Tour de France - Stage 6: Mȃcon to Dijon
The Tour de France began on Saturday. However, since I no longer do daily dishes and this year’s race began in Italy, I wanted to wait until they were in France to make a stage-specific meal. Since they end the stage in the world-renowned town of Dijon, I made Chicken Dijonnaise. This meal is better suited for fall and winter than a 90 degree summer day. But, given a shortcut technique I learned from Jacques Pepin many years ago, this meal comes together fairly quickly, even with cooking bone-in chicken thighs
Chicken Dijonnaise
6 chicken thighs
2 shallots, minced
White Burgundy
¼ cup chicken broth
1 tbsp paprika
2 tbsp Dijon mustard
1 cup heavy cream
½ lb Comte cheese, grated
Parsley or tarragon
Trim any excess skin from the thighs and slice, about half an inch deep, the underside along each side of the bone. Season the chicken with kosher salt and black pepper.
Heat a couple tablespoons of oil in a skillet, set over medium-high heat, until it ripples and place the thighs skin-side down. Cook until lightly browned, 4-5 minutes, then flip the chicken, reduce the heat to medium, and cover the skillet. Continue cooking for another 5 minutes until the chicken reaches 165 degrees.
Remove the chicken from the skillet and set in a baking dish.
Toss in the shallots and saute for 5-7 minutes until softened.
Deglaze the pan with wine and bring to a boil, then add in the broth and whisk in the paprika, mustard, and cream and bring to a simmer. Continue cooking until slightly reduced, 5-7 minutes.
Meanwhile, sprinkle a little bit of cheese on each thigh and set under the broiler until melted.
Once the sauce has simmered for 5 minutes, add in the rest of the cheese and stir until fully incorporated.
Serve over buttered egg noodles, placing the chicken on the pasta and pouring the sauce over everything. Garnish minced fresh herbs.
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