Make Ahead
Chicken with Creamy Dijon Mustard Cognac Sauce
Popular on Food52
48 Reviews
Linda D.
October 7, 2021
I just looked at the photo again and realized the cook used bone in chicken thighs. I did not, and still thought the dish was absolutely delicious!
Linda D.
October 7, 2021
Absolutely delicious! Used cream sherry as Wisdm wrote in that review as I did not have cognac. Served over spinach with basmati rice on the side. Thank you, Maria.
Caylee
March 15, 2020
My family loved this chicken! Super simple to make. The sauce alone could be used on countless meats and vegies. I served it with asparagus. Will make it again.
KitchVega
April 6, 2018
Damn this chicken was good!!!! Even my almost five year old is eating it. It’s very rare when everyone is in complete silence and just focused on this meal. I did let the chicken warm under low broiler as another member suggested while I finished the sauce. I also added a tad bit more Dijon because why not?! As a mother of an almost 5 year old my intention was to make some nice asparagus but I was really focused on getting the sauce perfect so I served it with Uncle Bens butter and parmesean rice instead. Don’t judge but mixed with the sauce it was divine. This recipe is a keeper. Will try this sauce on some pork chops next! Well done!
Beth R.
December 6, 2017
I used whole grain Dijon, subbed creme fraiche (which I had) for the heavy cream, and threw in a couple small sliced zucchini for the last 10 minutes. I had large chicken thighs so they did need a few extra minutes cooking and then returned them to warm in the sauce at the end. We enjoyed the dish with rice to soak up the tasty sauce. It was a lovely dish which I will make again! Thank you MJT!
Maria T.
December 7, 2017
Beth,
So happy to hear a new twist on the recipe and that you enjoyed it.
Happy holidays!
So happy to hear a new twist on the recipe and that you enjoyed it.
Happy holidays!
Laura
November 8, 2016
Ahhhh!!! So good!! I went out and bought a little bottle of cognac and am glad I did. This sauce is SO GOOD. (and the chicken is, too). Broiled the chicken while the sauce reduced as per others suggestions. I also strained the sauce through a fine-mesh strainer and pressed out all the garlic goo through it before adding the cream/flour mix which seemed to work well. Thanks for such a great recipe! We'll be using this for weekends and for dinners with friends for years to come!
keg72
January 12, 2015
I doubled the mustard and had to add a bit more flour to get the consistency I wanted for the sauce, but this was delicious!
LizCo77
October 26, 2014
Great recipe! I substituted thyme for the sage, because I had a desperate pile of fading
thyme in my cold box, and I used tapioca flour to make it gluten free. It was easy and delicious!
thyme in my cold box, and I used tapioca flour to make it gluten free. It was easy and delicious!
Maria T.
October 27, 2014
LizzyD77,
Thank you for your comment and I am so happy you enjoyed the recipe.
I use tapioca flour regularly now as I have found the new gluten free flours to work wonders in the kitchen, even for me with no problems.
I'm sure thyme was very good in this dish because chicken and thyme go very well.
Thank you for your comment and I am so happy you enjoyed the recipe.
I use tapioca flour regularly now as I have found the new gluten free flours to work wonders in the kitchen, even for me with no problems.
I'm sure thyme was very good in this dish because chicken and thyme go very well.
bacchus1959
July 29, 2013
when the recipe says let the alcohol evaporate..does that mean lets all the liquide of the alcohol evaporate?...
Wisdm
July 4, 2013
this recipe is amazeballs! i subbed the cognac with sherry and swapped the sage leaves for ground sage because those things are what i had on hand and it still turned out deeeelish! would probably try with skinless chicken next time though! saved the left over gravy and used on biscuits in the morning. <3
Darita
March 2, 2013
The sauce is delicious, but the chicken was very under-done after 20 minutes. It is in a 375 degree oven right now, and after 15 minutes, the juices are still red. Did anyone else have this issue?
Banana#5
February 17, 2013
Hi, I went to the store looking for cream and all could find was half and half and whipping cream are any of these what I'm looking for? If not where do I look?
Aaron.food
January 12, 2013
Hi,
This recipe looks awesome!
I was just wondering if i need to season the chicken overnight?
If yes, what's the recipe to season the chicken thigh with?
Thanks;-)
This recipe looks awesome!
I was just wondering if i need to season the chicken overnight?
If yes, what's the recipe to season the chicken thigh with?
Thanks;-)
CarlaCooks
January 12, 2013
Hi Aaron.food. When I made this recipe, I didn't season the chicken. The recipe is great without pre-seasoning the chicken (the flavor is the sauce is fantastic and will give enough taste to the chicken). However, if you wanted to, you could sprinkle some salt and pepper on the chicken right before sautéing it (in the first step). Happy cooking!
rachelnewman
November 26, 2012
My boyfriend and I made this last night. It was totally delicious. We subbed cooking sherry for white wine and cognac, because whatever
foodieinthemaking
September 14, 2012
Just made this tonight and this is a great dish! The sage makes all the difference. I ended up adding almost twice as much as what was called for and loved it!
Kathy C.
July 16, 2012
I made this last week and it was a winner! Followed the recipe exactly and it turned out so good. Thanks so much for the lovely dinner!
chef L.
April 11, 2012
This is just to say I fixed this the other night and think it belongs in the Chicken Recipe hall of fame. The sauce is smooth and gives a fine texture-balance to the crispy chicken skin. I am liberal with spices and aded more Dijon a healthy dose of hot sauce. I cannot ait to make this again. Truly excellent.
CarlaCooks
February 22, 2012
I made this last night and really enjoyed it! The only change I made was to put the pot in a 350 F oven for 30 minutes instead of cooking it on the stove, and I also broiled the chicken while making the sauce in order to crisp the skin.
The sauce was delicious! Obrigado, Maria Teresa Jorge!
The sauce was delicious! Obrigado, Maria Teresa Jorge!
artsycella
February 1, 2011
This was absolutely delicious! I would be eating it for breakfast this morning if we hadn't eaten every single bite last night. I took the suggestions of pouring off the fat and broiling the chicken for a couple of minutes at the end, otherwise followed the recipe exactly and it was divine. I'm pretty sure I could eat this every single day for the rest of winter. Thanks!
lpcooks
January 26, 2011
This was one of the first recipes I bookmarked on this site, but I finally got around to making it for the first time last night. It was fantastic! I added sauted mushrooms when I started reducing the sauce, used about a third of the cream, and poured out the fat. It turned out perfectly. I served it with steamed kale and, once we finished the chicken, we mixed the kale in with the remaining sauce to make sure we got every drop. Delicious! Thanks for such a wonderful recipe!
Lunchy
December 4, 2010
It was a great recipe. I didn't have any cognac so I added peach/mango juice. Is there anything else that i can use instead of cognac?
Thanks,
Linda
Thanks,
Linda
cmsapers
November 10, 2009
We made this for our first dinner party out of our newly renovated kitchen. Doubled the recipe, used a bunch of thyme instead of sage, reduced extra chicken stock before adding to intensify the flavors, and did pour out most of the chicken fat. It was delicious and a big hit! I like the idea of recrisping under the broiler as suggested below and will try that next time. Great recipe.
Yank
November 3, 2009
Great recipe, but overly complicated. Try this instead:
- Place chicken thighs in a roasting pan skin side up.
- Sprinkle with herbs de Provence, minced garlic and salt & pepper.
- roast at 375 degrees F. for until the skin is crispy. About 30 minutes.
- remove thighs from pan, pour off excess fat & place pan over a hot burner.
- de glaze the pan with white wine or water. Stirring to break up any bits.
- add a generous quantity of chopped fresh mushrooms to the pan & stir constantly until the mushrooms just start to give off their water.
- add full cream, Dijon mustard and chopped fresh sage leaves.
- Stir until reduced and thickened.
- Plate the thighs & cover with sauce.
Enjoy. Note you can leave out the mushrooms if you like, but the dish is better with them.
- Place chicken thighs in a roasting pan skin side up.
- Sprinkle with herbs de Provence, minced garlic and salt & pepper.
- roast at 375 degrees F. for until the skin is crispy. About 30 minutes.
- remove thighs from pan, pour off excess fat & place pan over a hot burner.
- de glaze the pan with white wine or water. Stirring to break up any bits.
- add a generous quantity of chopped fresh mushrooms to the pan & stir constantly until the mushrooms just start to give off their water.
- add full cream, Dijon mustard and chopped fresh sage leaves.
- Stir until reduced and thickened.
- Plate the thighs & cover with sauce.
Enjoy. Note you can leave out the mushrooms if you like, but the dish is better with them.
melissav
November 2, 2009
We made this tonight and served it over israeli couscous. The sauce was to die for. I did finish the chicken off under the broiler for about 4 minutes to recrisp the skin. Really enjoyed the recipe.
mt97
October 26, 2009
just made this dish tonight. coupled it with crisp roasted potatoes and a nice garden salad. when over very well with my lady. she even asked for more of the sauce to dip the remaining potatoes. i will definitely add this to my repertoire.
Maria T.
October 26, 2009
I am so happy that you liked the recipe. The crisp potatoes sound absolutely delicious, will do it with them next time. Thank you for your comment.
mt97
October 26, 2009
just made this dish tonight. coupled it with crisp roasted potatoes and a nice garden salad. when over very well with my lady. she even asked for more of the sauce to dip the remaining potatoes. i will definitely add this to my repertoire.
kitchengardener
October 25, 2009
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
Maria T.
October 26, 2009
Great thought the reducing process, that is what I like about participating in food 52, we get to learn so much from each other. Thank you for the idea and for your comments.
kitchengardener
October 25, 2009
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
kitchengardener
October 25, 2009
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
kitchengardener
October 25, 2009
I made this last night with a whole cut up natural chicken
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
I didn't have cream so reduced the pan juices instead-it was a big hit
and I will definitely make it again.
Gale
October 25, 2009
I have a recipe similar to this, but this one is so much better. It is so adaptable - make it for 8 or for 2 - also good with thyme rather than sage. I, too, have chickens that run around the farm and are less fatty and take a bit longer to cook.
This one is a real keeper.
This one is a real keeper.
Maria T.
October 26, 2009
Hi Gale, thank you for the thyme idea. I tried the sage because I think I just keep doing everything with thyme and sage is so tasty. Also it is very much used around my area which is very countryside and people use more rustic herbs and when I eat at their house it always tastes so good. Thank you so much for your comment.
Maria T.
October 23, 2009
A little comment here from the cook: I didn't need to pour the fat after browning because home fed chicken that marathon around my forest the whole day are really skinny (I have been trying to do the same thing to loose body fat but haven't managed to keep pace with them!) and as for the cooking time, well they have a lot more muscles then the supermarket ones and this was a little longer for me. Thank you
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