Chicken Dijon is a delightful dish that brings together tender chicken and the rich, tangy flavor of Dijon mustard. It’s a simple recipe, yet it feels special enough to serve on any occasion, whether it’s a family dinner or a gathering with friends. The best part? You don’t need to be a seasoned chef to make it. With just a few ingredients and easy steps, you can create a dish that’s both delicious and satisfying.
The History and Origin of Chicken Dijon
Chicken Dijon is a classic dish that brings together the rich flavors of French cuisine, particularly highlighting the famous Dijon mustard. This recipe is not just about good taste; it’s also steeped in culinary history that dates back to centuries-old traditions in France.
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Chicken Dijon: A Simple and Tasty Recipe
Course: MainCuisine: FrenchDifficulty: Easy4
servings20
minutes25
minutes385
kcalChicken Dijon is a simple yet flavorful dish that’s sure to impress. It’s easy to make and offers a wonderful balance of creamy and tangy flavors. Whether you’re cooking for yourself or for others, this recipe is a great choice for a delicious and satisfying meal.
Ingredients
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
Directions
- 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.
Notes
- Fresh, boneless, skinless chicken breasts or thighs work best for this recipe. If you have thicker cuts, consider pounding them to an even thickness to ensure they cook evenly.
- After adding the Dijon mustard and cream, let the sauce simmer for a few minutes to thicken and develop its full flavor. Stir occasionally to keep it smooth.
