A recipe for roasted chicken comes from Daniel Boulud, renowned chef and owner of New York's highly rated restaurant Daniel. Whether you're having guests for a dinner party or just looking for a great home-cooked meal for your family, this is quintessential fall food, Boulud says. He points out how whole-grain mustard adds a gentle crunch and piquant flavor to the creamy butter and fresh herbs. This dish is comfort food at its finest, he says.

Roasted Chicken With Whole Grain Mustard Butter
Submitted by Gina Fletcher - Wisconsin

10-12-2002
6 T. butter, softened
1 T. shallots, peeled and finely chopped
1 T. fresh tarragon, leaves only, finely chopped
2 T. whole-grain Dijon mustard
Salt and freshly ground black pepper
3 1/2-pound chicken
2 oz. bacon, cut crosswise into thin strips

16 pearl onions, peeled
4 small Yukon Gold potatoes, cut into bite-size chunks

2 sprigs thyme
2 Gala apples (or other sweet apples), peeled, cored and cut into 6 wedges each
24 button mushrooms, cleaned and trimmed
4 cloves garlic, peeled and chopped
1/2 C. apple cider vinegar
1/2 C. white wine

Place rack in the lower part of the oven and preheat to 425 degrees. In a small bowl, mix together 4 tablespoons of the butter, the shallots, tarragon, mustard and a pinch of salt and pepper. With the breast-side up, gently separate the skin of the chicken from the flesh. Run your fingers under the skin as far as you can. Scoop up the mustard butter with your fingers, and spread it under the skin evenly over each side of the breast and over the flesh of the legs. Melt the remaining 2 tablespoons of butter and brush it on the chicken. Season the chicken generously with salt and pepper, and set it in a roasting pan. Scatter the bacon around the chicken, then roast it for 15 minutes at 425 degrees, basting occasionally with melted butter. Add the onion, potatoes and thyme, toss well with the pan juices and bake for 15 more minutes, basting it all the while. Add the apples, mushrooms and garlic, toss well with the juices, and roast for an additional 15 minutes or until done, continuing to baste (see note). Transfer the chicken and vegetable to a warm platter. Skim about half the fat from the roasting pan and discard. Set the pan on the stove over medium-high heat and add the vinegar and wine. Stir and scrape the bottom of the pan and let the liquid reduce by half. Season with salt and pepper. Serve as a gravy alongside the chicken. Serves 4.