I'm serving roasted chicken tonight for the family but have a question about flavor combination with my sauce. After the chicken has been roasted I usually deglaze the pan with white wine, reduce, followed by chicken stock, reduce a bit and finish with butter and a bit of dijon mustard. My question is this, would chopped parsley added to the sauce after I've finished with the butter work, i.e. does parsley go with dijon mustard, chicken stock and white wine?
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11/8/08 at 10:03am