{"id":31372,"date":"2020-03-11T09:35:32","date_gmt":"2020-03-11T13:35:32","guid":{"rendered":"https:\/\/chescotimes.com\/?p=31372"},"modified":"2020-03-11T09:35:34","modified_gmt":"2020-03-11T13:35:34","slug":"on-your-table-an-evolving-chicken-dijon-with-white-wine","status":"publish","type":"post","link":"https:\/\/chescotimes.com\/?p=31372","title":{"rendered":"On Your Table: An evolving Chicken Dijon with White Wine"},"content":{"rendered":"

By Cathy Branciaroli<\/strong>,\u00a0Food Correspondent, The Times<\/em><\/p>\n

\"\"<\/a>Recipes evolve.\u00a0 That’s the beauty and creativity of cooking, resulting in a treat for all of us.\u00a0 Sometimes the adaptation represents a great deal of change, sometimes\u00a0 it’s just a little tweak.\u00a0 Each cook adds his or her own particular twist, even to classic recipes. The recipe featured in this post has quite a heritage, yet I couldn’t help adding my own adaptation.<\/p>\n

So here’s the history…..This recipe for Dijon Chicken originally was adapted by TV food personality Andrew Zimmern from a recipe presented on Martha Stewart’s website.\u00a0 It was then discovered by New York Times<\/em> food writer Sam Sifton who added his own twists.\u00a0 He included it in a Times Sunday Food supplement of 24 recipes that require only one pot, pan or skillet. As he says, “Here are 24 brilliant recipes for everyone who hates doing the dishes”.\u00a0 I can attest that it’s a beautiful collection that can be found in the Times archives from the paper’s Sunday, February 16th edition.<\/p>\n

My twist was replacing the white wine with chicken stock and adding garlic, a pungent ingredient I add to almost every savory dish.\u00a0 Although Sam doesn’t mention it, the dish is awesome accompanied by white or other varieties of rice.\u00a0 Make sure to have a crusty bread on hand to mop up the sauce, which everyone who tasted this dish raved about.<\/p>\n

Do try this because who needs to clean up a messy kitchen on a weeknight anyway?<\/p>\n

Dijon Chicken with Shallots and White Wine<\/strong>
\nIngredients<\/u>
\n8 bone-in skinless chicken thighs
\n2 tbs flour
\n1 tbs kosher salt
\n1 tbs ground pepper
\n1 tbs ground garlic
\n2 tbs unsalted butter
\n12-15 whole medium shallots, peeled, about 3 cups
\n2 cups white wine or chicken broth (or enough to cover the thighs in the pot)
\n2 tbs Dijon mustard
\n2-4 tarragon branches
\n2 cups cherry tomatoes<\/p>\n

Preparation<\/u>
\nPat the chicken thighs very dry with paper towels.\u00a0 Combine flour, salt, pepper and garlic then sprinkle the mixture generously on both sides of the thighs.<\/p>\n

Melt the butter in a large, heavy bottom pot set over medium-high heat.\u00a0 When the butter foams, saute the chicken, in batches, until well browned and crisp on all sides.\u00a0 Continue to add butter as necessary to insure a good saute.\u00a0 Set aside.<\/p>\n

Add the shallots to the pot and more butter as needed for a good saute.\u00a0 If quite large, cut them in halves.\u00a0 Saute them until they begin to soften and caramelize, about 10-12 minutes.\u00a0 Add wine or the chicken broth, stirring to deglaze.\u00a0 Then add the mustard and tarragon, finally return the chicken thighs to the pot.\u00a0 Cover the pot and reduce heat to low.\u00a0 Simmer for 30 minutes.<\/p>\n

Remove the pot’s lid and allow the sauce to reduce and thicken, about 15-20 more minutes.<\/p>\n

Add the cherry tomatoes just before serving.\u00a0 Stir lightly to combine.\u00a0 Serve immediately over rice or pasta.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Cathy Branciaroli,\u00a0Food Correspondent, The Times Recipes evolve.\u00a0 That’s the beauty and creativity of cooking, resulting in a treat for all of us.\u00a0 Sometimes the adaptation represents a great deal of change, sometimes\u00a0 it’s just a little tweak.\u00a0 Each cook adds his or her own particular twist, even to classic recipes. The recipe featured in […]<\/p>\n","protected":false},"author":1,"featured_media":31374,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[12225,5737,6269,4128],"class_list":["post-31372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-chicken-dijon-with-white-wine","tag-cooking","tag-featured","tag-recipes"],"_links":{"self":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/31372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31372"}],"version-history":[{"count":1,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/31372\/revisions"}],"predecessor-version":[{"id":31373,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/posts\/31372\/revisions\/31373"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=\/wp\/v2\/media\/31374"}],"wp:attachment":[{"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chescotimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}