Track Town, USA: Well, looky-here, DT and I are once again in Eugene, Oregon. Big week for us - new tires on the motorhome (45,000 miles + 6 years = new tires), and the NCAA Track & Field Championships! Our friends are gathering. There are several parties to attend, including the annual Lame Duck Reunion. It is going to be a great week and hopefully the Ducks can rack-up enough points to win a little more hardware for the trophy case!
Anyway... I couldn't let another week pass by without sharing this great recipe. Chicken, Creme Fraiche and chicken. A little garnish. That's it. Super delicious and super easy and super RV-friendly. Try it soon.
If you don't have room for a baking dish in your fridge all day, simply let the chicken marinate in the sauce inside a ziptop bag all day. (See - I told you this recipe was adaptable!) I experimented with all types of chicken and feel boneless, skinless thighs are best in this recipe, but feel free to use chicken breasts, whole thighs or even two whole thigh-leg portions. (The photos on this page are of chicken thighs with bones and skin.) And I experimented with all types of Dijon mustards and felt the regular ol' Grey Poupon (without seeds) had the best flavor and appearance. The mustard is salty enough that no additional is required. One thing you can not mess with is the Creme Fraiche. It is readily available in most supermarkets - usually next to the sour cream, but sometimes in the cheese section. Do not substitute sour cream or it will curdle and that would be just awful. This recipe makes a nice sauce, so serve it over rice or mashed potatoes.
Four boneless, skinless chicken thighs (about 1.25 pounds)
1/3 cup Dijon mustard (I use Grey Poupon)
1 cup (8 ounces) Cream Fraiche
A big pinch of fresh or dried tarragon, as garnish, optional*
Steamed rice to accompany, if desired
Oil an 8x8-inch baking dish. Arrange the chicken pieces evenly on the bottom of the baking dish. Mix the Dijon mustard and the Creme Fraiche together in a small bowl. Pour the mustard sauce over the chicken, turning to coat. Refrigerate, covered, up to one day. Remove from refrigerator about thirty minutes before baking. Heat oven to 375°. Bake chicken, uncovered, for approximately 30 minutes, or until bubbly and brown and the chicken is cooked through (165°). This is nice served over rice. Serves 4.
*NOTE: If using dried tarragon, sprinkle it over the casserole before baking. If using fresh, sprinkle over just before serving.
Until my next update, I remain, your Eugene correspondent.
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