Chicken Dijon

• coriander seed↗1 teaspoon
• extra virgin olive oil↗2 tablespoons
• chicken drumsticks (about 3 pounds total)↗8
• salt↗
• pepper↗
• onion, finely chopped↗1⁄4 cup
• garlic cloves, minced↗4
• low sodium chicken broth↗1 1⁄2 cups
• whole grain mustard↗2 tablespoons
• creme fraiche↗3 tablespoons

  or 3 tablespoons sour cream

• fresh tarragon, chopped2 teaspoons

Step-by-step instructions

1. 1

   In a large dry skillet, toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush coarsely in a mortar with a pestle.

2. 2

   In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, then add to the skillet and cook until brown on all sides, about 10 minutes. Add the onion and cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter, cover and keep warm.

3. 3

   In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk this mixture into the skillet, and simmer until the sauce thickens, about 5 minutes. Return the chicken to the pan, and turn to coat.

4. 4

   Note: This can be made ahead and refrigerated for up to 3 days.