Chicken And Potatoes With Dijon Cream Sauce
Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
One Pan Chicken Dijon Recipe
Like all the dishes in this week's line up, this Chicken Dijon recipe only uses a single pan! With minimal clean up and an easy to follow recipe, this dish will become a family favourite!
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Sweet Dijon Chicken Breasts
It's funny. The best part about this Sweet Dijon Chicken Breasts recipe is not that it only requires 3 ingredients. The best part is the taste. We have used yellow mustard as well and this dish turns out beautifully, every time!
Roasted Crispy Shawarma-Spiced (Dijon) Chicken
#SlimKhezri Dinner tonight: Roasted Crispy Shawarma-Spiced Chicken (marinated in Dijon mustard), ???????????? Roasted Oregano Potatoes, Sautéed Kale & Raisins w/ Feta and Greek Salad #fusioncuisine + Glass Red Wine ???? (2017, Amici Cabernet Sauvignon Napa)
LETS EAT!
#feta #food #homecooking #lifeisgood #foodporn #deliciousfood #freshfood #cooking #lavitaebella #serenity #marinatedvegetables #shawarma #onion #tomatoes #cucumber #kale #dijonmustard #salad #roastedpotatoes #tzatziki
#Cookingdinner #Mouthwateringlydelicious????
Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network
Mustard lovers: Ina has a dish for YOU.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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Crispy Chicken Thighs with Creamy Mustard Sauce | Barefoot Contessa: Cook Like a Pro | Food Network