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.
Yield: Makes 4 servings
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Amount per serving
- Calories: 439
- Calories from fat: 37%
- Protein: 53g
- Fat: 18g
- Saturated fat: 4.2g
- Carbohydrate: 10g
- Fiber: 0.6g
- Sodium: 389mg
- Cholesterol: 130mg
- 2 cups dry red wine
- 1 cup minced shallots
- 3 cups fat-skimmed unsalted or reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1/4 cup coarse-grain mustard
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 4 boned chicken breast halves (2 lb. total) with skin attached
- Salt and cracked pepper
- 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.
- 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.
- 3. In another bowl, combine remaining sage, mustard, thyme, and garlic.
- 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.
- 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.
- 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.
- 7. Add sauce to pan and stir over high heat until simmering. Spoon sauce equally around chicken. Season to taste with salt and pepper.
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