French in a Flash: Dijon Chicken Recipe
This 'French in a Flash' recipe features succulent chicken legs seared to a golden perfection, then simmered in a rich, aromatic sauce. The sauce, built on a base of white wine, chicken stock, and thyme, is elegantly finished with creamy Dijon mustard, creating a deeply flavorful and comforting main course that's quick to prepare.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for searing chicken and simmering the sauce.
- 1 Tongs For safely turning and handling hot chicken pieces.
- 1 Whisk For smoothly incorporating Dijon mustard and cream into the sauce.
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 3 tablespoons light olive oil plus 1 tablespoon
- 10 chicken legs
- 2 cloves garlic chopped
- 4 shallots diced
- 3/4 cup white wine
- 1 1/2 cups low-sodium chicken stock
- 6 stems thyme plus extra for garnish
- 1/2 cup Dijon mustard
- 1/2 cup cream
Instructions
- Pat chicken legs thoroughly dry with paper towels and season generously with salt and black pepper.
- Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Sear chicken legs in batches, skin-side down first, until deeply golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
- Reduce heat to medium, add the remaining 1 tablespoon of olive oil, then add chopped garlic and diced shallots to the pot. Sauté until softened and fragrant, about 3-4 minutes.
- Pour in the white wine, scraping vigorously with a wooden spoon to deglaze the pot and incorporate all the browned bits (fond) from the bottom.
- Add the chicken stock and thyme stems to the pot, bring to a simmer, then return the seared chicken legs to the pot.
- Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove chicken from the pot and set aside. Remove and discard thyme stems. Bring the sauce to a gentle simmer and reduce slightly, if desired.
- Off the heat, whisk in the Dijon mustard and cream until well combined and smooth.
- Return the chicken legs to the sauce, ensuring they are coated. Garnish with fresh thyme and serve warm.
Notes
To achieve deep flavor, ensure chicken legs are well-dried before searing to promote excellent browning and crisp skin. Do not overcrowd the pan; sear in batches if necessary. Deglazing with white wine is crucial for incorporating the flavorful 'fond' (brown bits) from the bottom of the pan into your sauce. When adding Dijon mustard and cream, do so off the direct high heat or at a gentle simmer to prevent the sauce from curdling. Taste and adjust seasoning with salt and freshly cracked black pepper before serving. A touch of fresh parsley or chives at the end can brighten the dish's appearance and flavor.