Dijon Chicken
Dijon Chicken cooked stovetop in a dijon mustard sauce.
Servings: 4 servings
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.