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Manitoba Flavours: One-Pan Chicken Dijon

Plus, BBQ Chicken Bacon Bites

One Pan Chicken Dijon


  • 2 tbsp. canola or olive oil
  • 8 medium chicken drumsticks (about 2 lbs.)
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 small finely chopped onion
  • 4 garlic cloves, minced 1-1/2 c. low-sodium chicken broth
  • 1 tsp. ground coriander 1/2 tsp. dried basil
  • 2 tbsp. Dijon mustard (or grainy Dijon mustard)
  • 1/2 c. full-fat sour cream
  • 2 tsp. chopped fresh tarragon or 1 tsp. dry
  • 1 tbsp. capers, chopped (optional)

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In a large skillet heat oil to medium heat. Season chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes.

Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth, coriander and basil and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 20 minutes. Transfer chicken to a platter, cover with foil to keep warm.

In a small bowl, whisk mustard with sour cream, tarragon and capers. Whisk mixture into the skillet and simmer sauce over moderate heat until thickened, about 5 minutes. Adjust seasonings (salt and pepper). Return chicken to skillet, heat and turn to coat. Serve with crusty bread.

Source: Manitoba Chicken Producers

BBQ Chicken Bacon Bites


  • 3 chicken boneless skinless breasts cut into 1-inch cubes (about 8 cubes per breast)
  • 12 slices bacon thin cut, cut into halves or thirds
  • 3/4 c. spicy barbecue sauce 1/4 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 24 cherry tomatoes
  • 1 tbsp. parsley for garnish
  • 24, 3-inch skewers (wooden or bamboo) or toothpicks


Preheat oven to 375 F. Cover a baking sheet with aluminium foil and place a cookie rack on top of the baking sheet.

Add barbecue sauce to a shallow bowl. Season chicken pieces with salt and pepper.

Depending on the thickness of your bacon, cut each slice in either half or 3 pieces. Wrap each piece of chicken with a piece of bacon. Secure with a 3-inch wooden skewer. Roll the wrapped chicken into the BBQ sauce, making sure it’s nicely coated.

Place chicken pieces on cookie rack on prepared baking sheet. Bake for about 45 minutes or until bacon is crisp. Set aside to cool slightly. Thread a cherry tomato onto the end of each skewer and place on a serving platter. Garnish with parsley, and serve with extra BBQ sauce for dipping.

photo: Manitoba Chicken Producers

Source: Manitoba Chicken Producers

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