Chicken Dijon

"From Food & Wine, Oct 2011. I haven't tried this yet- posting for safekeeping. The author specifies drumsticks for this recipe, but I think thighs would work equally well, just adjust the cooking time slightly. Serve with crusty bread to soak up the sauce."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by threeovens photo by threeovens
photo by threeovens photo by threeovens
photo by breezermom photo by breezermom
Ready In:
45mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a large dry skillet, toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush coarsely in a mortar with a pestle.
  • In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, then add to the skillet and cook until brown on all sides, about 10 minutes. Add the onion and cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter, cover and keep warm.
  • In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk this mixture into the skillet, and simmer until the sauce thickens, about 5 minutes. Return the chicken to the pan, and turn to coat.
  • Note: This can be made ahead and refrigerated for up to 3 days.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. One thing I really love is whole grain Dijon mustard. This recipe did not disappoint. I did use large chicken thighs which I cut in half.
     
  2. Delicious! I used 4 chicken legs and this made a delicious dinner for the 2 of us. The creme fraiche was substituted with Greek yogurt. This was served with Recipe #326353 and risotto for ZWT8.
     
  3. I made this with boneless, skinless chicken thighs instead of drumsticks. The recipe title was Chicken dijon, yet the recipe called for whole grain mustard....so I decided to split the difference and add half the amount of each. I didn't have fresh tarragon, but I did have some I had dried a couple of weeks ago and I used that. This turned out wonderfully. The taste is wonderful, and I'll definitely make it again. Thanks for sharing! Made for Photo Tag.
     
Advertisement

Tweaks

  1. I made this with boneless, skinless chicken thighs instead of drumsticks. The recipe title was Chicken dijon, yet the recipe called for whole grain mustard....so I decided to split the difference and add half the amount of each. I didn't have fresh tarragon, but I did have some I had dried a couple of weeks ago and I used that. This turned out wonderfully. The taste is wonderful, and I'll definitely make it again. Thanks for sharing! Made for Photo Tag.
     

RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes