We had a fantastic fun filled week end, and dinner last night was the same: fun. The recipe I prepared is an adaptation from Food & Wine annual cookbook. The blending of the onion, coriander, tarragon, mustard and cream was an explosion of flavors for our palate. We really enjoyed dipping the bread into and could not get enough of it. I served into bowls.
TIP: To insure that the dish will not be too salty, make sure to use a Low Sodium chicken stock, as well as lightly sprinkling salt to the chicken during the cooking process.
Tonight’s April 22, 2012 dinner:
Vanilla Ice Cream with Milano Cookie
1 teaspoon ground coriander seeds
1 tablespoons olive oil
8 drumsticks, skin on
½ cup finely chopped onion
3 garlic cloves minced
1 cup chicken broth, low sodium
½ cup white wine
2 tablespoons whole grain mustard
3 tablespoons crème fraiche or sour cream
2 teaspoons chopped tarragon
Salt and Pepper
French crusty bread
In a small skillet warm over high heat the coriander seed for a couple of minutes until fragrant. Remove from heat and set aside.
In a large skillet heat the olive oil over medium heat.
Season the chicken with salt and pepper and add them to the skillet. Brown them evenly on all sided, about 15 minutes.
Add the onions and cook stirring occasionally until soft. Add the garlic and cook for another minute.
Add the chicken broth, wine and the ground coriander and bring to a boil. Cover and cook over medium- low heat until the chicken is cooked through, around 15 minutes.
Transfer the chicken to a platter, cover and keep warm. In a small bowl whisk together the mustard with the crème fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over medium low until it thickens. 5 minutes Return the chicken and any liquids to the skillet and turn to coat.
Serve the chicken with crusty bread.