Chicken à la Dijonnaise
David and I eat many different proteins but somehow it seems like we tend to cook chicken more often. I don’t mind because I have so many recipes for chicken Thighs, Breasts, Wings, Drumsticks, etc., therefore I don’t always make the same old meals.
It’s only the two of us – no children… just a couple of cacti and plants (I’m strategically working on getting us a kitten in the near future). Depending on the recipe, sometimes I’m left with 2 or 3 thighs and the same amount of drumsticks. As we are not big fans of deep frying, I had to come up with a recipe that I can use up both at the same time. That is when this Chicken à la Dijonnaise was created!
This is an amazing dish and great to serve anytime! It’s flavorful, definitely different and lightly spiced. The combination of ingredients is just perfect together. I obviously use my Homemade Dijonnaise and this alone gives enough flavor to this recipe.
When it comes to marinating the chicken pieces, in the past I tried 1 hour as well as 2 hours and frankly, I didn’t see any difference. If your schedule is tight, go for 60 minutes… your Chicken à la Dijonnaise will be just as good as if it was marinated longer.
This is a lovely weeknight meal. It’s incredibly delicious and easy to make. I like to serve my Chicken à la Dijonnaise with rice and steamed veggies but I’m sure Mashed Potatoes would be great as well. Next time you have 2 or 3 drumsticks and about the same number of thighs, this is definitely the recipe to make…
Bon Appétit
Here are more delicious chicken recipes for you to try…
– 3 Cheese Chicken Parmesan
– Chicken with Creamy Mushrooms Garlic Sauce
– Orzo with Chicken & Asiago
– Indian Butter Chicken
– Thai Chicken Curry
– Southwest Chicken Thigh
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Chicken à la Dijonnaise
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Ingredients
- 3 large chicken drumsticks
- 3 large chicken thighs
- 2/3 cup Dijonnaise see Recipe
- 2 tbsp. clarified butter or ghee tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan sea salt, to taste
- 1 large shallot, finely diced
- 2 large cloves garlic, pressed
- 2 tsp. mustard seeds
- 1 tbsp. Herbes de Provence see Recipe
- 1/2 tsp. lemon zest
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2/3 cup 35% heavy cream, or more to taste
- 1 large sprig rosemary tips & tricks
Directions
- In a large bowl, place drumsticks and thighs; add Dijonnaise and mix until the chicken is well coated.
- Cover and transfer to the refrigerator for 1 ½ to 2 hours.
- Preheat oven to 375ºF.
- In a large ovenproof saucepan over medium heat, add clarified butter. When hot, add thighs, skin side down, and drumsticks. Scoop the Dijonnaise from the bowl and add it to the pan; season the chicken with freshly ground black pepper and sea salt. Cook for 5 to 6 minutes per side or until golden brown.
- Transfer the chicken to a bowl and set aside.
- Return the saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits.
- Pour in chicken broth and continue deglazing. When all the browned bites are dislodged, add heavy cream and stir to combine.
- Return the chicken along with any accumulated juices to the saucepan and dip a sprig of rosemary in the sauce. Baste the chicken with the sauce before transferring to the preheated oven; cook for 30 minutes.
- Halfway through cooking, baste the chicken generously and cook for the remaining time or until the internal temperature reads 165ºF. Baste again before serving.
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