Chicken Dijon cooking method question

[sylvan]

I was reading some Chicken Dijon recipes. Some say to first SEAR the meat to brown then cook the meat, remove it and make the sauce. Other recipes say to first ROAST the chicken to brown then remove the meat and finish by making the sauce on the stovetop.

Do you first sear the meat to brown it or do you first roast the meat to brown it?

Thanks

[escondido123]

I sear it first, using thighs with skin removed though I would certainly do the same thing with breasts. My favorite recipe then proceeds with chopped onion sauteed until golden, add sliced garlic until golden, then white wine, tarragon and lots of Dijon. Put chicken back in, cover and cook until done. Remove chicken and reduce sauce if necessary--a pat of butter is nice swirled in at the end or some people add a big of cream. Great on rice.

[sylvan]

if you sear the chicken skinless, do you sear it in canola oil ?
It sounds like you cook the whole thing stovetop?
is chicken broth a good substitute for wine in this dish?
thanks much

[escondido123]

Yes, I do the whole thing on the stove top. I use olive oil, but canola would be fine. Yes, broth would be a fine substitute for the wine and you can use other herbs such as rosemary, thyme or oregano if tarragon is not to your liking. If you use breasts, don't over cook them. Take one out the earliest time you think it might be done and cut through the thickest part. It should not be dry white but there should be no real pink.

[sylvan]

escondido123
thanks so much

[chefj]

Searing first gives the best flavor and color. You also are left with a nice fond in the pan to deglaze and base your sauce on.