DIJONNAISE CHICKEN
This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.
Provided by Teri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g
CHICKEN DIJONNAISE
Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
- Sprinkle chicken thighs with salt.
- Cook in batches 5 to 7 minutes, until golden brown on all sides.
- Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
- Reduce heat to medium, add shallots to fat remaining in casserole.
- Cook, stirring, 3 to 5 minutes until softened.
- Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
- Cook 25 minutes, until chicken is cooked through.
- Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
- Return chicken thighs to turned-off oven to keep warm.
- Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
- Return skimmed liquid to casserole, along with wine.
- Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
- Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
- Whisk in cream and remaining mustard.
- Stir in contents of sieve.
- Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
- Taste and add salt and pepper if necessary.
- Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
- Garnish with thyme and serve at once.
LAPIN A LA DIJONNAISE
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
- Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
- Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. Season the rabbit with salt and pepper and dust with the flour. Add the rabbit and sear until golden brown on all sides, about 10 minutes. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. Remove and discard the parchment paper and bake 10 minutes more.
- Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. Serve.
CHICKEN DIJONNAISE
I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice! My variations: I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and...
Provided by Kristin Peace
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
- 2. Saute chicken in 2 tablespoons butter until cooked on both sides.
- 3. Remove from pan and keep warm.
- 4. Melt remaining butter in skillet.
- 5. Add onion and cook until tender.
- 6. Add wine and mustard and simmer until mixture is reduced by half.
- 7. Add whipping cream and simmer until sauce is thick enough to coat spoon.
- 8. Strain, then add rosemary, thyme and tarragon.
- 9. Season to taste with salt and pepper.
- 10. Pour over chicken breasts.
POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.
Provided by Diana71
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g
LAPIN A LA DIJONNAISE
I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate.
Provided by Dwynnie
Categories Chicken Thigh & Leg
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
- Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
- Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
- Season the rabbit with salt and pepper and dust with the flour.
- Add the rabbit and sear until golden brown on all sides, about 10 minutes.
- Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
- Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
- Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
- Remove and discard the parchment paper and bake 10 minutes more.
- Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
- Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
- Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
- Serve.
Nutrition Facts : Calories 1911.7, Fat 85, SaturatedFat 23.4, Cholesterol 573.7, Sodium 612.1, Carbohydrate 46.8, Fiber 7.6, Sugar 17.3, Protein 210.8
DIJONNAISE
Complement your burgers or sandwiches with Dijonnaise! This mayo-mustard, or Dijonnaise, sauce can also be a great marinade for roasted or grilled chicken.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, about 1 Tbsp. each
Number Of Ingredients 2
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN DIJON
Chicken & mash with a kick
Provided by rafalhaase
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
- Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
- Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
- Serve with mashed potatoes.
CHICKEN à LA DIJONNAISE
This Chicken à la Dijonnaise dish is a great way to use up both drumsticks and thighs in one recipe. With great ingredients, this is a nice weeknight meal!
Provided by Francine Lizotte
Categories Chicken
Time 1h
Number Of Ingredients 15
Steps:
- 1. In a large bowl, place drumsticks and thighs; add Dijonnaise. Mix until chicken is well coated, cover and transfer to the refrigerator for 1 to 2 hours.
- 2. Preheat oven to 375ºF. In a large ovenproof saucepan over medium heat, add clarified butter. When hot, place thighs (skin side down) and drumsticks. Scoop Dijonnaise from the bowl and add to the pan; season chicken with freshly ground black pepper and sea salt. Cook 5 to 6 minutes per side or until golden brown. Transfer chicken to a bowl and set aside.
- 3. Return saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits. Pour in chicken broth and continue deglazing.
- 4. When all browned bites are dislodged, add heavy cream and stir to combine. Return chicken to the saucepan and dip a sprig of rosemary in the sauce and baste chicken with it; leave sprig in the pan. Transfer to the preheated oven and cook for 30 minutes.
- 5. Half way through cooking, remove from the oven, pause timer and baste chicken generously. Return to the oven, restart the timer and cook for the remaining time or until internal temperature reads 165ºF. Baste again before serving.
- 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=B9nW0f1_nUI
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