Roast chicken pieces Dijonnaise from All About Roasting: A New Approach to a Classic Art (page 302) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tarragon for parsley or chervil.

  • twoyolks on November 20, 2025

    The chicken itself was tasty and well cooked. The creme fraiche never melted in the oven so I had to scrap it into the sauce. It emulsified when I boiled down the sauce. I enjoyed the flavor of the sauce also.

  • TrishaCP on October 14, 2014

    This was a wonderful dish- very easy to prepare but so delicious. The mustard and crème fraîche make a luxurious sauce so be sure to serve this with something to mop it up- we used rice.

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