Another winner from Cinda Chavich's book High Plains, The Joy of Alberta Cuisine, last night's chicken dish was the perfect comfort food required after a long and difficult commute home. We had the mother of all monsoon storms hit here yesterday afternoon and we were almost completely marooned with power lines down and washes closed due to flooding. It took the Big Guy an awfully long time to darken the door and when he did a martini and some good grub were definitely required to sooth the savage beast.
This chicken dish is pretty easy to make but has a real gourmet flavor with seasoned chicken dredged in flour and browned well, joined by garlic, white wine and chicken broth for a little braise. Finished with Dijon mustard, whole mustard seeds, a squeeze of honey and some sweet/tart dried cranberries and served over a bed of creamy mashed potatoes, it'll darn near make your socks go up and down.
By the way, I used whole bone in chicken thighs which turned out great since the whole thing had to braise a little longer than planned but you could certainly make dinner quicker by using skinless boneless chicken breasts or thighs instead. Mark this one on your "must do" list because believe me, you won't be disappointed!
By the way, if you think the Big Guy was happy last night I wish you could see him around noon today. Guess what's in his lunchbox!
Chicken in Cranberry Mustard Sauce (adapted from High Plains, The Joy of Alberta Cuisine by Cinda Chavich)
5 to 6 chicken thighs, excess fat removed
1/4 cup all-purpose flour
Freshly ground black pepper,1/2 teaspoon each salt and dried thyme
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic minced
3/4 cup white wine, divided
3/4 cup chicken stock
3 tablespoons Dijon mustard
1 teaspoon whole mustard seeds
1 tablespoon honey
1 tablespoon instant blending flour or cornstarch
1/3 cup dried cranberries
Heat vegetable oil in large Dutch oven over medium high. Wash and dry chicken and season well with salt, pepper and dried thyme. Dredge pieces in flour, shaking off excess. Brown on all sides in hot pan and remove to a plate. Add onion to drippings and sauté until onion is softened. Add garlic and stir to mix well with onions. Cook for addition minute. Add half a cup of wine to the pot, and simmer briefly stirring the bottom of the pot to release browned bits (fond), and then add chicken stock. Return chicken to pot, cover and simmer for 25 to 30 minutes or until thighs are cooked through. Remove lid from pot and stir in Dijon mustard, mustard seeds and honey. Make slurry out of remaining quarter cup of wine and flour and stir into sauce to thicken. Add cranberries. Serve chicken with sauce over mashed potatoes. Serves 4. Download Chicken in Cranberry Mustard Sauce
A year ago - Chicken Pasta Salad with Pesto