Roast chicken with mustard and grapes
Roast
I’ll admit that I don’t eat as much fruit as I should, but when grapes are in season, I can never resist bringing some home from our farmers’ market. I’m always looking for savory applications for grapes, and I have come to love using them to dress up pan sauces. This one features both mustard seeds and Dijon mustard, as well as the warm, lemony flavor of coriander. I think the combination works really well, and makes a great accent to a simple plate of roast chicken – it’s easy enough for a weeknight, but elegant enough for company. Note: I prefer to use a light homemade chicken broth – if you are using a commercial brand, use an unsalted variety so you can control the level of sodium. As far as the Dijon goes, I like it really sharp – Maille Extra Hot is a favorite. - lastnightsdinner
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