French Mustard Chicken
A one-pan Dijon mustard chicken with bright tang and gentle heat ~ the kind of sauce that makes dinner feel special.
Servings: 6
Equipment
- large skillet or braising pan
Ingredients
- 3 lbs chicken thighs, I use bone-in skin-on
- coarse salt and fresh cracked black pepper
- 4 Tbsp Dijon mustard
- 1 Tbsp yellow mustard
- 1/2 tsp smoked or sweet paprika
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 large shallots, minced
- 1 cup dry white wine
- 1/2 cup chicken stock
- bundle of thyme sprigs, tied with kitchen string
- 2 bay leaves
- 4 Tbsp sour cream
- 1 Tbsp grainy mustard
garnish
- fresh thyme or parsley
Instructions
- Put your chicken thighs into a large bowl and season well with coarse salt and fresh cracked black pepper. Add the mustards and paprika and mix everything together well to get all the surfaces of the chicken coated. Your hands work well here.
- Heat the butter and oil in a large skillet and, working in batches, brown the chicken, skin side down first, for about 5 minutes, then flip and continue browning for another few minutes. Transfer the meat to a plate and repeat for the rest of the thighs.
- Add the minced shallot to the pan drippings and saute for a minute or two to soften, stirring constantly. Add the wine and bring up to a bubble, scraping up any browned bits from the pan. Let the wine simmer for a couple of minutes, then add the stock, thyme bundle, and bay leaves. Place the chicken back into the pan and simmer, covered, for about 15-20 minutes, or until the chicken is done through. Remove the chicken thighs to a plate and remove the thyme and bay leaves.
- Whisk the sour cream and grainy mustard into the sauce. You can sprinkle in about a teaspoon of Wondra flour if you'd like a little more body to your sauce. Taste at this point to add any seasonings. Nestle the chicken back in and heat everything through. Garnish with fresh parsley or thyme leaves before serving.
Notes
*Chef's tip: if your sauce is not looking especially golden, consider crushing a few strands of saffron between your fingers and adding to the sauce as it simmers.
Recipe lightly adapted from Essen Recipes.
Nutrition
Calories: 598 kcal · Carbohydrates: 4 g · Protein: 38 g · Fat: 44 g · Saturated Fat: 13 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 19 g · Trans Fat: 0.3 g · Cholesterol: 232 mg · Sodium: 360 mg · Potassium: 554 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 296 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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