Chicken Dijon with Baby Dutch Potatoes and Crusty Bread

This recipe can be made in less than 30 minutes and imparts a complex flavor that tastes as though you’ve spent hours slaving away in the kitchen. A perfect meal for weeknights or unexpected guests, everyone will be impressed by the refined Dijon crème fraîche tarragon sauce.

If you don’t have drumsticks on hand, chicken thighs work well too. I also prefer the sweetness of sautéed shallots to onions which I think really add more depth to the sauce. I also bought a local crème fraîche from a dairy and the difference between local and store bought was night and day. It was heavier, creamier and really helped to elevate this sauce to another level.

I also added roasted baby Dutch potatoes, placed the chicken thigh on top, and then ladled the sauce on top, serving crusty French bread on the side.

Chicken Dijon

Food and Wine Magazine

1 teaspoon coriander seeds

2 tablespoons extra-virgin olive oil

8 medium chicken drumsticks (about 3 pounds)

Salt and freshly ground pepper

1/4 cup finely chopped onion

4 garlic cloves, minced

1 1/2 cups low-sodium chicken broth

2 tablespoons whole-grain mustard

3 tablespoons crème fraîche or sour cream

2 teaspoons chopped tarragon

Crusty bread, for serving

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.

In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, 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 moderately 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 crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.

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One response to this post.

  1. […] = 'none'; document.getElementById('singlemouse').style.display = ''; } Skillet French Bread PizzaChicken Dijon with Baby Dutch Potatoes and Crusty Bread […]

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