Ingredients

The following ingredients have 4 Servings
  • 3 lb. whole chicken
  • Salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup milk (whole milk recommended)
  • 3/4 cup chicken broth or stock
  • 1/4 cup Dijon mustard
  • 1 tsp mustard powder
  • 1 Tbsp fresh herbs (chopped, or 1 tsp dried *See Note 1 below)
  • 1 small onion (peeled and quartered)
  • 2 garlic cloves (whole, peeled)
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • Salt and freshly ground pepper

Instruction

  • Preheat oven to 400F.
  • Heat oil over medium-high heat, in an ovenproof skillet on the stove-top. Meanwhile, season chicken with salt and freshly ground pepper.
  • Make the milk braising mixture by combining all the ingredients in a large measuring cup and whisking together well. Prepare the onion and garlic. Set aside.
  • Add chicken to hot skillet, breast side down and sear until it develops a bit of colour. Flip and sear the underside and set on its side to sear both sides as well. You don't have to worry about developing a lot of colour. We just want to cook off a bit of the fat a bit and seal the outside of the chicken.
  • Remove chicken to a plate and spoon or pour off any fat in the pan. Return the chicken to the pan. Add the onion and garlic. Pour in the milk/mustard mixture.
  • Place skillet into preheated oven uncovered, and roast until the chicken is cooked, measuring at least 165F internal temperature, when tested in the thickest part of the breast meat with an instant read thermometer, about 1 hour.
  • Remove from oven and then remove the chicken to a cutting board to rest. Place the skillet back onto the stove-top over medium heat. Stir together the cornstarch and water until smooth. Add to the skillet a bit at a time, stirring well between additions, until the gravy is the desired thickness. Taste the gravy and season well with salt and freshly ground pepper.