Dijon Chicken With Shallots And White Wine Food

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
• Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

ROASTED CHICKEN WITH DIJON SAUCE

Steps:

• Preheat oven to 450F with rack in middle.
• Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
• Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
• Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
• Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
• Serve chicken with sauce.

WILLIAMS-SONOMA CHICKEN BREASTS WITH WHITE WINE DIJON SAUCE

Steps:

• Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
• One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
• In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
• Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
• Transfer to a warmed plate and keep warm.
• Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
• Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
• Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
• Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
• Sprinkle with chopped parsley and serve at once.

CHICKEN WITH WINE AND SHALLOTS

Steps:

• Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 1/2-inch pieces.
• Sprinkle with salt and pepper. Coat with flour.
• You will need 2 skillets in which to cook this dish.
• Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
• Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.
• Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.

WINE & SHALLOT SAUCE DIJON

Steps:

• In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat.
• Stir cornstarch into wine; add to pan with beef broth, mustard to taste, chives and pepper.
• Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly.
• Taste for seasoning.
• Serve over burgers, steaks, fish or BBQ chicken.

ONE-PAN ROAST CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits.
• Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven.
• Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn't as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS

Steps:

• For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
• For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
• Peel and chop shallot and chop or grate garlic.
• Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
• For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
• Serve chicken alongside mashed potatoes and greens with bacon.

ROASTED CHICKEN WITH DIJON PAN SAUCE

Steps:

• Heat oven to 425°F.
• Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skins of chicken pieces.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.
• Bake 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.
• Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.
• Serve chicken topped with Dijon sauce.

DIJON CHICKEN WITH SHALLOTS AND WHITE WINE

Steps:

• pat chicken thighs dry with paper towels. sprinkle the flour, salt and pepper over the chicken
• melt butter in large, heavy bottomed pot or skillet set over medium-high heat when butter foams, cook the chicken in batches if neccessary, until will browned and crisp on all sides. set aside
• add whole shallots to the pot and saute them in butter and chicken fat until they begin to carmelize, about 10-12 minutes. Add wine to deglaze the pot and stir with a large spoon, then add mustard and tarragon, then the chicken .. Cover the pot and turn heat to low and simmer for 30 min.
• remove lid and allow sauce to reduce and thicken, 15-20 minutes
• add cherry tomatoes to pot , stir and serve.