Stellar Chicken with Dijon
Served with crusty baguette for mopping or parsley and chive potatoes.
Serves: 4
Ingredients:
8 pieces of chicken boneless skinless breast and thigh
Salt and white pepper or finely ground black pepper
1 cup flour
1 teaspoon ground thyme or poultry seasoning
1 small bulb fennel, quarter, core and finely chop, optional*
1 carrot, peel and finely chop or grate
1 rib celery with leafy tops, finely chopped
2 shallots or 1 onion, finely chop
2 large cloves garlic, grated or pasted
2 T olive oil
3 T butter
1 bottle 12 ounces Stella Artois beer
2 round T Dijon mustard
½ cup heavy cream or crème fraiche
2 T chopped fresh tarragon
*For a sweeter version, use Stella Cidre, hard cider and use 1 finely chopped apple rather than the fennel.)
Potatoes:
2 pounds small white or yellow potatoes, halved
Salt
2 T butter (I like salted Italian butter)
1/4 cup chopped parsley and chive, combined
Directions:
Cut each chicken breast into 3 pieces and trim each thigh and halve. Season with salt and white pepper or fine black pepper and place flour on a plate for light dredging. Prep your fennel, carrot, shallots or onion, celery and garlic.
Heat a large cast iron or heavy skillet over medium to just-above medium heat with olive oil, 2 turns of the pan, add a tablespoon of butter to melt into oil. Lightly dredge the chicken pieces in flour and add to the pan and brown on both sides, 4-5 minutes total. Do this in 2 batches if necessary.
Add remaining butter and the fennel, carrot, onion, celery and garlic, season with salt and stir 2-3 minutes to soften, add beer and raise heat to medium high and reduce to ½ cup, 2 minutes more, reduce heat to medium low and add Dijon, cream and tarragon, add the chicken, turn to coat, cook through just 2 minutes more, serve with bread or potatoes.
Potatoes:
Cover potatoes with cold water, bring to boil, salt and cook to tender, 12 minutes or so, drain and add butter to pot, return potatoes and toss to coat, add herbs and adjust salt.