Chicken Dijon, a new flavor from my kitchen to yours.
We had a fantastic fun filled week end, and dinner last night was the same: fun. The recipe I prepared is an adaptation from Food & Wine annual cookbook. The blending of the onion, coriander, tarragon, mustard and cream was an explosion of flavors for our palate. We really enjoyed dipping the bread into and could not get enough of it. I served into bowls.
>TIP: To insure that the dish will not be too salty, make sure to use a Low Sodium chicken stock, as well as lightly sprinkling salt to the chicken during the cooking process.
Chicken Dijon - New Flavors
- 1 teaspoon coriander seeds 1 teaspoon ground coriander seeds
- 1 tbsp olive oil 1 tablespoon olive oil
- 8 drumsticks 8 skin on drumsticks
- 1/2 cup yellow onion 1/2 cup finely chopped yellow onion
- 3 garlic 3 minced garlic cloves
- 1 cup chicken stock 1 cup chicken stock - low sodium
- 1/2 cup white wine 1/2 cup white wine
- 2 tbsps mustard 2 tablespoons whole grains mustard
- 3 tbsps crème fraiche 3 tablespoons crème fraiche
- 2 tsps tarragon 2 teaspoons chopped tarragon
- bread French crusty bread
- In a small skillet warm over high heat the coriander seed for a couple of minutes until fragrant. Remove from heat and set aside.
- In a large skillet heat the olive oil over medium heat.
- Season the chicken with salt and pepper and add them to the skillet. Brown them evenly on all sided, about 15 minutes.
- Add the onions and cook stirring occasionally until soft. Add the garlic and cook for another minute.
- Add the chicken broth, wine and the ground coriander and bring to a boil. Cover and cook over medium- low heat until the chicken is cooked through, around 15 minutes.
- Transfer the chicken to a platter, cover and keep warm.
- In a small bowl whisk together the mustard with the crème fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over medium low until it thickens, 5 minutes .
- Return the chicken and any liquids to the skillet and turn to coat.
- Serve the chicken with crusty bread.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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