How to Elevate Your Roast Chicken with Prosecco Mustard Creme Fraiche Sauce: Delicious Koji Cooks Recipe Part 2

ROAST CHICKEN WITH PROSECCO MUSTARD CREME FRAICHE SAUCE

ROAST CHICKEN FROM PRECEDING ROAST CHICKEN RECIPE PART 1

SAUTÉING THE ONION

THE SAUCE REDUCING

ADDING THE TARRAGON

Prepare the roast chicken using the Roast Chicken Part One recipe and carve it as shown. Accompany it with rice, potatoes, or noodles, and a simple green vegetable such as steamed broccoli. Top with Prosecco Mustard Creme Fraiche Sauce.

PROSECCO MUSTARD CREME FRAICHE SAUCE - Recipe (serves 4-6)

2 tablespoons of unsalted butter

1/3 cup of sweet onion, diced

2 tablespoons of Dijon mustard

1-1/2 cups Prosecco

One-third cup of Crème Fraîche

1/4 teaspoon kosher salt

10 turns of freshly ground white pepper.

1/2 teaspoon dried Tarragon - optional

METHOD

Set a medium-sized saucepan over medium heat, add the butter, and allow it to melt. Add the onion and cook, stirring, until it turns translucent, approximately 4 minutes. Raise the heat to medium-high, mix in the mustard and Prosecco, bring to a gentle boil, and reduce by half, about 8-10 minutes. Incorporate the crème fraîche, salt, pepper, and tarragon if desired, and let it simmer for 2 minutes. Keep it warm. Generously ladle over the hot Roast Chicken and serve.

PRINT RECIPE