Tuesday, January 23, 2018
Cooking

By the forkful or sopped on crusted bread, Chicken Dijon stew is deliciously hearty

My fellow mustard lovers, this one's for you.

This week's recipe is Chicken Dijon, a stew with crispy, browned chicken enveloped in a rich sauce of cream, coarse mustard and herbs. Stews have become our go-to dinner around here, and this one is our current favorite.

We fell hard for stews because few other dinners are so forgiving and delicious. Anyone can make a stew, and they are perfect for the fickle weather these days. You know, the 80-degree afternoon followed by a night in the 50s.

So what's the difference between stew and soup? Lynne Rossetto Kasper of The Splendid Table podcast said it simply: A stew requires a fork. A soup calls for a spoon.

This recipe comes from the hardest-working Food & Wine issue we own. Melissa Clark, a cookbook author who also writes a cooking column for the New York Times, shares a half-dozen recipes in a feature on French weeknight stews. Clark led us to a fantastic way to make ratatouille, a quick version topped with goat cheese. There was a cozy stew of lentils with kielbasa, and then this chicken stew, which we've made many times since.

Truly a weeknight stew, this chicken comes together in less than an hour. Using only drumsticks makes the cooking time for the chicken straightforward and easy.

Sour cream, tarragon, coriander, and a generous amount of coarse ground mustard make the sauce pretty irresistible. I am not the biggest fan of foods with an anise or licorice flavor, but the tarragon is mellow and wonderful in this stew.

Each serving is a couple of drumsticks in a pool of sauce. Crusty bread, not rice, is just the thing to make the best use of the sauce. Sometimes I serve myself an extra drumstick just so I can have a bit more sauce.

This is a humble-looking dish that tastes considerably better than it looks. It's such a delicious treat to make yourself on a cool Wednesday night or to share with someone you love. Trust me.

Ileana Morales is a freelance writer who cooks in a small apartment kitchen in Tampa with her boyfriend, Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, alittlesaffron.com. She can be contacted at [email protected]

Comments
What’s your most romantic food story? We want to hear it

What’s your most romantic food story? We want to hear it

Calling all romantic foodies: We want to hear about your tales of love and food. For Valentine’s Day this year, we’re looking into some famously adorable dishes, like Engagement Chicken, a roast chicken first published in Glamour magazine in 2004 tha...
Published: 01/23/18
Taste test: New cereals

Taste test: New cereals

The cereal aisle is one of our favorites at the grocery store. Every week, it seems new options are rolled out, each with even more sugar, chocolate or some twist on an old favorite. January seems a particularly popular month for new cereal promotion...
Published: 01/22/18

From the food editor: Mastering the frittata, with help from a lot of mozzarella cheese

Let’s talk about frittatas. Specifically, how I can never seem to make one that actually tastes good. They are described in blogs and cookbooks as an easy, breezy dish suitable for using up leftovers lingering in your fridge. Like a quiche, but low-c...
Published: 01/22/18
Healthful eating is just a one-pan fish dish away

Healthful eating is just a one-pan fish dish away

By Ellie KriegerI recoil at the repentant food chatter that crops up this time of year, dominated by words such as "cleanse" and "detox," which, from what I can tell, are just modern code for "extreme diet." But part of cultivating a healthy, balanc...
Published: 01/17/18
We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

I sat at my desk eating chunked pineapple straight out of the can, reading about how much fruit and vegetables we should all be eating every day: 1 1/2 to two cups of fruit, 2 1/2 to three cups of vegetables, at a minimum, per the United States Depar...
Published: 01/17/18
Taste test: pot stickers

Taste test: pot stickers

Whenever I order meals at a Chinese or Japanese restaurant I always look for pot stickers on the menu. The tasty Asian dumplings are filled with pork or chicken and veggies and cooked with a perfect balance of steaming and frying. The reason I order ...
Published: 01/16/18
From the food editor: Recipe for warm, cozy Pita Ribollita soup

From the food editor: Recipe for warm, cozy Pita Ribollita soup

When I first made this soup, Florida was in the grips of a cold weather snap, the likes of which rarely happens in this part of the state. We’re talking a whole week of lows in the 30s. The 30s! It was everything I ever wanted and more — the rare win...
Published: 01/16/18
Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

By Drew JacksonBleeding veggie burgers, edible flowers and tree-based sparkling waters could be the most popular foods of the year.Whole Foods, the organics pioneer and Jeff Bezos-backed supermarket, peered into its crystal milk jug and unveiled what...
Updated one month ago
Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

The Pillsbury Bake-Off is serious business and big bucks. Since 1949, the country’s most competitive home cooks put their thinking caps on: How can I use one of the designated Pillsbury products in a new, original — and here’s the tricky part — outra...
Published: 01/09/18
For something different, embrace the country-style pork rib

For something different, embrace the country-style pork rib

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib.Why oddball? First, it su...
Updated one month ago