Stewed Chicken Dijon

When it comes to Fall, I love soups, stews and braising. Fireplace on and the aroma's of my Fall dish drifting throughout my home.


As you can probably imagine, I do a lot of dinner research. And, when I say “research,” I mean trying new recipes, testing times to make sure delicious meals are time worthy,  updating old favorites, and – yep – eating a lot of new meals. I do enjoy my research! One very awesome benefit from all this research is it has brought my family some very delicious dinners into our dinner routine. One extremely yummy dinner is this delicious stewed chicken Dijon, that I incorporated tarragon (yum) into right at the end. I used dried, but, fresh would be even better!!

Stewed Chicken Dijon

Total time about 45 minutes, 20 active

1 tsp. crushed coriander seeds ( you can substitute ground coriander, 1/2 tsp)
2 T extra virgin olive oil
4 pieces of chicken, breasts, wings, drum sticks or thighs (what ever you like)
1/4 c. chopped onion
4 garlic cloves minced
2 c. chicken broth
2 T Dijon mustard
1/4 c. creme fraiche or lite sour cream ( I use creme fraiche) 
2 tsp. chopped tarragon (fresh or dried)
Salt and freshly ground pepper

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2-3 minutes. When cool crush with mortar and pestle.

 Season the chicken with salt and freshly ground pepper. Heat  the olive oil in the same skillet until simmering and add the chicken to the skillet. Cook the chicken pieces over medium-high heat, turning, until they are golden brown. Remove the chicken pieces and add the onion, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth, the crushed coriander and the chicken pieces and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15-20 minutes.

At this point your mouth is watering and it's all you can do to not pop a bite into your mouth!! Transfer the chicken to a platter, cover with foil and put in a warming drawer or warm oven. In a bowl mix together the mustard and the creme fraiche, then whisk into the skillet. Add the tarragon and simmer over medium heat for about 5 minutes. Return the chicken to the skillet and spoon the sauce over the chicken to coat. It's dinner!