ROASTED CHICKEN WITH MUSTARD AND TARRAGON (for four)

For the mustard crust:

2 tablespoons chopped garlic

2 tablespoons Dijon mustard

2 tablespoons dry white wine

1 tablespoon soy sauce

2 tablespoons olive oil

1 teaspoon Tabasco hot pepper sauce

2 tablespoons minced fresh tarragon, or 1 teaspoon dried

½ teaspoon salt

 

For the chicken:

1 chicken, about 3-½ pounds, quartered or cut into 8 pieces

 

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1. For the crust: Mix all ingredients in a small bowl.

2. Preheat oven to 450*.

3. Put the chicken skin side down on a paper towel and spread it with about half of the mustard mixture. Film a large skillet with oil and put the chicken inside it in one layer, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place skillet in the oven and cook the chicken, uncovered, for about 30 minutes. Run under the broiler for a few minutes if chicken is not sufficiently browned.

4. Let the chicken rest in the skillet at room temperature for 10 minutes before serving.

 

adapted from Jacques Pepin, More Fast Food My Way