A Word From The Cook

“French food fans will love this classic Chicken Dijon recipe. It's a great entrée for a dinner party, or family meal. Dijon chicken, aka mustard chicken, is easy to prepare on the stove. White wine fans will want to pair the tangy mustard flavor with a rich, golden Chardonnay. Red wine fans will enjoy balancing the creamy sauce with a nice Pinot Noir. This is a true French classic, inspired by the mustards of Dijon, France!”


Total Time:

50-60 Minutes


4 Servings


  • 1 Teaspoon coriander seeds
  • 2 Tablespoons extra-virgin olive oil
  • 8 Medium chicken drumsticks (about 3 pounds)
  • Salt and freshly ground pepper
  • 1/4 Cup finely chopped onion
  • 4 Garlic cloves, minced
  • 1 1/2 Cups low-sodium chicken broth
  • 2 Tablespoons whole-grain Dijon mustard
  • 3 Tablespoons crème fraîche (or sour cream)
  • 2 teaspoons chopped tarragon
  1. Step 1 – Toast and Crush Coriander
    1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
  2. Step 2 – Season and Cook the Chicken on the Stove
    1. Season drumsticks with salt and pepper. In the same skillet used for toasting coriander, heat the olive oil, then add the seasoned chicken drumsticks to the skillet. Cook over moderately high heat, turning, until golden brown all over, about 10 minutes.
    2. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil.
    3. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
    4. Transfer the chicken to a platter, cover and keep warm.
  3. Step 3 –
    1. In a small bowl, whisk the mustard with the crème fraîche (or sour cream) and tarragon. Whisk the mixture into the hot skillet and simmer the sauce over moderate heat until thickened, about 5 minutes.
    2. Return the chicken to the skillet and turn to coat. Serve the chicken with a crusty baguette.