I wanted to make sure this website has resources for more than just soup recipes. I am, after all, a gal who loves her meats.
This Chicken Dijon recipe is an easy one and the outcome is savory and subtle dish that would be great served over polenta, with mashed potatoes or even just a nice side of green beans or some crusty bread. This batch I made with some lovely Zucchini Ricotta fritters and an AMAZING salad recipe I found that uses summer squash.
- 8 medium chicken drumsticks or a mix of thighs and drumsticks, which is what I used.
- 2 tbsp olive oil
- 1 teaspoon coriander seeds
- 1/2 cup finely chopped onion
- 1 shallot chopped
- 3 garlic cloves minced
- 2 cups chicken broth
- 2 tbsp whole grain mustard
- 3 teaspoons sour cream
- 2 teaspoons chopped tarragon
Toast the coriander seeds in a large skillet until light brown and fragrant – then crush them with a mortar and pestle until coarse.
heat olive oil in the same skillet and season the chicken with salt and pepper. Brown over moderate high heat, turning until golden brown – about 10 mins. Add onion and and stir until softened – about 12 minutes. Add garlic and cook for about 2 minutes
Add chicken broth and coriander – stir until mixed. Bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes until chicken thigh juices run clear or light pink when pierced with a knife.
Transfer chicken to a platter with tongs – cover and keep warm. (You can also cover with foil and place them in a pre-warmed oven at 200 degrees to keep them hot).
In a small bowl, whisk the sour cream and mustard together with tarragon. Whisk into skillet with sauces from chicken and simmer until thickened – about 5 minutes. Return chicken to skillet and coat with sauce.
Serve chicken with mashed potatoes or polenta – spoon delicious sauce over the top – ENJOY!