Chicken Dijon

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From food & wine, oct 2011. i haven't tried this yet- posting for safekeeping. The author specifies drumsticks for this recipe, but i think thighs would work equally well, just adjust the cooking time slightly. serve with crusty bread to soak up the sauce.

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Steps

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In a large dry skillet , toast the coriander seeds until fragrant , about 2 minutes.

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Let cool , then crush coarsely in a mortar with a pestle.

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In the same skillet , heat the olive oil until shimmering.

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Season the chicken with salt and pepper , then add to the skillet and cook until brown on all sides , about 10 minutes.

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Add the onion and cook until softened , stirring occasionally , about 3 minutes.

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Add the garlic and cook for 1 minute.

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Add the broth and crushed coriander and bring to a boil.

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Cover and cook over medium low heat until the chicken is cooked through , about 15 minutes.

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Transfer the chicken to a platter , cover and keep warm.

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In a small bowl , whisk the mustard with the creme fraiche and tarragon.

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Whisk this mixture into the skillet , and simmer until the sauce thickens , about 5 minutes.

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Return the chicken to the pan , and turn to coat.

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Ingredients

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coriander seed, extra virgin olive oil, chicken drumsticks, salt, pepper, onion, garlic cloves, low sodium chicken broth, whole grain mustard, creme fraiche, fresh tarragon