Name: Roasted Mustard Tarragon Chicken
Cook time: 20 min
Total time: 1 3/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 1 chicken (about 3 1/2 pounds); 1 bunch tarragon, divided; 1/3 cup plus 1 tablespoon Dijon mustard, divided; 1 1/2 tablespoons all-purpose flour; 1 1/4 cups water; 1/4 cup heavy cream; kitchen string

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Roasted Mustard Tarragon ChickenStephanie Foley

Slathering mustard on chicken is one easy way to a juicy, flavorful bird. Like its creator, Ruth Cousineau, this dish revels in simplicity without being austere: Gild the lily by making a delectably creamy, mustardy gravy from the pan juices. The gravy, in turn, begs for mashed potatoes, and by adding a salad—voilà, the perfect Sunday dinner. (Editor's note: This recipe is solely the creation of Ruth Cousineau and has not been formally tested by the test kitchen.)

Recipe notes

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