Chicken with Dijon mustard, crème fraîche & vermouth from From the Oven to the Table: Simple Dishes That Look After Themselves (page 55) by Diana Henry

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Notes about this recipe

  • SpatulaCity on January 19, 2024

    Loved it! Only cooking for two, so made with four thighs, but left the mustard and sauce ingredients at the full amounts so we could have extra sauce. I slathered the creme fraiche over the tops of the thighs and it melted down into the pan sauce during baking. I agree that it’s not very easy or pleasant to try to cut into flubby chicken skin, and around chicken bones, but the flavor is wonderful! Served with egg noodles and it was a delicious winter dish.

  • angrygreycat on February 11, 2022

    I would second the advice to pour the creme fraiche around the chicken rather than blob on top. Mine did not "melt down into the sauce" instead it dried out as blob on the top of the chicken, a little weird. Not sure I will make again, I have made other more strongly flavored Chicken Dijonaise type recipes.

  • breakthroughc on January 10, 2021

    Delicious and super easy. I made this for guests and this is effortless entertaining.

  • FJT on November 23, 2020

    Extremely easy dinner with virtually no prep required. I did as embk27 suggested and popped the crème fraîche around the chicken thighs rather than on top. Very tasty, low effort dish. Will definitely repeat.

  • embk27 on June 12, 2020

    Really tasty recipe that gives a great sauce. The only thing I might tweak is the placement of the crème fraîche. The recipe says to blob on top of the chicken so it will then melt off and into the sauce. Mine didn’t and just stayed stubbornly on top of the chicken so I scraped it off into the bottom of the pan. Next time I would probably put the vermouth and crème fraîche in the bottom of the roasting tin and place the chicken on top.

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