Roasted Mustard Tarragon ChickenStephanie Foley
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.)
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