Dijon Roast Chicken by Deb Perelman | Williams Sonoma

Name: Dijon Roast Chicken by Deb Perelman | Williams Sonoma
Total time: 60 min
Ingredients: 3 1/2 lb. (1.75 kg) bone-in skin-on chicken thighs, drumsticks and/or breasts; see Note; Kosher salt and freshly ground pepper; 1 Tbs. unsalted butter or vegetable oil; 2 shallots, finely chopped (about 1/2 cup); 3/4 cup (6 fl. oz./180 ml) dry white wine; 1/2 cup (4 fl. oz./125 ml) chicken broth; 1/4 cup (2 oz./60 g) cr&#232;me fra&#238;che; 2 Tbs. smooth Dijon mustard; 1 Tbs. finely chopped chives, divided

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An easy to make French-inspired roast chicken dish featuring a dijon mustard sauce from Deb Perelman (@debperelman), cookbook author and founder of Smitten Kitc

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Ingredients

3 1/2&nbsp;lb.&nbsp;(1.75 kg)&nbsp;bone-in skin-on chicken&nbsp;thighs,&nbsp;drumsticks&nbsp;and/or breasts; see Note
Kosher salt&nbsp;and freshly ground&nbsp;pepper
1&nbsp;Tbs. unsalted&nbsp;butter or vegetable oil
2 shallots, finely chopped (about 1/2 cup)
3/4 cup&nbsp;(6 fl. oz./180 ml)&nbsp;dry white wine
1/2 cup&nbsp;(4 fl. oz./125 ml)&nbsp;chicken broth
1/4 cup&nbsp;(2 oz./60 g)&nbsp;cr&#232;me&nbsp;fra&#238;che
2&nbsp;Tbs.&nbsp;smooth Dijon mustard
1&nbsp;Tbs.&nbsp;finely chopped chives, divided