Dijon Chicken from a French Chef
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I recently returned from Paris in May. Most of our European trip was in Italy (Rome and Luca) but we spent the last four days in Paris. It was just enough to make me miss French food and want to cook it.
Somehow youtube knew this and showed me a French chef of the French Cooking Academy, who teaches in English for the home cook. I became obsessed with watching his videos and how he explained sauces in an easy to understand way with tips.
Buy his book: The French Cooking Academy Cookbook
I’ll let you know my experiences cooking the dish and the tips I found to be most important.
I have made a boneless mustard chicken before here, which is very good, but this is a sauce for whole pieces of thicken. I chose to make this with chicken thighs, but it would be very good with chicken breasts on bone cut in half.
The dijon sauce is very easy to do. Make sure to gather all of your ingredients first and plan to spend a few minutes active time.
Ingredients for Dijon Chicken
- 40 grams butter
- Chicken pieces on bone with skin
- Butter
- Garlic
- Bayleaf
- White wine
- Heavy Cream
- Egg Yolks
- Dijon Mustarad
- Herbs
- Salt, Pepper
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What to Buy
- French Cooking Academy Cookbook
Dijon Chicken
Ingredients
- 4 pieces chicken with skin and on bone
- salt and white pepper
- 40 grams butter
- 2 cloves garlic
- 2 bay leaves
- fresh thyme
- 200 ml white wine
- 200 ml heavy cream
- 2 egg yolks
- 2 tablespoons dijon mustard
- dash umami seasoning
- parsley for garnish
Instructions
- Melt butter in frying pan and place chicken in and continue to cook on both sides until chicken in golden brown,
- Remove chicken from pan.
- Deglaze pan with white wine. Make sure to burn off alcohol before next step.
- Add cream to pan and boil for about two minutes.
- Add a small amount of cream to the egg yolks to temper and add to pan. Do NOT BOIL THE YOLKS.
- Add mustard and umami seasoning (if you have that). Season to taste with salt and pepper.
- Add chicken back into the pan and cook on low to reheat chicken. Add thyme sprigs and bay leaf.Chicken must be at 165 degrees F.
- Serve with mash potatoes or cauliflower rice.
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