Chicken Dijon – New Flavors

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Chicken Dijon - New Flavors
Amount Per Serving
Calories 338 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 141mg47%
Sodium 331mg14%
Potassium 500mg14%
Carbohydrates 6g2%
Sugar 2g2%
Protein 29g58%
Vitamin A 110IU2%
Vitamin C 2.7mg3%
Calcium 46mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Dijon - New Flavors

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 teaspoon ground coriander seeds
  • 1 tablespoon olive oil
  • 8 skin on drumsticks
  • 1/2 cup finely chopped yellow onion
  • 3 minced garlic cloves
  • 1 cup chicken stock - low sodium
  • 1/2 cup white wine
  • 2 tablespoons whole grains mustard
  • 3 tablespoons crème fraiche
  • 2 teaspoons chopped tarragon
  • French crusty bread


  1. In a small skillet warm over high heat the coriander seed for a couple of minutes until fragrant. Remove from heat and set aside.

  2. In a large skillet heat the olive oil over medium heat.

  3. Season the chicken with salt and pepper and add them to the skillet. Brown them evenly on all sided, about 15 minutes.

  4. Add the onions and cook stirring occasionally until soft. Add the garlic and cook for another minute.

  5. 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.

  6. Transfer the chicken to a platter, cover and keep warm.

  7. 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 .

  8. Return the chicken and any liquids to the skillet and turn to coat.

  9. Serve the chicken with crusty bread.


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