Chicken Dijon - New Flavors
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 338kcal | Carbohydrates: 6g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 331mg | Potassium: 500mg | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2.7mg | Calcium: 46mg | Iron: 1.7mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.