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5 from 3 votes

Chicken à la Dijonnaise

Chicken à la Dijonnaise is a great way to use up both drumsticks & thighs in one recipe. With great ingredients, this is a nice weeknight meal
Prep Time10 minutes
Cook Time50 minutes
Passive Time1 hour 30 minutes
Total Time2 hours 30 minutes
Servings: 3
Author: Francine Lizotte
Course: Main Course
Cuisine: French, Fusion
Keyword Chicken, Comfort Food, Easy Recipe, Gluten Free, Low Sodium/No Sodium, One Pot Meals, Poultry, Weeknight Recipes

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 pink 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 such as Pinot Grigio, Chardonnay or Sauvignon
  • 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.