James Carrier
Yield
Makes 4 servings

Notes: Serve with mashed potatoes and a relish made of equal parts chopped and sautéed leeks, sautéed red bell peppers, and chopped pitted niçoise olives.

How to Make It

Step 1

In a 10- to 12-inch ovenproof frying pan over high heat, boil wine and shallots, stirring often, until liquid evaporates, about 12 minutes.

Step 2

Add broth to pan; boil until reduced to 1 3/4 cups, about 12 minutes. Stir in tomato paste and half the sage; simmer over medium heat for 2 minutes. Pour sauce into a bowl and add 1 tablespoon olive oil. Rinse and wipe pan dry.

Step 3

In another bowl, combine remaining sage, mustard, thyme, and garlic.

Step 4

From a long side on each breast, pull chicken skin almost free, leaving attached on the opposite edge. Smear exposed areas evenly with mustard mixture. Neatly lay skin back in place.

Step 5

Place frying pan over high heat and add 2 teaspoons olive oil. When hot, add chicken, skin down, and brown well, 2 to 3 minutes. Do not turn pieces.

Step 6

Place pan in a 450° oven and bake until chicken is no longer pink in thickest part (cut to test), about 15 minutes. Discard fat from pan. Set each chicken piece, skin up, on a dinner plate; keep warm.

Step 7

Add sauce to pan and stir over high heat until simmering. Spoon sauce equally around chicken. Season to taste with salt and pepper.

Pastis Restaurant, Los Angeles, California

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