My grandmother used to make a Chicken Dijon. I think it consisted of cream of mushroom soup, chicken, cheese, broccoli and more cheese. It was a great memory of mine and my sister's growing up. Grandma's Chicken Dijon. I would love to recreate it but my waistline doesn't allow for it, so I stumbled upon this recipe in Food & Wine and I thought it was slightly healthier and grown-up version of Grandma's casserole.
Serves 2
Chicken Dijon
1 tbs. ground coriander
2 tbs. olive oil
4 chicken drumsticks, skin-on
salt and pepper
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 cup chicken broth or stock
3 tbs. whole grain mustard
3 tbs. greek lowfat yogurt
Season the chicken with ground coriander, and salt and pepper. Heat a cast iron skillet with the olive oil to medium-high. Cook the chicken drumsticks on all sides for about 15 minutes until cooked through and nice and brown and crispy. Remove from pan and set aside. Cook the onions and garlic for about 3 minutes in the same pan, scraping up chicken bits and juices. Add the chicken broth, mustard and yogurt and simmer for 5 minutes, stirring occasionally. Add the chicken back to the pan and toss with the sauce for one minute and serve.
Brussels Sprouts and Bacon
1 lb. brussels sprouts, rinsed and cut in half
4 slices of bacon, diced
2 tsp. smoked sea salt
fresh ground pepper
olive oil
In a large bowl, combine all the ingredients. Heat oven to 425 degrees. Place brussels sprouts mixture on a non-stick baking sheet face down. Roast for 15 minutes until bacon is crisp and brussels are nicely browned.
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