These chicken thighs Dijon are one of my favorite chicken recipes because of the fresh tarragon in the sauce.

Servings: 4
8 chicken thighs, boneless and skinless
2 tsp. coriander seeds
2 tbsp. olive oil
¼ cup onion, chopped
4 garlic cloves, minced
1 ½ cups chicken broth
2 tbsp. Dijon mustard
4 tbsp. sour cream
2 tbsp. fresh tarragon, chopped
Salt and pepper to taste

Using a large skillet, toast the coriander seeds over medium high heat for about 2 minutes. Move the toasted seeds to a mortar and cool. Crush the seeds with a pestle. In the same skillet heat the olive oil and add the chicken thighs. Season with salt and pepper and cook over medium high heat turning after 3 minutes. Continue to cook for another 3 minutes. Add the onion and cook until softened. Then add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through.
Transfer the chicken to a platter and cover to keep warm. In a small bowl whisk the mustard, sour cream and the tarragon. Whisk the mixture into the skillet and simmer until thickened, about five minutes. Return the chicken to the sauce in the skillet and warm. Serve with a sliced baguette.