In season当季French法式
Creamy Dijon Chicken奶油第戎芥末鸡
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉配红葱头和第戎芥末奶油汁，咸香中带着芥末的轻微辛香。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 2 lb / 900 g boneless chicken thighs; pat dry and sprinkle with 1 tsp fine salt and ¼ tsp black pepper. Dice 1 shallot to 3 mm; mince 2 garlic cloves. Measure 1 tbsp oil, ½ cup low-sodium broth, 2 tbsp Dijon, ½ cup heavy cream and leaves from 2 thyme sprigs.用900克去骨鸡腿肉，擦干撒1小匙细盐、¼小匙黑胡椒。1个红葱切3毫米丁，2瓣蒜切末。量1大匙油、½杯低钠高汤、2大匙第戎芥末、½杯淡奶油、2枝百里香叶。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉2 lb磅
- Dijon mustard第戎芥末2 tbsp大勺
- Heavy cream淡奶油0.5 cup杯
- Chicken broth鸡汤0.5 cup杯
- Shallot红葱头1
- Garlic大蒜2 cloves瓣
- Thyme百里香2 sprigs枝
- Olive oil橄榄油1 tbsp大勺
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Pour the oil into a 30-cm skillet and swirl it around.
30厘米平底锅里倒油，转一圈让油铺开。
The oil coats the pan and glistens, but isn't smoking.油铺满锅底发亮，但没冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Brown the chicken, about 5 minutes per side, then move it to a clean plate. Cook in batches so the pieces don't touch.
鸡肉下锅煎到上色，每面大约5分钟，然后盛到干净盘子里。分批煎，别让鸡块挨在一起。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Add the shallot and garlic and cook, stirring.
下红葱和蒜，翻炒。
The onion is translucent with soft edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Pour in the broth and scrape up the browned bits, then stir in the Dijon, cream, and thyme.
倒高汤，把锅底的焦渣刮起来，再拌入第戎芥末、奶油和百里香。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Return the chicken to the pan and simmer, turning it once.
鸡肉放回锅里煮，中途翻一次面。
The thickest center reads 165°F (74°C) on a food thermometer; color alone isn't proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Divide among 4 bowls and serve.
分到4只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Dijon mustard第戎芥末Sharp French mustard that also emulsifies dressings. Keeps in the fridge for months.辛辣的法式芥末，也能让沙拉汁乳化。冷藏可放数月。
Heavy cream淡奶油Heavy cream (36%+) won't curdle when simmered—use it for sauces.重奶油（36%以上）煮不易分离，适合做酱。
- Chicken broth鸡汤
Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Shallots红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Thyme百里香Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 30-cm skillet, tongs, food thermometer30厘米平底锅、夹子、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
Dowei Kitchen original本站专属