After reading some of my recent recipes searching for typos, I realized I have a lot of dessert recipes on here. Four of my past five recipes are desserts. And four out of five dentists would probably tell me that is no good. So chicken today!
I love mustard, which is good because this is a very mustard recipe! I added a tablespoon or two of whole grain mustard to this because I had the end of a jar in the fridge and as Ina Garten says, whole grain mustard just seems more mustard-y. I think chicken thighs are just perfect for this recipe – the original calls for legs, which just seems all wrong. A longer cooking time with simmering in liquid is built for thighs. Also chicken thighs are seriously cheap.
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I know it seems very un-summer to bring back the dutch oven, but the chicken doesn’t cook that long and it is way better than turning on the oven. Also the result is so delicious that you will be totally sold, I promise!
P.S. Sorry about the lack of photos! Raw chicken is not particularly photogenic.
Dijon Chicken
Adapted from Serious Eats
Serves 6-8
Ingredients
3 tablespoons olive oil, plus 1 tablespoon
2 pounds chicken thighs
2 cloves garlic, chopped
4 shallots, diced
3/4 cup white wine
1 1/2 cups low-sodium chicken stock
6 stems thyme, plus extra for garnish
2 bay leaves
1/2 cup Dijon mustard
1 tablespoon whole grain mustard (optional)
1/2 cup cream
In a dutch oven or a wide, heavy-bottomed pan (that has a lid), heat 3 tablespoons light olive oil on medium-high heat.
Season the chicken legs with salt and pepper, and pat dry with paper towel. Sear in the hot oil until golden-brown on all sides. Remove to a plate.
Pour out the hot chicken oil, and lower the heat to low. Add 1 tablespoon fresh light olive oil to the pan. Add in the shallot, and cook for 2-3 minutes, until glassy. Add in garlic and sauté just until fragrant.
Pour in the white wine, and raise the heat to medium-high. Reduce the wine—it will bubble the chicken bits up from the bottom of the pan, and reduce by about half. Then add the chicken stock and 6 stems of thyme. Then, nestle the chicken back into the pan in a single layer. Chicken should be mostly submerged, but not totally covered. You may need extra stock. Bring the liquid to a boil, then lower the heat to a simmer, and cover the pot, simmering for 30 minutes.
After 30 minutes, remove the cover from the pot, and allow the chicken to simmer a further 5 to 10 minutes uncovered.
Take the pan off the heat. Remove the chicken from the pan and reserve to a plate. Whisk in the cream and the mustard until the sauce is homogeneous and slightly thickened. Toss the chicken with the Dijon sauce and top with fresh thyme. Serve right away with crusty bread to sop up sauce.
