Chicken Dijon Mustard
This is an adaptation from Food & Wine annual cookbook. The blending of the onion, coriander, tarragon, mustard and cream was an explosion of flavors for our palate. Tip: To insure that the dish will not be too salty, make sure to use a Low Sodium chicken stock, as well as lightly sprinkling salt to the chicken during the cooking process.
This recipe contains chicken drumsticks, mustard (whole grain), coriander, olive oil, onions, garlic, chicken broth, wine (white), creme fraiche, tarragon, bread (french), salt, black pepper
Prep time: < 5 min
Cook time: 40 min
- 8 whole drumsticks, skin on
- 2 tbsp. whole grain mustard
- 1 tsp. ground coriander seeds
- 1 tbsp. olive oil
- 1/2 cup(s) finely chopped onion
- 3 clove(s) garlic, minced
- 1 cup(s) chicken broth, low sodium
- 1/2 cup(s) white wine
- 3 tbsp. creme fraiche or sour cream
- 2 tsp. chopped tarragon
- crusty bread
- black pepper
- 1. In a small skillet warm over high heat the coriander seed for a couple of minutes until fragrant. Remove from heat and set aside.
- 2. In a large skillet heat the olive oil over medium heat.
- 3. Season the chicken with salt and pepper and add them to the skillet. Brown them evenly on all sided, about 15 minutes.
- 4. Add the onions and cook stirring occasionally until soft. Add the garlic and cook for another minute.
- 5. Add the chicken broth, wine and the ground coriander and bring to a boil. Cover and cook over medium-low heat until the chicken is cooked through, around 15 minutes.
- 6. Transfer the chicken to a platter, cover and keep warm.
- 7. In a small bowl whisk together the mustard with the crème fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over medium low until it thickens. After 5 minutes, return the chicken and any liquids to the skillet and turn to coat.
- 8. Serve the chicken with crusty bread.