Chicken Dijon
Recipe GLPRe88249e6f2ca56
Pan-seared chicken drumsticks braised in a silky Dijon mustard and crème fraîche sauce with toasted coriander seeds, garlic, and fresh tarragon. This classic French-inspired dish is served with crusty bread to soak up the delicious pan sauce.
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Ingredients
1 teaspoon Coriander seeds
2 tablespoons Extra-virgin olive oil
8 medium Chicken drumsticks
Salt
Freshly ground black pepper
¼ cup Yellow onion, finely chopped
4 cloves Garlic cloves, minced
1½ cups Low-sodium chicken broth
2 tablespoons Whole-grain mustard
3 tablespoons Crème fraîche
2 teaspoons Fresh tarragon, chopped
Crusty bread, for serving
Directions
Toast the coriander seeds in a small dry skillet over medium heat for 1-2 minutes, stirring occasionally, until fragrant. Set aside to cool slightly, then lightly crush using the bottom of a measuring cup or mortar and pestle.
Pat the chicken drumsticks dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large heavy-bottomed skillet over medium-high heat. Working in batches if needed, arrange the drumsticks in a single layer and cook without moving them for 4-5 minutes per side until golden brown and the skin is crispy. Transfer the cooked drumsticks to a plate.
Reduce the heat to medium. Pour off all but about 1 tablespoon of fat from the pan, then add the chopped onion. Cook for 2-3 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and toasted crushed coriander seeds. Cook for about 1 minute, stirring constantly, until very fragrant.
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the whole-grain mustard until smooth and well combined.
Return the drumsticks to the pan, nestling them into the liquid. Bring to a gentle simmer, then reduce the heat to medium-low. Cover partially and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part without touching bone.
Remove from heat. Stir the crème fraîche and fresh chopped tarragon into the sauce. Taste and adjust seasoning with salt and pepper as needed.
Divide the drumsticks among serving plates and spoon the Dijon sauce over the top. Serve immediately with crusty bread to soak up the delicious sauce.
