While we regularly tout the countless health benefits of consuming bone broth on a regular basis, another reason to always have broth on hand is its versatility in the kitchen. Such as, replacing your processed store bought bottled sauces to make your own healthier and more delicious sauces and gravies to accompany your meat dishes. This Pan-Roasted Chicken with Cream Sauce dish is a perfect example. This recipe and others can be found in Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN.
Love is The Ultimate Spice!
|2 cups TFC Organic Chicken Bone Broth||1 whole chicken, cut into pieces|
|2 tbsp butter, melted||2 tbsp Dijon-style mustard|
|sea salt and freshly ground black pepper||several sprigs fresh tarragon or 1 tsp dried|
|½ cup dry white wine or vermouth||½ cup heavy cream or crème fraîche|
Preheat the oven to 400°F.
Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into 2 pieces. Reserve the back and neck for making stock.
Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper. Strew the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and browned on the outside. Remove the chicken pieces to a platter and keep them warm. Place the baking pan over medium heat and deglaze the pan with the wine, stirring to remove any browned bits from the bottom of the pan. Add the broth, bring to a boil, and boil until reduced by about half. Gradually add the cream and boil to reduce it a little more, until a thick sauce consistency is reached. Season with salt. Strain the sauce into a heated bowl or gravy boat and serve with the chicken.