Roasted Dijon Chicken

Dijon Chicken 1

This meal is so delicious, I make it far too often. It is really flavourful and rich, I still have trouble believing it came out of my kitchen and not from a french restaurant. It feels incredibly fancy, and while it is a little labour intensive, it’s not actually difficult to prepare. And the best part is that you get to drink the white wine that is needed for the sauce while you make dinner.

I found this recipe a few months ago on Smitten Kitchen, but over the last 5+ times I’ve made it, I’ve refined this down to a science and have made quite a few changes. The biggest difference is that I make the sauce while the chicken is in the oven, so that everything is ready and piping hot at once.

Dijon Chicken 4

Roasted Dijon Chicken

Ingredients

  • 1 whole chicken, cut into pieces, dried and sprinkled with salt and pepper
  • 2 tbsp. olive oil
  • 1 onion, finely sliced
  • 1 cup dry white wine, I use this bottle because it is also delicious to drink
  • 1 cup chicken stock or 1 Knorr Homestyle Chicken Stock pod
  • 2 tbsp. grainy dijon
  • 1/3 cup light cream

Dijon Chicken 4

Instructions

  1. Preheat oven to 450F.
  2. Heat olive oil on medium heat in a frying pan or dutch oven.
  3. Place chicken skin side down in pan and sear in oil. Flip once chicken releases from the bottom of the pan (3-5 min per side).
  4. Once all chicken is browned on all sides, transfer to a baking dish and place in 450F oven for 25 minutes.
  5. While the chicken roasts in the oven, use the same frying pan to make the sauce.
  6. Saute your onions in the pan drippings until caramelized and soft.
  7. Deglaze the pan with the white wine.
  8. Allow wine to come to a slow simmer, then add chicken stock and dijon mustard.
  9. Simmer over low heat until reduced to desired thickness.
  10. Remove from heat, stir in cream until incorporated. Return to low heat and heat through.
  11. Once chicken is cooked, remove from oven and return to pan for a few minutes.
  12. Serve— and be generous with the sauce.

We always eat this gourmand meal with roasted potatoes, and use the potatoes to mop up the sauce. The crunch of the potatoes and the zip of the creamy, salty dijon sauce is perfect. A simple vinaigrette salad is also a good partner for the chicken. And don’t forget the rest of the bottle of wine!

Dijon Chicken 7

2 thoughts on “Roasted Dijon Chicken

  1. viv{re} says:

    OMG, this looks so amazingly delicious. I opened your blog and saw this picture and started drooling! I will definitely be trying this out, once I stop licking the computer screen! (jk, ofcourse) I really like your blog… just suscribed! 🙂

    Like

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