Chicken Dijon with Green Peppercorns

Garrison Wayne

By
@TheOrganizedChef

This is a very elegant dish. The success all depends on you being organized in advance. The rest is pretty simple, you just have to work fast at the end. The flavor of this dish is superb and is suitable for any fine dinner party. Keep this one in mind for a Holiday Gathering. I served this with roasted chunks of sweet potato (not a yam) and julienne carrots. I added a couple of sliced picked beets to each plate to complete the presentation.


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Rating:

Serves:

6

Prep:

40 Min

Cook:

30 Min

Method:

Saute

Ingredients

PREMEASURE ALL OF THESE AND SET ASIDE:

2 Tbsp
butter, unsalted
1/4 c
onion, finely minced
2 clove
garlic, chopped
1/2 tsp
lemon zest, pack to measure
1 Tbsp
lemon juice
1 Tbsp
italian parsley, chopped, pack to measure
1 1/2 Tbsp
green peppercorns, packed in brine from a jar, drained
1/2 c
chicken stock, regular salt
1/3 c
chardonnay wine
1/3 c
heavy cream

FOR THE CHICKEN

1/2 c
flour
3/4 tsp
kosher salt
1/8 tsp
black pepper
1 large
egg, beaten
2 lb
boneless skinless chicken thighs
1/4 c
cooking oil for frying

Directions Step-By-Step

1
Premeasure all the ingredients listed. Set them to the side of where you will fry the chicken so they are handy.
2
Portion (cut) up the chicken thigh meat and coat with the beaten egg in a bowl.
3
Mix the flour, salt and pepper in a bowl. Dredge the egg soaked chicken pieces in the seasoned flour and place on a platter or tray.
4
Heat the oil in a large fry pan until quite hot but not smoking.
5
Fry the chicken pieces until nicely browned on both sides, turning occasionally until done. That will take about 15-18 minutes depending on how large the pieces are. Remove the cooked chicken to a serving platter.
6
Dump the oil from the fry pan. Be careful when doing this. Have a can ready in advance for doing this.
7
Return the pan to a medium hi heat. Add the butter to melt.
8
Saute the onion in the butter for about a minute, then add the garlic and cook for about a half a minute. Add the lemon zest, parsley, lemon juice, peppercorns, chicken stock and wine. Bring to a full boil and reduce for several minutes. Add the cream and mustard and heat through for about a minute more. Remove pan from the heat and pour over the cooked chicken and serve immediately.