Chicken Dijon

I’m back! Sort of. I’ve been so lazy with taking pictures, and I haven’t really been into writing or reading food writing (it took me a long time to finish Judith Jone’s The Tenth Muse, and I’m ashamed to admit I haven’t finished Delancey, despite my love affair with Molly Wizenberg and Orangette and Spilled Milk and A Homemade Life. Excuse me while I hide in a hole).

For this chicken Dijon, I used chicken thighs instead of breasts. Rather than go out and buy leeks, I used an extra onion. They’re in the same family. Good enough. On the same wavelength, I had no chicken stock, so I went with a teaspoon of bouillon that I dissolved in a small bowlful of hot water that I later mixed into the sauce.

Half a cup of mustard seems like a lot, so instead I used a quarter cup. I had some whole grain mustard I wanted to use up, so I subbed that in for the Dijon. So yes, technically, it’s not chicken Dijon per se, but close enough.

I was too lazy to mince the thyme, so I just stripped the leaves off the stalk with my fingers and crumbled the leaves a bit to release the oils.

The sauce for this chicken Dijon was pretty good. It was slightly mustardy, but not overly so. I loved how many onions there were, and the depth of the sauce was amazing. It tasted rich, even with that tiny amount of butter. It was great to sop up the sauce with hunks of crusty bread.

Chicken Dijon
adapted from Bon Appetit, August 2012

4 skinless, boneless chicken thighs
2 onions, minced
4 garlic cloves, minced
2 cups low-salt chicken broth
1 cup dry white wine
heaping 1/4 cup whole grain mustard or Dijon
2 T fresh thyme or 2 tsp dried thyme
1 T unsalted butter

  1. Heat 2 T oil in a large pot over medium-high heat. Season chicken with salt and pepper. Place chicken in pot and cook until brown on both sides, 12-15 minutes total. Transfer to a plate.
  2. Place onion in same pot and sauté until tender, about 8 minutes. Stir in garlic, broth, wine, Dijon and thyme; simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
  3. Transfer chicken to plates. Bring liquid in pot to a boil; cook until thickened and glossy, about 15 minutes. Whisk in butter. Spoon over chicken.

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