Grilled Chicken With Mustard Sauce Recipe

Instructions

1. Make the chicken: Bring the chicken to room temperature, then rub all over with the salt and black pepper. Heat a grill to medium-high (about 400°F). In a small bowl, whisk together the mustard, ­vegetable oil, and wine and set aside.

2. Grill the chicken skin-side down and do not disturb until the skin is crisp and deep brown, about 10 minutes. Flip the chicken, brush with the whole-grain mustard mixture, and grill until an instant-read ­thermometer inserted into the thickest part of the thigh reads 165°F, 35–45 minutes more.

3. Meanwhile, make the sauce: To a small pot over medium heat, add the olive oil and shallots and cook, stirring ­occasionally, until slightly softened, 2–3 minutes. Add the wine and simmer until the shallots are completely soft and the liquid is reduced by half, about 10 minutes. Turn the heat to medium-low and stir in the crème fraîche, 1 tablespoon at a time, until the mixture is smooth and coats the spoon. Stir in the mustard, season to taste with salt and black pepper, then remove from the heat. Cover the pot to keep the sauce warm while you finish cooking the chicken.

4. Transfer the chicken to a cutting board and set aside to rest for 10 minutes before carving into 4–6 pieces. Serve hot or warm with the mustard sauce on the side.