Preheat the oven to 400°F/200°C.
Place the onion slices in the bottom of a roasting pan. Place the roast on top. Daub with the Dijon mustard and honey mixture. Sear in the oven for 12-15 min.
Reduce the oven temperature to 325°F/160°C.
Pour in the stock and cook 45-55 min. or until the internal temperature of the chicken reaches 170°F/77°C. Baste regularly with the cooking juices.
In a small saucepan, mix the remaining ingredients and cook over medium heat for 2 min. Season to taste and thicken the sauce with cream, if desired. Add the sesame seeds and stir.
Serve the roast with the sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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