rain, rain go away

​What a crummy weather week this has been. I was a bit busier this week, but managed to try two new recipes; one of my own creation. The first recipe is for a stuffed chicken breast using Alexian Pâtés and Specialty Meats, Herb de Provence Pâté.
 
Using skinless, boneless chicken breasts, I pounded them slightly. Next, I thinly sliced the pâté and placed in the center of the breast. Rolling the breasts as tightly as I could, I inserted several toothpicks to hold close. I carefully coated the chicken with seasoned flour (salt and pepper), dipped in an egg wash and coated with panko breadcrumbs. I pan sautéed the chicken until golden then removed. I deglazed the pan with white wine and off heat added two tablespoons of butter to create a glossy sauce. I placed the chicken back in the pan, lowered the heat, covered and cooked a little longer until the chicken was cooked through.

​Yum, what a delicious preparation! The pâté complimented the chicken perfectly as did the white wine sauce. My husband really enjoyed this preparation. It was easy to prepare and had a wonderful complex flavor. May I say, a good option for Mother’s Day.
 
Another meal I prepared also included poultry, Dijon Chicken with Shallots and White Wine. This recipe was featured in The New York Times Cooking supplement in February 2020, One Pot|Pan|Skillet.
 
For the recipe you’ll need bone-in chicken thighs, all-purpose flour, kosher salt, freshly ground black pepper, unsalted butter, shallots, white wine, Dijon mustard, fresh tarragon sprigs and cherry tomatoes.
 
I substituted boneless, skinless chicken breasts for the thighs. I was unable to locate fresh tarragon in my local food store, therefore, I substituted dried tarragon. This recipe also calls for 12-15 shallots, or enough to make 3 cups.
 
To prepare the dish, the chicken is patted dry with paper towels and sprinkled with salt, pepper and flour. The chicken is sautéed with butter in a frying pan until browned and crisp on both sides. The chicken is removed then the shallots are added until soften and caramelized. The pan is deglazed with wine, Dijon mustard is added, tarragon and lastly the chicken. The pan is covered, flame reduced to low and the meal is simmered for 30 minutes. After 30 minutes, the lid is removed and the sauce reduces until thickened. Once reduced, tomatoes are added and stirred in with the rest of the ingredients. If using bone-in thighs, you may want to crisp the skin under the broiler.
 
I love the combination of Dijon mustard with tarragon. The dish had wonderful flavors from the Dijon mustard to the tartness of the tomatoes. The tarragon added another level. To accompany the chicken, I served it atop couscous. This was a great one pan meal. 
 
If you’re like me and enjoy the Dijon mustard and tarragon combination, check out the recipe for Grilled Chicken Dijonnaise. 

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Dijon Chicken with Shallots and White Wine
Adapted by Sam Sifton via Rishia Zimmern via Martha Stewart
New York Times Cooking, “One Pot|Pan|Skillet
February 16, 2020
 
Time: 1-1/2 hours
Servings: 4 to 6
 
       8 bone-in chicken thighs
       2 tablespoons all-purpose flour
       1 tablespoon kosher salt
       1 tablespoon ground black pepper
       2 tablespoons unsalted butter
       12 to 15 whole medium shallots, peeled*
       2 cups white wine
       2 tablespoons Dijon mustard
       2 sprigs tarragon
       2 cups cherry tomatoes, cut in half
 

1. Pat the chicken thighs very dry with paper towels. Sprinkle over them the flour, salt and pepper.  
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
   
3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.  
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

 
Notes from Mr. Sifton

• Slide our pan under a hot broiler at the end of cooking, to crisp the skin of the thighs.
• A dozen shallots? But these shallots are huge! You’re looking for 3 cups total, peeled. (You can cut the huge ones in half.)

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