Yield: 4 Servings
1 4 Lb. Roasting Chicken
1 1/2 Teaspoons French Grey Salt
3 Tablespoons Olive Oil, Divided
2 Teaspoons Ground Green Peppercorns Divided
1 Cup Diced Celery
1 Cup Diced Yellow Onion or Scallions
1 Cup Dry White Wine
1 Tablespoon Whole Grain Mustard
1 1/2 Tablespoons Country French Seasoning
1/2 Teaspoon Lavender Sea Salt
2 Cups Low Sodium Chicken Stock
3 Tablespoons Unsalted Butter
This is one of our favorite dishes to cook around MorningStar Kitchen because it is easy to prepare. And yet, the flavor suggests to your guests that you've worked all day to prepare such a spectacular dish. Our Country French Seasoning guarantees perfect flavor every time - perfect French flavor that will leave your guests feeling like they've just eaten in a quaint little French bistro! Chef's Note: believe it or not, the Green Peppercorns add a nuance to the flavor that you can't get by using black pepper. If you don't have any of the green, substitute White Peppercorns, which is the pepper of choice in most French Kitchens.
Rinse and pat chicken dry. Sprinkle liberally with French Grey Salt and Green Pepper and let stand for 15-20 minutes.
Heat olive oil in large French saute' pan placed over medium high heat. Add chicken and saute' until golden brown, about 3 minutes per side. Remove chicken from pan and set aside. Add onion and celery to pan and saute' until onions are slightly transparent. Remove vegetables from pan and set aside.
Preheat oven to 375 degrees.
Deglaze pan with white wine. Add mustard, seasoning, and remaining salt and pepper. Blend well and add chicken stock to the pan. Cook, stirring frequently, over medium heat until liquids have reduced by half. Remove pan from heat, add butter, and allow to melt. Give the mixture a final stir to combine well.
Return chicken to the pan, sprinkle sauteed vegetables over the top, and ladle some of the pan sauce on top of each piece. Place pan, uncovered, in center of oven and roast for 20 minutes; reduce oven temperature to 325 degrees, cover pan, and continue roasting, basting occasionally. until chicken reads 165 degrees on meat thermometer (another 35-40 minutes). Once done, remove chicken from oven, transfer to a plate and allow to stand for 15 minutes before serving.
Cut chicken into pieces and place on a large platter. Drizzle with pan juices over the top. Serve with mashed or roasted potatoes.