CHICKEN DIJON WITH GREEN PEPPERCORNS

Chicken Dijon with Green Peppercorns image

Provided by Garrison Wayne

Categories Chicken

Time 1h10m

Number Of Ingredients 18

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PREMEASURE ALL OF THESE AND SET ASIDE:
2 Tbsp butter, unsalted
1/4 c onion, finely minced
2 clove garlic, chopped
1/2 tsp lemon zest, pack to measure
1 Tbsp lemon juice
1 Tbsp italian parsley, chopped, pack to measure
1 1/2 Tbsp green peppercorns, packed in brine from a jar, drained
1/2 c chicken stock, regular salt
1/3 c chardonnay wine
1/3 c heavy cream
FOR THE CHICKEN
1/2 c flour
3/4 tsp kosher salt
1/8 tsp black pepper
1 large egg, beaten
2 lb boneless skinless chicken thighs
1/4 c cooking oil for frying

Steps:

1. Premeasure all the ingredients listed. Set them to the side of where you will fry the chicken so they are handy.
2. Portion (cut) up the chicken thigh meat and coat with the beaten egg in a bowl.
3. Mix the flour, salt and pepper in a bowl. Dredge the egg soaked chicken pieces in the seasoned flour and place on a platter or tray.
4. Heat the oil in a large fry pan until quite hot but not smoking.
5. Fry the chicken pieces until nicely browned on both sides, turning occasionally until done. That will take about 15-18 minutes depending on how large the pieces are. Remove the cooked chicken to a serving platter.
6. Dump the oil from the fry pan. Be careful when doing this. Have a can ready in advance for doing this.
7. Return the pan to a medium hi heat. Add the butter to melt.
8. Saute the onion in the butter for about a minute, then add the garlic and cook for about a half a minute. Add the lemon zest, parsley, lemon juice, peppercorns, chicken stock and wine. Bring to a full boil and reduce for several minutes. Add the cream and mustard and heat through for about a minute more. Remove pan from the heat and pour over the cooked chicken and serve immediately.