Chicken Dijon

Chicken Dijon is a rustic, decadent chicken dish. Crispy chicken thighs smothered in a creamy dijon wine sauce. Perfect over mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, Chicken thighs, dijon, main dish

Prep Time 10

Cook Time 50

Servings

Calories 809kcal

Ingredients

1 tablespoon extra virgin olive oil
8 bone-in chicken thighs
salt and pepper
1 shallot thinly sliced
4 cloves garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup chardonnay
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
3 tablespoons dijon mustard
parsley for garnish

Instructions

Pat chicken dry and season with salt and pepper. Patting the chicken dry will help the skin get crispier.
Heat olive oil in a skillet over medium heat. Cook the chicken thighs, skin side down for 10 - 15 minutes untouched.
Turn chicken and continue cooking 10 - 15 more minutes or until a thermometer inserted reaches 165 degrees F. Transfer to a serving platter and cover to keep warm. Reserve 4 tablespoons of pan drippings.
Add shallot, garlic, rosemary and thyme to the reserved pan drippings and cook just until the shallots start to soften.
Pour the chardonnay into the pan to deglaze it. Use a spatula or spoon to scrape the brown bits that have stuck to the bottom of the pan. There is so much flavor there! Allow mixture to simmer until it is reduced by 1/2, about 10 minutes.
Whisk in 1 - 2 tablespoons of the hot broth into the heavy cream. This will help temper it so that it does not curdle when you add it to the sauce.
Whisk the tempered cream and dijon mustard into the sauce. Allow to cook until thickened, it will coat the back of the spoon. At this point, you can return the chicken to the pan and spoon the sauce over the top. Alternately, you can place the chicken on the serving platter and spoon the sauce over the top to serve. Sprinkle with parsley to garnish, if desired.

Notes

You may need to cook the chicken in batches so as to not over-crowd the pan. This will help get the chicken skin the crispiest. Keep the chicken covered with aluminum foil or in a warm oven in between batches.

Nutrition information for estimation purposes only.

Nutrition