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

Steps

1. 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.
2. Brown the chicken to a golden brown on one side, then turn and brown the other side.
3. 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.