Culinary Arts

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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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.

Very interesting, comprehensive and complete class

I totally enjoyed Wolfgang's course, it just concerned me to see him touching raw meat and chicken and then putting his hands in the salt and pepper without cleaning his hands first. Also, using the same spoon multiple times to taste a dish.

I have always enjoyed cooking. This MasterClass has been wonderful to re-ignite my interest in cooking. The techniques and processes that Chef uses have really inspired me to take the next step in my style of cooking. He has provided a lot of "food" for thought. I am excited to start taking the next step. Thank you for a wonderful MasterClass. It was a real pleasure and I enjoyed it tremendously.

Homey and comfortable, I felt like a guest in his home where he was sharing his vast knowledge and displaying techniques. I loved that he would speak of fixing dishes that were over salted or reduced. All in all, a great class. Thank you Chef!



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.


Do you all put your pan with the sprinkling oil in the oven or do you place the chicken on something else?

Robert M.

This recipe really turned out nice. I used a whole half chicken, extending the cooking time to about a half hour as predicted by Wolfgang Puck. I will definitely make the port and mustard sauce again.

Glenn T.

I loved roasting the chicken this way. However, I had to go to youtube to find a few videos on how to debone a whole chicken before I could try this recipe. The videos were easy enough to find and follow, but it would be nice to get a video lesson on deboning a whole chicken added to this series since it's a necessary skill for anyone who would like to try this recipe. I used a creamy white wine mustard sauce for my chicken because I wasn't able to get any port. The sauce worked quite nicely. I deglazed the pan with 1/4 cup white wine and then stirred in 3 tbsp of cream and 1 tsp of dijon mustard. Instead of using the salad, I used oven-roasted potatoes, again this was because I didn't have access to the ingredients. The roast potatoes still complimented the chicken really well.

A fellow student

The pizza stone, when at temperature in an oven, conducts its heat to a pan very quickly and evenly. After opening a hot oven, the air in the oven is cooler than it was, and air does not conduct heat very well.