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Share-A-Chef Wednesdays

Hello Everyone!!

I hope you all are having a great week thus far, I have been busy subbing and trying something new, ZUMBA OUTSIDE! Yeah, at first my friend and I were like, uhhh, I don't know if I want to do this outside for all the world to see, but it went fine! Once we got started everything went smoothly and we ended up with a great workout as an end result! Anyways, I am here for another great Share-A-Chef post. This week I am talking about Daphne Brogdon from the Food Network. Daphne is a television personality, comic, blogger, wife and mom. She began her career as radio producer and on-air personality, but her witty personality paved the way for  her to host a variety of television shows. As the wife of professional chef Mark Peel, Brogdon began to test recipes, cater, and manage business development ventures. Now she has an amazing show on The Food Network entitled, Daphne's Dishes that is simply divine! The recipe that I have decided to share today is her Pan-Roasted Chicken with Creamy Mustard Sauce..... OMG!! That is all I can say! Check out the recipe below and tell me in the comments what your favorite chicken recipe is.

Talk to you all soon,


Pan-Roasted Chicken with Creamy Mustard Sauce
13 Reviews
Recipe courtesy of Daphne Brogdon
Daphne Dishes
Comfort for a Friend

1 video | Daphne's Pan-Roasted Chicken (04:30)
Total Time:
1 hr 40 min
10 min
1 hr
30 min
Yield:4 servings
Next Recipe

Daphne's Pan-Roasted Chicken (04:30)
Daphne serves her roast chicken with a creamy mustard-rosemary sauce.
1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon
In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.

Preheat the oven to 400 degrees F

Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.

Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.

Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

Recipe courtesy of Daphne Brogdon

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