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Roast Chicken With Dijon Sauce

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3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones

1 tablespoon vegetable oil

2 small shallots, thinly sliced

3/4 cup dry white wine

3/4 cup reduced-sodium or sodium-free chicken broth

1/4 cup heavy cream

2 tablespoons smooth Dijon mustard

1 tablespoon finely chopped chives or the green parts of scallions

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