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Chicken Dijonnaise Recipe

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This recipe for Chicken Dijonnaise is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3lb chicken, quartered
1/3 cup mustard
freshly ground black pepper to tatste
1/3 cup vermouth or dry white wine
1/2 cup Creme Fraiche or heavy cream
salt, to taste
Directions:
Directions:
Coat the chicken with the mustard and set it in a bowl, covered, to marinate at room temp for 2 hours. preheat oven to 350. arrange chicken, skin side up, on a flameproof baking dish. scrape out any mustard remaining in the bowl and spread it evenly over the chicken. season lightly with pepper and pour the vermouth or wine around the chicken. set dish on center rack of oven and bake, basting occasionally, for 30-40 mins or until chicken is done. you may have to bake the dark meat sections for another 5 to 10 mins. scrape the mustard off the chicken and back into the baking dish. transfer chicken pieces to a serving platter, cover, and keep warm. Skim as much fat as possible from the cooking juices and set the baking dish over medium heat. bring to a boil, whisk in the creme fraiche or heavy cream and lower the heat. simmer the sauce for 5 to 10 mins, or until it is reduced by about 1/3. season lightly with salt and pepper. taste, correct seasoning and spoon over chicken

 

 

 

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