Chicken Dijon Recipe
This Chicken Dijon recipe is from family cookbook and you can be rest assured that it works. Get all set to serve Chicken Dijon as a Main Dish today. Chicken is the primary ingredient in Chicken Dijon. My family loves Chicken Dijon. So will yours!
Ingredients
2 tablespoons butter
1 two and one half to three pound broiling chicken, quartered
1 cup each dry white wine and water
1/4 teaspoon dried tarragon leaves
Pinch of thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 egg yolks
2 tablespoons prepared Dijon mustard
2 tablespoons sour cream
Pinch of cayenne pepper
Directions
Heat the butter in a heavy skillet.
Add the chicken and brown it well on all sides.
Add the wine and water, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil, cover and simmer until the meat is tender, thirty to forty-five minutes.
Remove the meat to a heated serving dish and keep it warm.
Remove sauce from heat.
Discard the bay leaf.
Add a little of the sauce to the egg yolks, then stir into the sauce in the skillet and blend well.
Add the mustard, sour cream and cayenne.
Heat, stirring briskly and constantly, but do not allow to boil.
Pour the sauce over the chicken.
Add the chicken and brown it well on all sides.
Add the wine and water, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil, cover and simmer until the meat is tender, thirty to forty-five minutes.
Remove the meat to a heated serving dish and keep it warm.
Remove sauce from heat.
Discard the bay leaf.
Add a little of the sauce to the egg yolks, then stir into the sauce in the skillet and blend well.
Add the mustard, sour cream and cayenne.
Heat, stirring briskly and constantly, but do not allow to boil.
Pour the sauce over the chicken.
