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Stephen · Posted: Wed Oct 04, 2006 3:20 pm Post subject: Chicken Dijon

Chicken Dijon

3 to 4 pounds broiler chicken -- quartered
2 tablespoons butter
2 cups dry white wine
1/4 teaspoon dried tarragon leaves
1 pinch thyme
1 small bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
2 tablespoons Dijon style prepared mustard
2 tablespoons cream fraiche or (sour cream)
1 pinch cayenne pepper

In chicken fryer, heat butter. Add chicken and cook until chicken is well
browned on both sides. Add wine, tarragon, thyme, bay leaf, salt, and
pepper. Bring to boil. Cover and simmer for 45 minutes, or until meat is
tender. Remove meat to heated serving dish and keep warm.

Discard bay leaf. Blend sauce with egg yolks. Add sour cream, mustard,
and cayenne pepper. Heat, stirring briskly and constantly. Do not allow
to boil. Pour over chicken. Serve hot.

Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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Alisa · Joined: 06 Aug 2006 Posts: 244 Gender: Female

This sounds really good! Quick question: is there any substitution for the white wine, such as chicken broth? If I bought wine wine, I'm afraid it, um, wouldn't make it into the recipe... Oops

Bobi · Posted: Wed Oct 04, 2006 6:02 pm Post subject:

Use Cooking Wine, Alisa. Usually found in vinegar/oil sections out here.
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Stephen · Posted: Wed Oct 04, 2006 6:31 pm Post subject:

Broth should work fine but it would change the nature of the recipe quit a bit. I suspect to would still be good.
_________________
There are only two kinds of people in the world ...
Those who think they can, and
Those who think they cannot ...
They are both right!

kateryna · Posted: Thu Oct 05, 2006 12:24 am Post subject:

I don't use alcohol at all, so I'd probably use mushroom broth. I will kill to get my hands on it and buy up as much as I can whenever I see it. It beats the heck out of chicken and beef broth. I use real meat and then use the mushroom broth. Everything tastes great.
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Susanne · Posted: Thu Oct 05, 2006 3:55 am Post subject:

I've been told broth substitutes pretty well for booze...and I've used it. The taste is different, but the 'effect' is essentially the same. Cool

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