I was browsing through Jacques Pépin’s Simple and Healthy Cooking when I came across several chicken recipes, one using Dijon Mustard as a sauce.  What a fabulous flavor.

Served with wild rice and caramelized onions, red bell pepper and mushrooms this made for a dinner of tasty comfort.

I used chicken legs as opposed to breast Jacques uses in his recipe.  As usual, I always change things up when I sit down and devise a recipe.

For two of us, I had eight chicken legs, three for leftover.

Season chicken legs with salt, pepper and sage.
Sear in a skillet with two tablespoons Canola Oil.
Be sure to sear* on all sides.
Add one cup of White Wine or Marsala or even water will do.
Let the chicken braise for about 20 minutes.
Remove the chicken to a platter.

* Tip on Searing Protein

From the many classes I have taken, one thing I learned was how to sear meat and fish. It is important to first set protein out to get to room temperature, unless you live without air conditioning.  Heat the pan. Once hot, pour the oil in and swirl around the bottom of the skillet. Immediately add your meat/fish.  Allow plenty of time for it to sear before turning.  If you turn too soon, the meat/fish sticks.  Once this protein has been seared on all sides, turn down the heat and add your liquid of choice for braising.

 

Sauce

Remove 1/4 liquid from skillet
Add One Tablespoon of Dijon Mustard
1/4 tsp dry mustard.
Whisk together
Add a heaping teaspoon of Corn Starch to liquid and whisk together.
Pour this back into the skillet and whisk until well blended.

Place chicken back into the skillet and turn a couple of times to be certain the sauce has coated the chicken well.

Plate and spoon sauce over the chicken, garnish with chopped fresh parsley.

Enjoy,
Pam