Braised Dijon Chicken

 
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Serves 4-6

Tarragon and chicken are a classic combination. Add tomato paste, mustard, and vinegar to create a depth of flavor that is typical of southern French cuisine. We love to cook chicken with the “bone-in” which also gives it great flavor. We recommend serving with wild rice and a fresh green salad. 

Ingredients

  • 2 yellow onions

  • One 4-5 pound whole chicken or 6-8 pieces cut with bone-in

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • Sea salt and freshly ground black pepper, to taste

  • 6 shallots

  • 1 head garlic, peel the outer layers of the entire head and sliced in half along the equator

  • Bouquet garni * (tie together fresh parsley, tarragon, rosemary and celery leaves, and 2 bay leaves with kitchen twine.)

  • 6 tablespoons sherry wine vinegar

  • 2 cups chicken stock

  • 1 tablespoon tomato paste

  • 1 tablespoon Dijon style mustard

  • ¼ cup chopped fresh thyme leaves

  • ¼ cup heavy cream

Directions

To prepare the chicken: Cut the whole chicken into 6- 8 pieces (here is helpful guide to breaking down a chicken) and generously season with salt and pepper.

In a large skillet, heat the oil and butter. Place the chicken pieces in the skillet skin side down and cook for 5 minutes. Take care not to crowd the skillet during this step and allow browning to occur. Depending on the size of your skillet, you may need to work in two batches. Turn the pieces with tongs and cook for another 5 minute and sauté until golden brown. Transfer the pieces to a platter and cover with foil to keep warm.

In the same skillet, add the onions, shallots, garlic, and bouquet garni. Sauté over low heat until soft, about 5 minutes. Place the chicken pieces on top of the aromatics and pour over 3 tablespoons of vinegar. Cover and cook over low heat for 25 minutes until the chicken is cooked through.

Remove the chicken from the skillet and return it to the platter, covering with foil. Remove the bouquet garni and deglaze the skillet with the remaining sherry vinegar, chicken stock, tomato paste, mustard, and half the tarragon, while scraping the sides with a wooden spoon or spatula until fragrant. Taste and adjust for salt and pepper. 

Turn the heat off, pour the cream into the skillet and stir to incorporate. 

If serving from the platter, pour the sauce over the chicken pieces. If serving from the skillet return the chicken pieces to rest in the sauce. Sprinkle the balance of tarragon over the chicken and plate for serving.

 
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