Best 4 Chicken à La Dijonnaise Recipes

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

DIJON CHICKEN BREASTS

Steps:

• Pound chicken to 1-inch thick and season with salt and pepper.
• Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
• Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
• Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
• Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
• Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.

CHICKEN à LA DIJONNAISE

Steps:

• 1. In a large bowl, place drumsticks and thighs; add Dijonnaise. Mix until chicken is well coated, cover and transfer to the refrigerator for 1 to 2 hours.
• 2. Preheat oven to 375ºF. In a large ovenproof saucepan over medium heat, add clarified butter. When hot, place thighs (skin side down) and drumsticks. Scoop Dijonnaise from the bowl and add to the pan; season chicken with freshly ground black pepper and sea salt. Cook 5 to 6 minutes per side or until golden brown. Transfer chicken to a bowl and set aside.
• 3. Return saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits. Pour in chicken broth and continue deglazing.
• 4. When all browned bites are dislodged, add heavy cream and stir to combine. Return chicken to the saucepan and dip a sprig of rosemary in the sauce and baste chicken with it; leave sprig in the pan. Transfer to the preheated oven and cook for 30 minutes.
• 5. Half way through cooking, remove from the oven, pause timer and baste chicken generously. Return to the oven, restart the timer and cook for the remaining time or until internal temperature reads 165ºF. Baste again before serving.
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