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Chicken Dijon cooking method question

sylvan | Dec 5, 2011 03:01 PM

I was reading some Chicken Dijon recipes. Some say to first SEAR the meat to brown then cook the meat, remove it and make the sauce. Other recipes say to first ROAST the chicken to brown then remove the meat and finish by making the sauce on the stovetop.

Do you first sear the meat to brown it or do you first roast the meat to brown it?


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