I’ve been hotel living now for over two weeks and this recipe is my most adventurous to date. It also presented me with a bit of a dilemma in the middle of cooking when I suddenly realized I didn’t have a wine bottle opener. Fortunately, the hotel provided serrated knife which I then used to not pop the cork, but rather to plunge the cork into the bottle.  Oh well, I did get the cup of wine I needed plus enjoyed a nice Riesling with my meal.

I have also found that my $6 purchase of Ziploc plastic containers was a brilliant decision.  They work well as mixing bowls or in this case when I needed a small bowl to hold some dijon mustard I needed to “brush” on the chicken pieces.  Brush is sort of what I did, but with no brush I improvised using a the back of a spoon to spread the mustard over the chicken pieces.

This was the first time I used the Extend Stay’s pan since it had sides that worked well for a liquid reduction instead of using my sauté pan or 4 quart pot.

A little about the ingredients…

I bought some pasture raised chicken from the Studio City Farmers’ Market a couple weeks back at the Dey Dey’s Best Ever Chicken stand. They sell half chickens which is a good choice for this recipe, since there is not a lot of room in the cooking pan.  Cooking times are a bit longer at the hotel with an electric stove top and the thin pan, but the results are great as you can see in the photo with the browned skin and meat falling off the bone.

In the end, this was a great success that didn’t really take any special tools other than a wine bottle opener.  My spoon “brushing” method worked well too.

Chicken in Wine & Dijon Reduction
Serves 2

1/2 whole chicken, bone-in split
1 cup white wine
1/2 cup chicken stock
3 shallots, finely diced
1/3 cup dijon mustard
2 tablespoons butter
1 tablespoon olive oil
salt & pepper to taste

If your breast is thick be sure to add 3 or 4 slices with a knife into the thickest area to help reduce cooking time. Brush the chicken pieces with the dijon mustard. Heat olive oil in pan at medium-high heat adding chicken pieces when hot.  Cook each side for about 15 minutes turning often being careful not to burn.  When flipping the chicken brush some more dijon mustard on to coat fully before turning. Meanwhile dice the shallots.

Remove the chicken pieces from the pan and add the shallots cooking for 1 minute then deglazing the pan with the wine.  Add the chicken stock and return the chicken to the pan.  Let this cook for about 20 minutes on medium heat letting the liquid reduce by half.  Turn the chicken throughout to coat the sauce over the chicken pieces.

Finally remove the chicken from the pan and finish the sauce by adding the butter and some salt and pepper to taste. Pour sauce over chicken and serve with a side dish or two.