Chicken Dijon

Chicken Dijon

  • 2 tablespoons olive oil
  • 8 chicken drumsticks, or other part of the chicken
  • salt and pepper
  • 1/4 cup onion, finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon ground coriander
  • 2 tablespoons whole grain mustard
  • 3 tablespoons sour cream or unflavored Greek yogurt
  • 2 teaspoons chopped tarragon

 

In a large skillet, heat the olive oil over medium high heat.  Season the chicken with salt and pepper.  Add the chicken to the skillet and cook for about 10 minutes, turning every few minutes to brown on all sides.  Add the onion and cook, stirring occasionally, for 3 minutes.  Add the garlic and cook for 1 minute.

Add the chicken broth and coriander and bring to a boil.  Reduce heat to low, cover and simmer for 15 minutes, until the chicken is cooked through.  Transfer the chicken to a plate and cover with foil to keep warm.

In a small bowl, whisk together the mustard, sour cream and tarragon.  Stir the mixture into the skillet and simmer the sauce over medium heat until thickened, about 5 minutes.  Place the chicken in serving bowls and pour the sauce over the chicken.  Serve with crusty bread and herbed potatoes.

Yields 4 servings.

Adapted from Food and Wine

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