Chicken Dijon is a delicious dish that provides a great opportunity to utilize French cooking techniques. This bistro-style fare is a fantastic way to add some flavor and depth to chicken drumsticks and goes perfectly with a loaf of day-old bread. Though there are countless variations of this classic dish, chicken Dijon always demands Dijon mustard and creme fraiche. While at one time Dijon mustard had to be made in its namesake region in France, today this tasty condiment can be produced anywhere. According to The Kitchen Project, Dijon mustard was first developed by Jean Naigeon in 1752 by substituting the sour juice of white grapes for the vinegar used in traditional mustard.
Chicken Dijon recipe
Below is a basic chicken Dijon recipe courtesy of Food and Wine.
- 1 teaspoon coriander seeds
- 2 tablespoons extra-virgin olive oil
- 8 medium chicken drumsticks
- Salt and freshly ground pepper
- 1/4 cup finely chopped onion
- 4 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons whole-grain mustard
- 3 tablespoons creme fraiche or sour cream
- 2 teaspoons chopped tarragon
- Crusty bread, for serving
In a large skillet over medium-high heat, toast the coriander seeds for approximately two minutes, until they are fragrant. Place the seeds in a mortar and allow them to cool. Using a mortar and pestle, crush the seeds coarsely.
Heat the olive oil in the same skillet. Meanwhile, season the chicken drumsticks with salt and pepper to preference. Cook them in the skillet over medium-high heat. Make sure to turn the drumsticks regularly, until they are golden brown all over (approximately 10 minutes). Add in the onion and cook until softened. After about three minutes, add the garlic and allow it to cook for one minute. Then add the broth and crushed coriander to the skillet as well. Allow the broth to come to a boil, and then lower the heat, cover and let the chicken cook through for about 15 minutes.
Transfer the chicken to a tray and cover to keep warm. Whisk together the mustard, creme fraiche and tarragon in a small bowl. Add the sauce to the skillet and allow to simmer over medium heat until it thickens (about five minutes). Put the chicken back in the skillet, ensuring that each drumstick is completely coated in sauce. Remove the chicken and serve with the bread to soak up any extra sauce.