Chicken à La Dijonnaise Recipes

DIJONNAISE CHICKEN

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.

CHICKEN DIJONNAISE

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

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 à LA DIJONNAISE

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

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 350 degrees. Arrange chicken in a baking dish sprayed with a light coating of Olive Oil Pam. Sprinkle each breast with salt, pepper, and savory. Sprinkle the minced garlic evenly over the chicken. Squirt Dijonnaise on each piece, three lines, smooth out with a spoon. Sprinkle grated parmesan cheese liberally on each piece of chicken. Bake about 50 to 55 minutes.
• As oven times do vary, make sure to check your chicken periodically to test for doneness. I usually serve this with rice pilaf and a ceasar salad.