Monday, December 28, 2009

Chicken in Dill Mustard Sauce

Mmm...fresh dill. Problem is, I think of dill with summer dishes like cucumbers. No cucumbers here in December. I was excited to find this recipe--it was easy and adaptable for kids (I just left off the dill sauce). I used 1 lb of chicken breasts instead of the chicken legs and kept the rest of the proportions the same.

Curtis and I thought it was really good. I'll make this again next time I have dill in December. I served it over rice and with a side salad.

Chicken in Dill Mustard Sauce
adapted from Gourmet

1/4 c flour
1/2 t salt
1/2 t black pepper
4 whole chicken legs (2 lbs) or 1 lb chicken breasts
3 T oil
3/4 c onions, chopped
1/2 c white wine
1 c chicken broth or water
2 t dijon mustard
1/4 c fresh dill, chopped

Stir together flour, salt, and pepper in a shallow bowl. Pat chicken dry, then dredge, 1 at a time in flour, shaking off excess. Heat oil in 12" heavy skillet over moderate high heat until hot. Brown chicken, skin sides down first, turning over once, 6 - 8 minutes total. Transfer chicken to a plate, then pour off all but 1 T fat from skillet. Add onions to skillet and saute, stirring occasionally, until golden brown, 2 - 3 minutes. Add wine and deglaze skillet by boiling, stirring, and scraping up brown bits. Add broth, mustard, and remaining salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from the plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes (10 - 15 minutes for chicken breasts). Transfer chicken to a platter and boil sauce until reduced to about 1 c and slightly thickened, about 3 - 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken (or serve beside chicken if it is questionable if everyone will like the sauce).


CeeCee said...

Oh my goodness! I'm so excited to have stumbled across your blog! You can't tell by the exclamation points or anything, huh? :)

I volunteered at Johnson's Backyard Farm for several months, but had to quit because of a health condition. I was so excited when they opened up their waiting list to add new members. I can finally have fresh, local veggies again from my favorite farm.

Your blog appeals to me for two reasons--I am forever asking myself, "What should we have for dinner this week?" The second reason is, I am always looking for ways to use the veggies that come in "the box" each week.

I look forward to wandering aimlessly in your recipes and using them at will. Thanks so much for helping to answer the perennial question--What's for Dinner.

Sharon said...

I made this for dinner tonight with my dill from the CSA box and served it with brown rice. My kids and husband dubbed it a "keeper." Thanks for a delicious dinner!