Roasted Mustard Tarragon Chicken
"Slathering mustard on chicken is one easy way to a juicy, flavorful bird. Like its creator, Ruth Cousineau, this dish revels in simplicity without being austere: Gild the lily by making a delectably creamy, mustardy gravy from the pan juices. The gravy, in turn, begs for mashed potatoes, and by adding a salad—voilà, the perfect Sunday dinner. (Editor's note: This recipe is solely the creation of Ruth Cousineau and has not been formally tested by the test kitchen.)..."
INGREDIENTS
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1 chicken (about 3 1/2 pounds)
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1 bunch tarragon, divided
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1/3 cup plus 1 tablespoon Dijon mustard, divided
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1 1/2 tablespoons all-purpose flour
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1 1/4 cups water
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1/4 cup heavy cream
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kitchen string
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