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Recipe: Roasted Chicken With Mustard Port Sauce

Wolfgang Puck

Lesson time 12:05 min

Wolfgang breaks down the recipe he created for his Los Angeles exclusive French restaurant Ma Maison. Discover the secret to perfectly crispy chicken skin, and learn to make a tangy, sweet sauce that makes this dish unforgettable.

Wolfgang Puck
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In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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Chicken is probably the most popular protein out there. Everybody eats chicken. Most of the time people complain, say, ah, chicken is bland, chicken has not this or that. I gonna show you how to make a delicious chicken with a port wine mustard sauce. The most important thing, though, is that you have your stock ready. Now we have a beautiful veal stock which we reduced to a demi-glace. So it will be really easy to make a great sauce. Now, it is so simple. I have here a half a chicken. So try to keep it at room temperature before you cook it. Take it out half an hour before. And then you have to season it. A little salt and pepper on both sides. All right. If you like it spicy, just add a little bit more pepper. All right. So now the chicken is ready. You don't need any flour on it, or any breadcrumbs, or anything. The chicken will get extra crispy if you sear it in a really hot pan. OK? So here we have a pan. Let's turn the fire on. I cook on an induction stove here, but you can have gas, you can have electric, whatever you have. The most important part is to have a good heavy saut�� pan. Why? Because if you have one of these thin saut�� pans, you'll get hotspots there, and you never will be able to get a crispy chicken. You will burn your chicken. So do yourself a favor. Go out and buy some good saut�� pans if you want to cook like I do. So now-- I cook a lot with olive oil. So I'm going to add some olive oil into my pan and wait for it to get really hot. You can see the oil. If oil gets a little teary in here, that means it's getting hot. OK, so when do you know how to put your chicken in here? When the oil gets a light smoke. So don't worry about the heat. Turn it up to high. And then you always can turn it lower a little bit. You can see now my pan is getting hot. So it's really easy to put your chicken in here now. It's really easy to see the heat. All right? All right. So if you want a beautiful brown skin and crispy skin, put your chicken in a hot pan with a little olive oil or vegetable oil. See, I have no butter in here, because the butter would burn over high heat. So use some good oil, some inexpensive olive oil, or sunflower oil, or vegetable oil. All right. And again, see? If the pan is hot, your food doesn't stick. So it's really simple. Don't turn the chicken over every second. It is really important to cook the chicken on one side, mostly. You don't really have to cook the meat side, because it dries out the meat. All right. Now let's look underneath. Yeah, I think that's really OK now. Let's look here. All right. You can see it's nice and brown already. So now-- now I'm going to put it in the hot oven. I have my oven here at 500 degrees. And I'm gonna cook it for about 12 to 15 minutes. ...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I enjoyed this class a lot, explanation's were clear and Mr Puck he's really down to earth. Again I have learned different technique's and a different style or way of cooking some dishes. Thanks for taking the time to teach me.

Such a fun, smart, and engaging teacher. A true pleasure to watch and learn from him!

Easy to understand all the process and ingredients. Hopefully we can get more classes of him.

Loving all the classes! Really appreciate Chef Puck making effort to highlight important details in each step and reminding us to keep tasting!


Dixon B.

I notice tht Puck has a "pizza stone" on the bottom shelf of his oven, and he seem to put most of is dishes right onto the stone. Is there a reason for this technoque? Perhas to keep the pan's bottom extra hot??? Any thought are welcome.

A fellow student

Love how Wolfgang relates cooking to his childhood. I never knew dandelions could be used in cooking!

A fellow student

Very pleasant lesson to watch, was not forced to do a discussion afterwards. Will see how making it goes :)

A fellow student

I did it in a cast iron...I did not really go as well.... but it was delicious


Hi, first of all, this is a wonderful dish! if I am using your receipe to cook for some friends at home, how do i substitute the veal demiglaze as some of my friends do not eat beef due to religious reasons.

Steven B.

Help!!! The last two times I've made a similar pan roasted chicken breast using "high heat" and oil, the outer layer of chicken (the skin side - which was down in the pan) became so rubbery that it was inedible. I've read elsewhere that it could be that the pan was TOO hot during the initial searing process. Has anyone else had this problem?

A fellow student

I have question - what if you have 300 degree celsius oven only? Should I buy the new one?

A fellow student

This is indeed a very good dish. However, I wish there is an introduction to the preparation of chicken filet. I see that it is without drums, but the little wing bone is kept. The thickness of the chicken is well managed for consistent cooking. It looks like a lot of techniques has gone into the preparation. It would be nice if there is a second video on this preparation of the chicken filet.

Mateo B.

The instructions say that it is a boneless 1/2 chicken but that is not what he is cooking in the video. You can clearly see a bone sticking out of the chicken that he is cooking. Also, there is no chicken leg, so which half of the chicken is it?


Love his relaxed manner and temperament! I know he's an excellent chef so seeing how calm his is has been very helpful. Found a pre-made demiglase today at the store - will try this week and ask my butcher to cut the chicken to match.