Chicken Dijonnaise with Mushroom and Arugula Sauté

By KeyIngredient

The traditional meat for this easy braise is rabbit but, after testing the recipe with both rabbit and chicken, I had to admit I preferred the latter. Chicken thighs tasted juicier and more flavourful than the somewhat drier farmed rabbit I could find. But feel free to try it with rabbit if you prefer-just cook it in the oven for about 15 minutes longer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug.

Ingredients

• 2 tbsp (25 mL) butter
• 1 tbsp (15 mL) olive oil
• 8 plump skinless bone-in chicken thighs, about 2 lb (1 kg)
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) sliced shallots (about 6)
• 1/4 cup (50 mL) good-quality smooth Dijon mustard
• 1/2 tsp (2 mL) black pepper
• 1 cup (250 mL) white wine
• 1/2 cup (125 mL) whipping cream
• Thyme sprigs

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375ºF (190ºC).

2. Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat. Sprinkle chicken thighs with salt. Cook in batches 5 to 7 minutes, until golden brown on all sides. Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.

3. Reduce heat to medium, add shallots to fat remaining in casserole. Cook, stirring, 3 to 5 minutes until softened. Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.

4. Cook 25 minutes, until chicken is cooked through. Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp (25 mL) mustard evenly over thighs. Sprinkle with pepper. Return chicken thighs to turned-off oven to keep warm.

5. Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl. Return skimmed liquid to casserole, along with wine. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole. Boil over high heat 3 to 5 minutes, until liquid has reduced slightly. Whisk in cream and remaining mustard. Stir in contents of sieve. Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly. Taste and add salt and pepper if necessary.

6. Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken. Garnish with thyme and serve at once.


Serves 4

Mushroom and Arugula Sauté
One 14 g pkg dried porcini mushrooms
2 tbsp (25 mL) olive oil
12 oz (375 g) cremini mushrooms, sliced
2 cloves garlic, minced
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
9 cups (2.25 L) lightly packed, washed, dried arugula, tough stems removed, 2 bunches


1. Soak porcini mushrooms in a small bowl of very hot water about 20 minutes, until softened. Drain well, reserving mushrooms and 2 tbsp (25 mL) soaking liquid separately. Squeeze out any excess moisture from mushrooms. Chop mushrooms finely.

2. In a large nonstick skillet, heat oil over medium high heat. Add cremini and porcini mushrooms, garlic, salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, until cremini are golden brown and tender.

3. Reduce heat to medium. Add reserved mushroom-soaking liquid, stirring to scrape up any browned bits from bottom of skillet. Gradually add arugula to skillet, stirring gently for 1 to 2 minutes, until all is incorporated and the leaves have wilted. Serve at once.


Serves 4