Creamy Dijon Chicken

Name: Creamy Dijon Chicken
Ingredients: 300 g Salt; 40 g Thyme; 35 g Oregano; 180 g Sweet pepper; 70 g White pepper; 140 g Garlic; 120 g Onions; 30 g Mustard; 150 ml Strong chicken stock; 30 g Lemon pepper; 20 g Cayenne; 5 Whole chicken thighs; 200 ml Cream; 150 ml Vin Jaune; 40 g Butter; 30 g Dijon; 20 g Coarse mustard; Chervil (to taste); Tarragon vinegar (to taste); Salt and pepper to taste

Tender chicken thighs in a creamy mustard sauce with Vin Jaune and a fresh touch of tarragon vinegar.

Ingredients

300gSalt

40gThyme

35gOregano

180gSweet pepper

70gWhite pepper

140gGarlic

120gOnions

30gMustard

30gLemon pepper

20gCayenne

150mlStrong chicken stock

5Whole chicken thighs

200mlCream

150mlVin Jaune

40gButter

30gDijon

20gCoarse mustard

Chervil (to taste)

Tarragon vinegar (to taste)

Salt and pepper to taste

Preparation

Chicken thighs

Season the chicken and sear it skin-side down in butter.
Turn the chicken over and briefly continue cooking. Make sure the chicken does not get too dark.
Continue cooking the chicken gently in the oven until it reaches a core temperature of 68 to 70°C.
Deglaze the pan with Vin Jaune and reduce by about 70%.
Add the chicken stock and let the sauce reduce.
Add the cream and chervil and let the sauce thicken slightly.
Add the mustard and do not let the sauce boil again. Finish the sauce with the second 40 grams of butter.
Season with tarragon vinegar, pepper, and salt.
Remove the chicken from the oven and return it to the sauce. Serve.