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Chicken Dijon

Erwan Heussaff

White wine and cream are two ingredients that have made their rounds in France, here is my favourite use of them.



  • 1/2 cup flour
  • Salt
  • 2 chicken drumsticks
  • 1 whole chicken breast
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 2 baby leeks chopped
  • 1 tablespoon of coriander seeds
  • 2 tablespoons of tarragon
  • 1/2 cup white wine
  • 1 tablespoon of dijon mustard
  • 3/4 cup chicken broth
  • 1 teaspoon of butter
  • 1/3 cup of cream
  • 2 teaspoons of chopped coriander to garnish

Let's get Cooking...

  1. Season the flour with a large pinch of salt
  2. Coat the chicken in the flour. fry off in a pan with some olive oil, on both sides on medium heat until brown.
  3. Add in the garlic, leeks, tarragon and coriander seeds. Leave for about 3 minutes.
  4. Deglaze the pan with the white wine. Let bubble for about 3 minutes.
  5. Add in the chicken broth and butter. Cook on low for about 15 minutes. or until cooked through.
  6. Finish the sauce with cream.
  7. Season with salt.
  8. Plate and garnish.