Roasted Chicken with Dijon Sauce

As soon as I saw this I had to make it, since I love mustard and happened to have all of the ingredients on hand. I used boneless skinless chicken thighs instead of bone-in skin-on, since that's what I had in the freezer; if you do this cover the pan in the oven and roast for the lesser amount of time.

Roasted Chicken with Dijon Sauce
3 pounds chicken, with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream (I had milk and just boiled a little longer)
2 tablespoons smooth Dijon mustard
1 tablespoon finely chopped chives or the green parts of scallions (didn't have, didn't use)

Preheat oven to 450°F with a rack in middle. Pat chicken dry and season with salt and pepper. Heat oil in an ovenproof 12-inch heavy skillet medium-high heat until it shimmers. Brown chicken, skin side down first and turning once, about 5 minutes per batch. Don’t move the chicken until the skin is bronzed and releases itself.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer. Whisk in mustard, chives, and salt and pepper to taste. Serve chicken with sauce.