Dijon Chicken with Carrots Dijon Chicken with Carrots

Author: Canadian Living

You can use smooth Dijon mustard instead of the grainy, but the grainy does add texture.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2007


  • 1/4 cup minced fresh parsley
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grainy Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 2 onions thinly sliced
  • 1/2 teaspoon dried thyme
  • 3 carrots thinly sliced diagonally
  • 1 cup chicken stock
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter softened


In shallow bowl, combine 1 tbsp (15 mL) of the parsley, the Dijon mustard, grainy mustard, salt and pepper. One at a time, press chicken thighs in mixture, turning to coat.

In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, in batches and turning once. Transfer chicken to plate. Drain off fat in pan.

Add remaining oil to pan; fry onions, thyme and carrots over medium heat until softened, about 4 minutes. Add stock. Return chicken to skillet and bring to boil; cover and simmer over medium heat until juices run clear when chicken is pierced, about 40 minutes. With slotted spoon, transfer chicken, onions and carrots to platter; cover and keep warm.

In bowl, mash flour with butter; whisk into pan and boil over high heat, whisking, until thickened, about 2 minutes. Pour over chicken. Sprinkle with remaining parsley.

Nutritional facts Per serving: about

  • Sodium 751 mg
  • Protein 35 g
  • Calories 375.0
  • Total fat 20 g
  • Cholesterol 147 mg
  • Saturated fat 5 g
  • Total carbohydrate 14 g


  • Iron 22.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 144.0
  • Vitamin C 22.0
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Dijon Chicken with Carrots