fraiche
For the sauce:
  • 2 tbsp pan drippings
  • 1 tbsp flour
  • 1/4 cup white wine
  • 1 cup chicken stock
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.

  2. Remove giblets.  Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone. Turn the chicken over and press down on the chicken to flatten it completely. 

  3. Pat the chicken dry with paper towels, season with salt, pepper, and place it in the roasting pan.

  4. Brush the dijon mustard evenly over the chicken, sprinkle the tarragon over evenly. Then spoon the creme fraiche over the chicken.

  5. Roast for 40-60 minutes, until the thickest part of the breast registers 150°F on an instant-read thermometer and the legs are at least 175°F.

  6. Remove the chicken from the pan to a cutting board or plate to rest. 

  7. Remove all but 2 tablespoons of fat from the roasting pan. Place the pan over medium-high heat and bring to a boil, whisk in 1 tablespoon of flour and cook for at least 1 minute. Add the 1/4 cup of white wine, 1 cup of chicken stock, and boil until it thickens about 3-4 minutes.
  8. Slice the chicken into serving size pieces and drizzle with the sauce. 

 Roasted Chicken with Dijon Cream Sauce - Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce. #dinner #recipes #chickenMore Delicious Recipes

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Shared with Link Parties & Weekend Potluck

Comments

  1. Reply

    This looks absolutely delicious. Thank you so much for sharing. Can’t wait to make this at home. I love dijon mustard, but have yet to make a sauce like this.

    1. Reply

      Thank you, Billy! The sauce is amazing!

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