Thursday, February 10, 2011

Recipe of the Week: Dijon Chicken Stew

Do you remember that commercial many years ago where the two gentleman in the back seat of Bentley's swap Dijon mustard? Remember the tag line....."do you have any Grey-Poupon?"

Roman's were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, know as "must" with ground mustard seeds to make "burning must" or mustum ardens — hence "must ard".

The Romans likely exported mustard seed to Gaul in France and by the 10th century, monks in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.

In 1777, one of the most famous Dijon mustard makers, Grey-Poupon was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.

This sounds like the perfect Saturday afternoon lunch with a loaf of crust



Dijon Chicken Stew

Courtesy of Hearst Publishing


1/4 Cup Water

2 Tablespoons Dijon Mustard

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

2-3 diced shallots (about 1 cup)

3 cloves garlic, minced

1 Tablespoon Fresh Rosemary

1 Cup White Wine

1 Pound, Boneless Skinless Chicken Breasts, cut in 1 inch cubes

8 Cups Chopped Escarole

1 Can (14 oz) Chicken Broth

Salt and Pepper to taste


Whisk water, mustard, and cornstarch in a small bowl; set aside.

Heat oil in a Dutch oven over medium heat. Add shallots, garlic, and rosemary; cook, stirring, for 1 minute. Add wine, cover, and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.

Add chicken, escarole, and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.

Recipe Courtesy of Hearst Publishing; slightly adapted by Cooking Light and Eating Well

Image Courtesy of Google Images; I tried to find a picture of those two old guys in the backseat of that old Bentley...but I couldn't find one