Chicken — tasty, versatile, convenient — chicken is my fallback for many a weeknight dinner. It’s fast and easy, and there are so many ways to prepare chicken that I feel guilty when I fall back on traditional baked chicken breast with rice and veggies (don’t get me wrong: I love this combo, but it can get a bit monotonous).
I feel less guilty once grilling season rolls around because everything tastes better hot off the grill.
On the other hand, I’ve fallen in love with pan sauces. They are a terrific, easy way to pep up ordinary chicken. The mustardy, creamy sauce here brightens up any cut of chicken. Added bonus is it brings loads of flavor to accompanying rice or potatoes (or even GF bread or biscuits).
I’ve made this with a variety of cuts of chicken, but (typically!) prefer bone-in skin-on thighs for their flavor. You can substitute for what you prefer, adjusting cooking times accordingly. Also, regular smooth Dijon mustard works quite well here.
Chicken with Dijon-Cream Sauce
By April 29, 2013Published:
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 40 mins
- Ready In: 60 mins
Brighten up any cut of chicken with this easy, gluten-free pan sauce (and use leftover sauce to amp up the flavors of lunchtime rice bowls!).
- 6 bone-in chicken thighs patted dry and trimmed of excess fat
- 1/4 cup onion finely chopped
- 2 tablespoons olive oil
- 6 cloves garlic minced (or to taste)
- 1 1/2 cups chicken broth
- 3 tablespoons grainy Dijon mustard
- 3 tablespoons sour cream see Notes
- 2 teaspoons oregano fresh, chopped
- Generously season the chicken with salt and pepper and set aside to let the seasonings absorb.
- Heat the olive oil over medium-high heat in a skillet large enough to hold all pieces of chicken comfortably. You want the pan and oil hot so the skin doesn’t stick to the pan. Add the chicken, starting skin-side down and cook until both sides are golden brown, about 5 minutes per side.
- Remove the chicken to a platter. Add the chopped onion to the same skillet. Cook until soft and translucent, about 3 − 5 minutes. Add the garlic and saute for about one minute.
- Return the chicken to the skillet and add the broth. Bring to a boil, then lower the heat and cook, covered, for another fifteen minutes (or until the chicken is done all the way through).
- Again, transfer the chicken to a platter and keep warm. Whisk the mustard, sour cream, and oregano into the skillet. Simmer the sauce over medium-low heat until thickened, about five minutes or so. Pour the sauce over the chicken when serving.
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