Roasted Chicken with Dijon Pan Sauce

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES RAISE HAND PLEASE

Roasted Chicken with Dijon Pan Sauce

2 Tbsp. Heinz Dijon Mustard, divided

1 whole chicken (4 lb./1.8 kg), quartered

2 Tbsp. oil

1 Tbsp. flour

1 cup 25%-less-sodium chicken broth

1/3 cup minced shallots

1/2 cup dry white wine

2 tsp. each chopped fresh parsley and fresh tarragon

Heat oven to 425°F.

Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skin of all chicken pieces.

Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.

Roast 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.

Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.

Serve chicken topped with mustard sauce.