Chicken DijonA featured Wine Club recipe for Valle de Inez Winery.
A fantastic and easy chicken dijon for tonights dinner! For the ideal match, pair it with a glass of Sauvignon Blanc from your wine of the month club shipments.Yield: 2
Prep Time: 10 Minutes
Cook Time: 35 Minutes
• 1 tsp coriander seeds
• 2 Tbs extra-virgin olive oil
• 8 medium chicken drumsticks
• Salt and pepper
• 1/4 cup chopped onion
• 4 garlic cloves, finely chopped
• 1 1/2 cups low-sodium chicken stock
• 2 Tbs whole grain mustard
• 3 Tbs creme fraiche or sour cream
• 2 tsp chopped tarragon
• Crusty bread, for serving
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. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, and add them to the skillet, cooking over moderately high heat and turning until golden brown all over, about 10 minutes.
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. Cover and cook over moderately low heat until the chicken is cooked through, about 15 min.
Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk the mixture into a 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.
Recipe provided by Valle de Inez.