Recipe: Roasted Chicken, Pork, or Rabbit With Mustard Sauce

By Regina Charboneau

One of my all-time favorite dishes in the world is the poulet grandmère at New York's La Grenouille—perfectly poached chicken and vegetables, in white wine and horseradish. The sauce is then reduced and a touch of butter whipped into the reduction, and it is all served with a round of Dijon mustard and pink sea salt on the side of the plate. This dish similarly celebrates the classic pairing of white meat and mustard.

    • chicken, pork roast, or rabbit
    • Dijon mustard (2 tablespoons per pound of meat)
    • garlic
    • thyme
    • salt and pepper
    • cream (4 tablespoons per pound of meat)

Rub meat with Dijon mustard (one tablespoon per pound). Season meat with salt, pepper, garlic, and thyme—the mustard will help adhere it to the meat. Roast meat in open pan in 400-degree oven. When meat registers 155 degrees with a meat thermometer, remove from oven to top of stove. Remove meat and place on platter.

Place roasting pan on top of medium heat. Add one tablespoon more of Dijon mustard per pound of meat and add four tablespoons of heavy cream per pound. Stir with a wire whisk, and when sauce is smooth and hot, pour over meat and serve.

To read about Regina's other examples of culinary matchmaking, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/09/recipe-roasted-chicken-pork-or-rabbit-with-mustard-sauce/62449/