I really should have baked a baguette for this one. Chicken Dijonnaise, or Poulet à la Moutarde, begs to have its tangy, creamy sauce soaked into a fresh hunk of warm bread.
It could be argued that Jean Naigeon is the father of this dish, as well as a few others. In 1856 in Dijon, Burgundy, Naigeon substituted the acidic juice of unripe grapes (verjuice) for vinegar in the traditional mustard recipe. Now white wine is used to make Dijon mustard instead of verjuice and Naigeon is barely a footnote in gastronomic history. That doesn’t seem fair… Continue reading