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Chicken Dijonnaise

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Ingredients

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	2 tablespoons butter
	1 tablespoon olive oil
	8 plump bone-in skinless chicken thighs, about 2 lb
	1/2 teaspoon salt
	1 cup sliced shallot
	1/4 cup good-quality smooth dijon mustard
	1/2 teaspoon black pepper
	1 cup white wine
	1/2 cup whipping cream
	fresh thyme sprig

Nutritional information

436.2

Calories

234 g

Calories From Fat

26.1 g

Total Fat

12.4 g

Saturated Fat

170.6 mg

Cholesterol

644.5 mg

Sodium

10.5 g

Carbs

0.6 g

Dietary Fiber

1.1 g

Sugars

29.5 g

Protein

237 g

Serving Size

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Chicken Dijonnaise

Name: Chicken Dijonnaise
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: : 2; : 1; : 8; : 1/2; : 1; : 1/4; : 1/2; : 1; : 1/2

Features:

Cuisine:

American

This is very much like the Chicken Dijonnaise recipe I have made for years, really good. I added the ingredients which are in my old recipe but not in this one, which is only 2 things, 1 large carrot, diced into approximately 1/4 inch cubes put in with the shallots and using creme fraiche instead of heavy cream my recipe says either cream or creme fraiche so either works but I prefer CF. I always serve it over lightly buttered egg noodles.

80 min
Serves 4
Easy

Ingredients

Directions

Chicken Dijonnaise, Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!, This is very much like the Chicken Dijonnaise recipe I have made for years, really good. I added the ingredients which are in my old recipe but not in this one, which is only 2 things, 1 large carrot, diced into approximately 1/4 inch cubes put in with the shallots and using creme fraiche instead of heavy cream my recipe says either cream or creme fraiche so either works but I prefer CF. I always serve it over lightly buttered egg noodles., We really enjoyed this chicken recipe for dinner last night. used boneless, skinless chicken thighs, but next time I will make sure to use the bone-in kind as specified to give it more substance. We love dijon and we found the mustard cream sauce to be very flavorful. Since I had less than 2 lb of chicken, I made the whole sauce proportion and served mashed potatoes topped witht the extra sauce as a side. This worked really well. I served with a side of roasted zucchini as the vegetable as I had some that needed immediate using. While it seemed like a strange choice, it went together fine. Thanks for a nice dinner, Leslie. I will definitely make this recipe again.

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Steps

1 Done	Preheat Oven to 375f.
2 Done	Melt Butter With Oil in a Large Flameproof Casserole or Ovenproof Skillet Over Medium-High Heat.
3 Done	Sprinkle Chicken Thighs With Salt.
4 Done	Cook in Batches 5 to 7 Minutes, Until Golden Brown on All Sides.
5 Done	Remove Chicken Thighs from Casserole as Each Batch Cooks, and Set Aside on a Plate.
6 Done	Reduce Heat to Medium, Add Shallots to Fat Remaining in Casserole.
7 Done	Cook, Stirring, 3 to 5 Minutes Until Softened.
8 Done	Return Chicken Thighs to Casserole, Meaty Side Up, Along With Any Juices That Have Accumulated on Plate. Cover Casserole and Transfer to the Oven.
9 Done	Cook 25 Minutes, Until Chicken Is Cooked Through.
10 Done	Remove Chicken Thighs from Casserole. Arrange Meaty Sides Up on a Baking Sheet. Spread 2 Tbsp Mustard Evenly Over Thighs. Sprinkle With Pepper.