Best 5 Chicken à La Dijonnaise Recipes

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Chicken à la dijonnaise is a timeless classic dish known for its rich and creamy sauce that perfectly complements the tender chicken. This elegant yet easy-to-make dish is a favorite among food enthusiasts and a staple in many French cuisine lovers' repertoire. The combination of Dijon mustard, white wine, and cream creates a flavorful sauce that pairs wonderfully with the savory chicken. Whether you're looking to impress your guests at a special dinner party or simply want to enjoy a cozy and comforting meal at home, chicken à la dijonnaise is sure to deliver a satisfying culinary experience. Let's delve into the art of creating this classic French dish and explore the steps and ingredients needed to achieve the perfect balance of flavors.

Let's cook with our recipes!

CHICKEN à LA DIJONNAISE



Chicken à la Dijonnaise image

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

3 large chicken drumsticks
3 large chicken thighs
2/3 c dijonnaise
2 Tbsp clarified butter or ghee
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
1 large shallot, finely diced
2 large cloves garlic, pressed
2 tsp mustard seeds
1 Tbsp herbes de provence
1/2 tsp lemon zest
1/4 c dry white wine
1/2 c low-sodium chicken broth
2/3 c 35% heavy cream, or more to taste
1 large sprig rosemary

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

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)



Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) image

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

1 tablespoon oil
1 tablespoon butter
1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste
⅓ cup Dijon mustard
1 large onion, sliced
1 cup white wine
1 cup chicken broth
⅓ cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

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

CHICKEN DIJONNAISE



Chicken Dijonnaise image

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

2 tablespoons butter
1 tablespoon olive oil
8 plump bone-in skinless chicken thighs, about 2 lb
1/2 teaspoon salt
1 cup sliced shallot
1/4 cup good-quality smooth Dijon mustard
1/2 teaspoon black pepper
1 cup white wine
1/2 cup whipping cream
fresh thyme sprig

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



Lapin a la Dijonnaise image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 (3-pound) rabbits or 8 rabbit legs
4 cups unsalted chicken stock or water
2 cups dry white wine, preferably a Chardonnay or white Burgundy
6 tablespoons vegetable oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 dozen small pearl onions, peeled
1/2 pound button mushrooms
1 tablespoon mustard seeds
4 sprigs tarragon, leaves only: 1/2 the leaves whole, 1/2 finely chopped
4 tablespoons Dijon mustard
1 tablespoon mustard powder
1/2 cup croutons
1 ounce chives, finely chopped

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.

DIJONNAISE CHICKEN



Dijonnaise Chicken image

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

4 skinless, boneless chicken breast halves
¼ cup prepared Dijon mustard mayonnaise blend
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon chicken bouillon granules

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

Tips for Making Perfect Chicken La Dijonnaise

  • Use high-quality ingredients. Fresh, free-range chicken is best, and use a good Dijon mustard.
  • Don't overcrowd the pan. Chicken should be cooked in a single layer so that it browns evenly. If you need to cook in batches, make sure to adjust the cooking time accordingly.
  • Cook the chicken over medium heat. This will help to prevent it from drying out.
  • Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Make sure the sauce is thickened before serving. You can do this by simmering it for a few minutes, or by adding a cornstarch slurry.
  • Garnish the dish with fresh parsley or chives. This will add a pop of color and flavor.

Conclusion

Chicken La Dijonnaise is a classic French dish that is sure to impress your friends and family. It is a versatile dish that can be served with a variety of sides, such as rice, potatoes, or vegetables. The creamy Dijon mustard sauce is rich and flavorful, and it pairs perfectly with the tender chicken. With its ease of preparation and delicious flavor, Chicken La Dijonnaise is a dish that you will want to make again and again.

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