Creamy Dijon chicken
The love for creamy chicken recipes is strong my friends. But can you blame me? Who wouldn’t love succulent, juicy chicken cooked in a savoury cream sauce? And then you add soft, silky leeks, a punch of Dijon mustard and a good squeeze of lemon and you know what you have? Perfection.
This is a re-make of one of my oldest posts also titled Creamy Dijon Chicken (stating the obvious here, Ryder), but I’ve updated it slightly. Also, here’s a reminder to everybody in the world, the more you work at something, the better you’ll get. Case in point: the photos in that post. So bad. I mean, almost embarrassing bad but you know what, I kind of like looking at those old photos because it reminds me how far I’ve come. Not only in photography skillzz but also I learnt that there’s such a thing as exposure and that it’s your friend as a photographer. Anyhoo, back to this recipe.
So it’s one of those that I’ve been making for absolute ages. Kind of one of those recipes you don’t even follow anymore, you just throw everything into a pot and know what the outcome will be. It’s instinct at this point. But it’s always a winner. As is the case with Nigel Slater’s Coq au Riesling, this can be served with rice, mashed potatoes, crusty bread and even polenta but I chose rice here because I have fallen back in love with Jasmine rice and will serve it with everything I possibly can. A side of steamed green veg or salad will round this out perfectly and will result in a seriously good, really simple weeknight meal.
- 8 chicken thighs
- 4 leeks washed and finely chopped
- 3 garlic cloves crushed
- 1 cup chicken stock
- 1½ cups cream
- 3 teaspoons Dijon mustard
- juice of ½ lemon
- salt and pepper to taste
- chopped parsley to serve
- steamed rice
- steamed greens
Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
Mix together the cream, chicken stock and mustard. Pour into the pan.
Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
When the chicken is cooked, season with lemon juice, salt and pepper.
Sprinkle over the chopped parsley then serve with rice and steamed greens.
I often adjust the ratio of liquids to create more sauce, especially when serving this dish with rice. I use 2 cups cream to 1½ cups stock and will often add more stock during the cooking time.