Chicken Dijonnaise Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 15 minutes while you prepare other components.

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams and the pan is hot, place chicken thighs skin-side down, pressing lightly to ensure contact. Cook without moving 6–8 minutes until the skin is deep golden brown and crisp.

Finish in oven

Flip the thighs and transfer the skillet to the preheated oven. Roast 12–15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest while you make the sauce.

Make Dijonnaise sauce

Keep the skillet on the stove over medium heat (if there is excess fat, spoon off all but about 1 tbsp). Add the minced shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Pour in 1 cup dry white wine to deglaze, scraping browned bits from the pan. Simmer until reduced by about half (3–4 minutes). Add 1 cup chicken stock and bring to a simmer, reduce by about one-third (3–4 minutes). Whisk in 3 tbsp Dijon mustard until combined. Reduce heat to low and stir in 1 cup heavy cream; simmer gently 3–4 minutes to thicken slightly. Stir in 1 tsp fresh thyme leaves and 2 tbsp chopped parsley. Taste and adjust seasoning with salt and pepper. If you prefer a smoother, richer sauce, swirl in 1 tbsp cold butter off-heat.

Serve

Return chicken to the skillet or plate and spoon a generous amount of Dijon sauce over each thigh. Garnish with chopped parsley and a lemon wedge. Keep warm while plating fries, onion rings and coleslaw.

Prep potatoes

Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat thoroughly dry with towels. For crispier fries, soak cut potatoes in cold water for 30 minutes, then drain and dry completely.

Fry (two-stage method)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3–5 minutes until soft but not colored. Remove to a tray lined with paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on fresh paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing other items.

Make batter

Separate onion into rings. In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, beaten egg, and 1 cup cold sparkling water until just combined. Batter should be slightly thick but still coating. If too thick, add a splash more sparkling water.

Fry rings

Heat vegetable oil in a deep pot to 375°F (190°C). Working in small batches, dredge onion rings lightly in a little extra flour (optional), shake off excess, dip into batter, and carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon to paper towels and sprinkle with a pinch of salt. Keep warm in the oven with fries.

Make dressing and toss

In a mixing bowl, whisk together 1/2 cup mayonnaise, 1.5 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp granulated sugar, 1/4 tsp celery seed (if using), 1/2 tsp salt and 1/4 tsp black pepper until smooth. Add shredded green cabbage, red cabbage and shredded carrot. Toss thoroughly to coat. Chill at least 15 minutes to let flavors meld. Taste and adjust acidity or seasoning before serving.

On each plate, place two chicken thighs with a generous spoonful of Dijonnaise sauce. Add a portion of fries and 3–4 onion rings to the side. Serve a scoop of coleslaw alongside. Garnish with lemon wedge and extra chopped parsley. Serve immediately so fries and onion rings remain crisp.