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Chicken Dijon

Erwan Heussaff

White wine and cream are two ingredients that have made their rounds in France, here is my favourite use of them.

Chicken Dijon


  • 1/2 cup flour

  • Salt

  • 2 chicken drumsticks

  • 1 whole chicken breast

  • 2 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 2 baby leeks chopped

  • 1 tablespoon of coriander seeds

  • 2 tablespoons of tarragon

  • 1/2 cup white wine

  • 1 tablespoon of dijon mustard

  • 3/4 cup chicken broth

  • 1 teaspoon of butter

  • 1/3 cup of cream

  • 2 teaspoons of chopped coriander to garnish


  1. Season the flour with a large pinch of salt

  2. Coat the chicken in the flour. fry off in a pan with some olive oil, on both sides on medium heat until brown.

  3. Add in the garlic, leeks, tarragon and coriander seeds. Leave for about 3 minutes.

  4. Deglaze the pan with the white wine. Let bubble for about 3 minutes.

  5. Add in the chicken broth and butter. Cook on low for about 15 minutes. or until cooked through.

  6. Finish the sauce with cream.

  7. Season with salt.

  8. Plate and garnish.

Chicken Dijon




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hey guys, so today I'm gonna show you how to make Chicken Dijon or, which is a great classical dish from France using some of my favorite ingredients. Dijon was a part of France that's really famous for their mustard. It's usually nice and grainy, nice and pungent, just the way we French like it. Sobasically means in a Dijon-style which usually means some cream, some butter, some white wine and some mustard which is a very classical French combination. So we're gonna start really simply by just seasoning some flour with a little bit of salt and then we're gonna go ahead and just toss all that together, get my frying pan nice and hot with a little bit of olive oil and I'm gonna take two chicken drumsticks and then one chicken breast and we're gonna go ahead and just dredge it with a little bit of flour, I don't want too much of it, so just a nice light coating. Once my oil is nice and hot, I'm gonna go ahead and drop in my chicken. What I'm looking to do here is just get a nice brown color on both sides. Once our chicken is nice and brown on one side, we can go ahead flip it to the other side and we're gonna cook it out again for about five minutes until it gets nice and brown as well before we add any of the other ingredients. Our chicken is almost halfway done. We've a nice color on it so we're gonna go ahead and add the other aromatics to it so I got a couple cloves of garlic here. Just in nice thin slices. I'm gonna throw that in here. To that I'm gonna add a little bit of my baby leaks right here. Finally, for some nice texture and also some nice fragrant flavor, I'm gonna go ahead and add some coriander seeds. So this will just really nicely pop and just give us so much taste to it. And then just to give it even more intense flavor I'm gonna go ahead and add some tarragon right to it. Cook that out a little and as that's going, I'm gonna go ahead and de-glaze the pan with a little bit of white wine. It'll really just help all those beautiful flavors come together. And finally the finishing touches of our dish, I'm gonna go ahead and add some mustard, so about one to two teaspoons right in there, to which we're gonna mix some chicken broth. This will really just start building that beautiful sauce and that flour that's in there will actually react with it and give us something nice and thick and beautiful. And then finally just to help it on its way, just about one teaspoon of butter goes right inside also. We're gonna let this cook through so you want that chicken to be perfectly cooked, obviously, and all those flavors to come together beautifully. Once our sauce is nice and thick just like this we can go ahead and finish it up with just a little bit of cream just to kind of help it out and really bring all those flavors together. And this is when you adjust the seasoning so just a pinch of salt goes right in there, really up to you, and then we're just gonna go ahead and mix everything together. Look at that, that is gorgeous. Pretty much ready to plate now. So I'm just gonna get my plate out and then we're gonna go ahead and drop in our chicken pieces right in there and now our drumsticks go right on top as well and then I'm just gonna finish up everything with our gorgeous sauce here and then finally, just a little bit of chopped tarragon goes right on top just really to bring out that beautiful color and I love love the taste of tarragon with chicken. And that is how you make the really simple and beautifulor Chicken Dijon. We're gonna go ahead and give it a taste. This sauce is for me the best, you can have it on some white rice or some pasta. And it's delicious.