Chicken Dijon


Just when you thought that you had run the gamut on chicken recipes I present you with (drum roll please) chicken dijon. A favorite recipe in our house, chicken thighs are browned and then simmered in a light creamy mustard sauce that is seasoned generously with tarragon.  I know it has been hot lately and you probably won't want to turn on your stove but this recipe is worth taking a bit of extra heat, if not for the flavorful and mildly tangy sauce it yields. It's a sauce that will inspire a greedy urge to mop your plate clean with a crusty piece of country bread. Yup, it's that good.

Chicken Dijon
The original recipe calls for drumsticks but I used bone-in chicken thighs which are the juiciest and most flavorful part of the chicken. Either way you simply can't go wrong with this recipe. 
Slightly adapted from Food and Wine | October 2011
  • 1 teaspoon coriander seeds
  • 2 tablespoons extra-virgin olive oil
  • 8 medium chicken thighs (about 3 pounds)
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons crème fraîche or sour cream
  • 2 teaspoons chopped tarragon
  • Crusty bread, for serving
  1. 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. 
  2. In the same skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. 
  3. 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. Keep uncovered 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. 
  4. 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.

25 comments:

Patti Clark-Wunder said...

Oh, Yum! This sounds divine. I absolutely love tarragon and mustard together. I will definitely try this :)
Thank you.

Meeta K. Wolff said...

Love the flavors of tarragon and mustard and often use it in salad dressings. Have to try this!

Belinda @zomppa said...

Sounds like the perfect tanginess for the chicken - looks so moist!

Sam @ My Carolina Kitchen said...

There's just something about chicken and mustard that makes everything right. I could eat this day and night and never complain.
Sam

From the Kitchen said...

This looks worthy of cranking down the ac and turning on the range!! I agree that chicken thighs are the most delicious part of the chicken.

Best,
Bonnie

La Table De Nana said...

Looks so moist:) Love Dijon Chicken..no matter which recipe:)

Fun and Fearless in Beantown said...

This recipe sounds fabulous. I love the combination of chicken thighs and mustard sauce!

tasteofbeirut said...

You are inspiring me to cook chicken again! I had been so lazy, preferring to order it already grilled and they are so salty and fatty from take-out! This looks so yummy!

A Canadian Foodie said...

I have been using the BBQ to cook and bake in the hot weather - and this recipe looks just simple enough and delicious enough to go on my menu this week. I have 30 beautiful grass fed chickens in the deep freeze - a little of a gigantic jar of Dijon mustard bought in Dijon when were were there... and I have a ton of tarragon begging to be used. I think this recipe is definitely calling my name.
Thank you, Christine!
:)
Valerie

Ko said...

It's good for you cooking hearty French classic, ....cream, Dijon mustard and fresh tarragon. I love the recipe. I would put a little dry white wine before chicken broth. Your chicken fricassee looks very nice!

Yudith @ Blissfully Delicious said...

I love all of the flavors in this recipe - thanks for sharing.

Megan said...

This looks delicious. I am a big fan of Dijon-flavored things. And it looks like there's some crispy chicken skin there too. Yum!

lisa is cooking said...

I love a good mustard sauce, and this sounds fabulous with the tarragon. And, I don't mind turning on the oven in the summer, especially for making a great meal like this!

Bunkycooks said...

We are addicted to chicken dishes as well. Chicken is definitely the most versatile meat and mustard sauce is perfect with the nicely sauteed thighs. I will bookmark this recipe.

SavoringTime in the Kitchen said...

This sounds delicious, Christine! I love chicken thigh the best too. A wonderful new recipe to try.

Sook said...

I see why it's your family favorite! Looks delicious!

Sook said...

I see why it's your family favorite! Looks delicious!

Sook said...

I see why it's your family favorite! Looks delicious!

Velva said...

No, you absolutely cannot go wrong with dijon chicken. the bone-in thighs are perfect.

Cheers.

Velva

Cathleen said...

This looks great! I'm always looking for more chicken recipes, this would definitely be a favorite at my house too

OysterCulture said...

Love Dijon chicken thanks for sharing and it is certainly making me hungary.

nancy at good food matters said...

Yup, really delicious. your recipe is very similar to mine--but you add coriander--I like that! Thanks for the reminder of a great dish, tweaked with your inspiration, Christine.

Emily said...

looks like a lovely recipe! i'm a huge fan of dijon mustard, so i'm sure i'd love this.

Lori Lynn said...

Bone-in thighs are the best part of the bird.
Your recipe sounds delicious Christine!
LL

The Squishy Monster said...

I've been craving something like this for so long! YUM!!