it’s always been interesting to me how particular different people are about condiments.
they have love/hate relationships with pickles. they swear by a certain brand of ketchup. they refuse to eat anything with mayonnaise on it.
i am no different from these people. my quirks: i loathe ketchup (although i love tomatoes), can tolerate yellow mustard if it’s the only option, will only eat mayonnaise if it’s taste is covered up with other things like lemon juice or garlic and herbs, and can eat dijon mustard straight out of the jar with a spoon.
for dinner, we had a little tribute to the deliciousness of dijon mustard. every once in a while i’ll buy the extra fancy jar of mustard, but for our everyday dijon needs i like the trader joe’s brand. the chicken in this dish is made in a dutch oven on the stove while the salad is made primarily on the grill. jason and i divided and conquered (i’m sure you can guess who did what) and then put it all together. delicious.
- 1 tablespoon butter
- 1½ tablespoon olive oil
- 5-6 chicken thighs
- 6 garlic cloves, skin on
- 5 sage leaves
- 1 cup white wine
- ¼ cup brandy
- 2 tablespoons dijon mustard
- 1½ cups chicken stock
- ¼ cup heavy cream
- ½ tablespoon all purpose flour
- salt and pepper to taste
- 4-5 russet potatoes, sliced in thick pieces
- 1 large red onion, sliced in thick rounds
- olive oil
- ¾ cup fresh peas
- salt and pepper to taste
- 1 tablespoon dijon mustard
- juice from ½ a lemon
- pinch of red pepper flakes
- Melt butter and olive oil in large dutch oven. Once butter has melted, place garlic cloves and sage leaves in pot and cook for 4-5 minutes.
- Add chicken to pot and brown on each side for 5-6 minutes. Remove chicken from pot.
- Add white wine and brandy to pot and deglaze, stirring constantly. Let alcohol evaporate away, then add mustard and mix together.
- Place chicken back into pot and pour in chicken stock. Bring to a boil, cover, and cook for 20 minutes over medium heat.
- Meanwhile, prepare cream. Whisk together cream and flour. When chicken is done cooking, remove chicken from pot. Use the back of a spoon to mash the garlic pieces.
- Turn heat up to high and reduce the sauce for about 10 minutes, until it starts to thicken. Using a ladle, pour 2-3 tablespoons of sauce, a little at a time, into your bowl with cream and whisk immediately to temper the cream. Transfer cream to pot with remaining sauce and continue to whisk until sauce reaches a thick, creamy consistency.
- Pour sauce over chicken pieces to serve.
- Brush potatoes and onions with oil and salt. Cook them directly on a grill over medium heat until cooked through. Remove from grill and transfer to large bowl.
- Mix together dijon mustard, lemon juice, and pepper flakes.
- Pour dressing into potato mixture and toss.
- Add peas and salt and pepper to taste.
chicken recipe adapted from food52. salad recipe adapted from she wears many hats.
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