Best Poulet Dijon Dijon Chicken Recipes
POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.
Provided by Diana71
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g
POULET DIJON (DIJON CHICKEN)
Sautéed chicken in a dijon and white wine sauce. No one ever knows, but this is one of the easiest meals to make! To make the sauce you use the same pan in which you sautéed the chicken. The tasty caramelized bits and left-over fat is what you will be adding the wine and other ingredients to. This is called deglazing. It seems fancy, but it really is simple!
Provided by minnie chef
Categories Chicken Breast
Time 25m
Yield 2-3 Chicken Breasts, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pound 2 or 3 chicken breasts till thin.
- Dredge in a mixture of flour, salt, and pepper.
- Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
- Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
- Add 2 Tablespoons of Dijon mustard. Stir.
- Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
- NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.
Nutrition Facts : Calories 796.4, Fat 67.3, SaturatedFat 27.5, Cholesterol 215.1, Sodium 296.2, Carbohydrate 5.2, Fiber 0.5, Sugar 1.1, Protein 32.7
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