Chicken Week: Roasted Dijon Chicken - Sweet Potato Chronicles

Chicken Week: Roasted Dijon Chicken

Have you ever been pres­sured into din­ner? It hap­pens to me all the time. In fact, it's how this dish was born. I take some­thing out of the freezer to defrost it and then end up hav­ing din­ner out, using left­overs or order­ing in. So I wind up with chicken sit­ting in the refrig­er­a­tor. I can't let it go bad so I've got to make some­thing with it. But, by the next day, I no longer want chicken and I've lost my mojo for it. I've got to make it though and so please wit­ness my kitchen pres­sur­ing me into din­ner.

Chicken

The last time it hap­pened I decided I needed to do some­thing easy because I'd left barely enough time to eat din­ner let alone mak­ing it. With an open bot­tle of sparkling sweet apple cider (Have you ever seen the stuff by R.W. Knud­sen? It's so yummy!) in my refrig­er­a­tor, I fig­ured I couldn't go wrong if I paired it with some dijon. (I'm sure you could use reg­u­lar apple cider, I'm just addicted to the sparkling stuff at the moment.) I served the chicken on a bed of sauteed spinach and, con­sid­er­ing I was totally against hav­ing chicken that night, I ended up lov­ing it. Scar­lett actu­ally said to me, "This is nice mommy. You're get­ting bet­ter at this!" I'm not sure what she meant by "this" but she said it as if her culi­nary degree from Lenotre was framed on the wall behind her. (Some­times I swear I've made a cook­ing mon­ster out of the kid.) Any way, this once reluc­tant chicken dish is now a sta­ple in our home. I guess a lit­tle pres­sure in the kitchen isn't so bad after all.

Roasted Dijon Chicken

6 skin­less, bone­less chicken thighs
salt and pep­per
1 tea­spoon oil
1 minced shal­lot
2 cloves gar­lic, minced
1 table­spoon dijon mus­tard
1/4 cup apple cider
1/4 cup low-sodium chicken broth

Method

Pre­heat the oven to 425°. Gen­er­ously sea­son chicken with salt and pepper.

Add 1 tea­spoon oil to a large room-temperature skil­let. Add chicken. Place skil­let over medium heat and cook, allow­ing meat to brown, and pour­ing off excess fat to keep only a thin layer in the pan, until chicken is cooked halfway through, about 10 minutes.

Trans­fer the skil­let to the oven. Roast until chicken is cooked through and skin is crisp, about 6–8 minutes.

Trans­fer chicken pieces from bot­tom of skil­let to a plat­ter. Return skil­let to medium heat. Add shal­lot and gar­lic; cook, stir­ring fre­quently, until fra­grant, about 1 minute. Whisk in dijon mus­tard, apple cider, broth and a bit more salt and pep­per; cook for about 3 min­utes. Return chicken to skil­let along with juices that have set­tled on the plat­ter to rewarm. Serve with our favourite sides.

 

 

 

  

3 Comments

  1. Reagan says:

    Ingre­di­ents read skin­less, bone­less chicken thighs. Direc­tions are to cook until skin is crisp… Which type of chicken do you rec­om­mend for this recipe?

  2. Laura Keogh says:

    Hi Rea­gan. Thanks so much for catch­ing my typo. I rec­om­mend skin­less. Obvi­ously, you can use what­ever you have avail­able. If you're using thighs with the skin make sure you get it all nice and crispy. For the sauce, pour off a lot of that fat, or not if you want it to taste super deca­dent and yummy.

  3. This looks deli­cious! I'm always look­ing for sim­ple recipes using cheap, but fla­vor­ful cuts like chicken thighs. This one's a keeper!

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