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Terry & Dave Taylor

Mustard Chicken

Mustard Chicken

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 few ingredients, can be made ahead and is adaptable. But guess what? It is really tasty and pretty enough for company.

MustardIf 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 is the 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) Creme 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.

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Mustard Chicken
Same recipe, made with Country Style Dijon mustard (with seeds)


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