Track Town, USA: Well, looky-here,
DT and I are once again in Eugene, Oregon. Big week for us - new tires on the
motorhome (45,000 miles + 6 years = new tires), and the NCAA Track & Field
Championships! Our friends are gathering. There are several parties to attend,
including the annual Lame Duck Reunion. It is going to be a great week and
hopefully the Ducks can rack-up enough points to win a little more hardware for
the trophy case!
Anyway... I couldn't let another week pass by without sharing
this great recipe. Chicken, Creme Fraiche and chicken. A little garnish. That's
it. Super delicious and super easy and super RV-friendly. Try it soon.
I can't, in all honesty, call this recipe "Chicken Dijon"
because Chicken Dijon is all fancy with a lot of ingredients and requires several steps,
pots and pans. This recipe does not. In fact, this RV-easy recipe has just a
ingredients, can be made ahead and is adaptable. But guess what? It is really
tasty and pretty enough for company.
If you don't have room for
a baking dish in your fridge all day, simply let the chicken marinate in the sauce
inside a ziptop bag all day. (See - I told you this recipe was adaptable!) I
experimented with all types of chicken and feel boneless, skinless thighs
are best in this recipe, but feel free to use chicken breasts, whole thighs or even
two whole thigh-leg portions. (The
photos on this page are of chicken thighs with bones and skin.) And I
experimented with all types of Dijon mustards and felt the regular ol' Grey
Poupon (without seeds) had the best flavor and appearance. The mustard is
salty enough that no additional is required. One thing you can not mess with
Creme Fraiche. It is readily available in most supermarkets - usually
next to the sour cream, but sometimes in the cheese section. Do not
substitute sour cream or it will curdle and that would be just awful. This
recipe makes a nice sauce, so serve it over rice or mashed potatoes.
Four boneless, skinless chicken thighs (about 1.25 pounds)
1/3 cup Dijon mustard (I use Grey Poupon)
1 cup (8 ounces) Cream Fraiche
A big pinch of fresh or dried tarragon, as garnish, optional*
Steamed rice to accompany, if desired
Oil an 8x8-inch baking dish. Arrange the chicken pieces evenly on the bottom
of the baking dish. Mix the Dijon mustard and the Creme Fraiche together in
a small bowl. Pour the mustard sauce over the chicken, turning to coat.
Refrigerate, covered, up to one day. Remove from refrigerator about thirty
minutes before baking. Heat oven to
375°. Bake chicken, uncovered, for approximately 30 minutes, or until
bubbly and brown and the chicken is cooked through (165°). This is nice served
over rice. Serves 4.
*NOTE: If using dried tarragon, sprinkle it over the casserole before
baking. If using fresh, sprinkle over just before serving.
Same recipe, made with Country Style Dijon mustard (with seeds)
Until my next update, I remain, your Eugene correspondent.
RV PARK: Premier
RV Resort - Large RV park on I-5 (exit 199). Long pull-through sites with
full hookups, 50/30 amp, bath houses, laundry, pool & hot tub (in season),
fitness center, cozy fireplace lounge with TV, store, ice, newspaper delivered
to your door six days per week. Freeway noise and a lot of live-ins. Premier RV
Resort is conveniently located near the many RV repair/service businesses
located in Coburg or Junction City. We are paying $50 per night.
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