Chicken in Creamy Dijon Sauce
Description
This French styled dish is chicken browned well and then finished in a wonderful Dijon sauce with some vegetables. They can be left out, if desired. Just be sure to brown the chicken well to get all of the wonderful flavor.
Ingredients
6 chicken thighs with skin, seasoned with salt and pepper (or breasts)
12 garlic cloves, peeled
12 sage leaves
2 T. butter
2 T. olive oil
3 T. Dijon mustard
1/2 c. sliced mushrooms
1/2 c. broccoli
1/2 c. pumpkin, cut into small squares
1/2 c. white wine
1/3 c. cognac or brandy
2 c. chicken stock or broth
1/2 c. cream
1 T. all-purpose flour
salt, to taste
freshly ground black pepper, to taste
Directions
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In a large skillet or pan on medium to low heat, add the butter and the olive oil, sage leaves and garlic cloves. Heat 1 minute; add the chicken.
Brown the chicken to a golden brown on one side, then turn and brown the other side.
Heat the chicken stock/broth. Remove chicken from the pan and all but 2 tablespoons of the fat, add the white wine and the cognac. Deglaze the pan, scraping any pieces of meat stuck on the bottom. Let the alcohol evaporate completely, then add the mustard and dissolve in the sauce with a whisk.
Add the chicken back to the pan, add broccoli, mushrooms, pumpkin and the hot chicken stock.
Season with salt and freshly ground black pepper; and let simmer over low heat, covered, for 30 minutes.
sauce:
In another pan, sift the flour and dissolve it in 3 tablespoons cream using a whisk. Add the remaining cream; whisk. Add a little hot sauce, whisk together.
Simmer 2 minutes, whisking so the sauce doesn’t stick to the bottom. Add the sauce to the pan with the chicken. Let the sauce reduce again to the amount you need, constantly stirring to a simmer. Two cups of sauce would be good to serve with the chicken.
6 servings
Serve with rice or egg noodles.