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Dijon Chicken and Potatoes

This dish is a masterclass in building layers of flavor. It begins with browning chicken drumsticks and thighs to lock in juices, followed by sautéing onions and potatoes in the same flavorful oil. The addition of Dijon mustard to the chicken broth creates a zesty, sophisticated base that mellows as it simmers, perfectly coating the tender potatoes. Finished with bright frozen peas and fresh parsley, it is a colorful, well-balanced meal that feels both hearty and refined.
Print Recipe
Total Time 35 minutes
Course: Main Course
Cuisine: American
Calories: 562
Ingredients Method

Ingredients
  

  • 1 lb chicken drumsticks & thighs
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/8 cup flour
  • 1/2 tsp canola oil
  • 1/2 onion chopped
  • 3/4 lb potatoes peeled and cut into 1/2" pieces
  • 2 cups chicken broth
  • 1 1/2 tsp Dijon mustard
  • 3/4 cup frozen peas
  • 1 cube Chicken Knorr
  • Chopped parsley for garnish

Method
 

  1. Prep & Sear: Sprinkle chicken with 1/4 tsp salt and a little pepper, then coat with flour. Heat oil in a non-stick skillet and cook chicken, turning once, until browned; remove from pan.
  2. Sauté Veggies: Add onion to the pan and cook until softened. Stir in any reserved flour and cook for 2 minutes. Add potatoes and the remaining salt and pepper, stirring for 3 minutes until hot.
  3. Simmer: Stir in the broth and mustard, then return the chicken to the pan. Reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through.
  4. Final Touch: Stir in the frozen peas and cook for 5 more minutes. Sprinkle with fresh parsley and serve.