Wolfgang Puck’s Pan-Roasted Chicken w/ Port and Whole Grain Mustard

December 12, 2008 at 8:27 am | Posted in baking, cooking, Food, photography, Recipes, Weeknight Dinners | 8 Comments
Tags: blutterflied chicken, butterflying chicken, chicken, chicken recipes, cooking, Food, pan roasted chicken, Pan-Roasted Chicken with Port and Whole Grain Mustard, Recipes, roasting, wolfgang puck

"Pan-Roasted Chicken with Port and Whole Grain Mustard"

Oh my , this is my new favorite recipe!

Wolfgang’s original recipe is titled: “Pan-Roasted Chicken with Port and Whole Grain Mustard”.

I’ve made this chicken three times. The first time I made the port/mustard sauce. The second time I made it with a lemon sauce. I prefer my lemon sauce, but Mark loves the Port Mustard Sauce.

Pan-Roasted Chicken with Port and Whole Grain Mustard

3 tablespoons olive oil
1 whole frying chicken, 3 to 4 pounds, butterflied
1/2 cup port wine
1/2 cup chicken stock or 2 tablespoons BBQ sauce
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Meaux (whole grain) mustard
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped tarragon leaves Preheat oven to 400 degrees F.Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.

Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes(NOTE: I don’t agree with this time, check it after 30 minutes and use a meat thermometer), depending on its size. When the chicken is done, transfer it to the plate and keep warm.

Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don’t have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

Now that I’ve roasted a whole butterflied chicken, I’ll probably use this method all of the time. Why? It cooks faster, more evenly, and the initial pan frying makes the skin unbelievably crispy, and the meat stays very moist.

Don’t be intimidated by the method of butterflying the chicken–with the right tool, it’s easy!

Use a quality pair of kitchen shears to cut out the backbone. Here is a video showing how to butterfly a chicken, BUT this man cuts his in half at the end–DO NOT cut chicken in two halves for this particular recipe–we want to keep it whole.

To peek at the steps, just click below…

Gather your ingredients..you'll also need the chicken and some cream.

Use a good port wine. In the photo, I’m showing BBQ sauce, but I didn’t add it–it is simply optional.

Butterfly Chicken

Cook skin side down first...don't flip it too soon or you'll lose the skin!

Flip and pan fry for approx 6 more minutes.

Making the port mustard sauce.

Dinner is served

This was a last minute menu plan. I’d recommend a good basmati rice or mashed yukon golds with this chicken.

When I serve the chicken with lemon sauce, I prefer garlic mashed potatoes or lemon butter rice.

The roasting time on the recipe didn’t work for me. I use my trusty meat and poultry thermometer to get it the proper internal temperature before removing it from the oven to sit for about 15 more minutes. I check it after 30 minutes and adjust the time.

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8 Comments »

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Does that ever look GOOD!

It looks like a wonderful meal for over the holidays.

Thanks for sharing this A, I will definitely try it. So many of the recipes you’ve given over the years have become staples for us

Comment by Maven— December 12, 2008 #

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I hope you like it. I’m not a mustard fan, so I prefer to make a lemon butter sauce to go with. Mark, however, loves WP’s sauce too.
Don’t forget to pour yourself a glass of port to go with
Thank you, I’m happy you have enjoyed many of the same recipes I enjoy.
I’m off to make some pizzelles now! Enjoy the weekend. We’re freezing down here.

Comment by angelnina— December 13, 2008 #

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I watched the video on butterflying the chicken. It seemed so easy. I thought it would be hard. It really looks delicous.

Comment by weezy— December 14, 2008 #

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WeezY: It is easy if you use good kitchen shears. It also makes the chicken cook more evenly.

Comment by angelnina— December 14, 2008 #

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[...] and pan roast my chickens. I learned to do this from a Wolfgang Puck recipe for “Pan Roasted Chicken with Port and Whole Grain Mustard“. You may roast your chicken any way you choose, but I find butterflying and pan roasting [...]

Pingback by Julia Child’s “Poulet au Porto” « Angelnina’s Printable Recipes— November 18, 2009 #

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[...] to butterfly and pan roast my chickens. I learned to do this from a Wolfgang Puck recipe for “Pan Roasted Chicken with Port and Whole Grain Mustard”. You may roast your chicken any way you choose, but I find butterflying and pan roasting gives [...]

Pingback by Julia Child’s “Poulet au Porto” (Roast Chicken Steeped with Port Wine, Cream, and Mushrooms) « Angelnina’s Cottage— November 18, 2009 #

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We made this last night. It was the best chicken I’ve ever had. I highly recommend it. We made a couple of alterations; We put a cast iron skillet on top of the chicken when it was browning on top of the stove, to weigh it down, and see if it could get a little crispy. 10 minutes wasn’t enough to brown it, so we kept it on the stove top for over 15 minutes. The recipe says 10-15 minutes in the oven. That’s not nearly enough time. We inserted a probe thermometer in the breast, and cooked it to 160 degrees (carry over to 165). It took at least 1/2 hour in a 400 degree oven. We used a different red wine because we didn’t have any port, but it still turned out great. Can’t wait to do it again.

Comment by Don P— April 11, 2011 #

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- I’m so glad you like it! Yes, I agree and that is why I had to alter the recipe–although far be it for me to question Wolfgang’s recipe Ha!
  
  Comment by angelnina— June 6, 2011 #
  
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