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Sweet Treat! Free petite heart cocotte with $150 purchase. Use code: LOVE
Our gift to you when you spend $150: Petite Heart Cocotte, a $30 value.  Must use code LOVE at checkout. One gift per customer. Cannot be applied to prior purchases. Gift with purchase valid online at www.lecreuset.com and in Le Creuset Signature Stores January 1 - February 14, 2017 at 11:59 p.m. EST, or while supplies last. Limited quantity available. Offer not available in Le Creuset outlet stores.

Roast Chicken with Dijon Pan Sauce

Recipe Created For
Baking Dish
Main Ingredient
Poultry
Cook Time
Over 2 hrs.
Serving Size
4-6

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Warm up with the Coffee and Tea collection
Warm up with the Coffee and Tea collection
Warm up with the Coffee and Tea collection
Roast Chicken with Dijon Pan SauceRoast Chicken with Dijon Pan Sauce

Created for the 3 qt. Signature Oval Baker

Ingredients

  • 1 (3- or 4-pound) chicken
  • 3/4 cup kosher salt
  • 3 shallots
  • 2 lemons
  • 1/4 cup Dijon mustard
  • 1/4 cup crème fraiche
  • 1/4 cup water
  • Juice of 1/2 lemon

Preparation

Rinse and pat the chicken very dry. Salt the chicken well. Place it in the refrigerator to chill overnight.

Preheat oven to 450 F. Rinse the chicken again and pat dry. Place in the oval baker and stuff with a quartered lemon and a quartered shallot.

Truss the chicken so that it cooks evenly throughout.

Quarter the remaining shallots and lemons, and arrange them around the chicken. Roast in the oven 40 – 50 minutes, until the bird is golden brown and the skin is crispy.

Remove everything to a cutting board and allow to rest, while you make the mustard sauce.

For the sauce, place the oval baker on the stove over medium heat. In a small bowl, mix the mustard, crème fraiche, water and lemon juice. Add to the pan drippings.

Use a wooden spoon to scrape up any browned bits from the pan. Cook until reduced by a third, about 5 minutes or so. Add more salt and pepper to taste, if necessary.

Carve the chicken and serve the Dijon pan sauce alongside it.
LCR-2293
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