Chicken with Mustard

Chicken with Mustard - simple enough for weeknights, but special enough for company.

I have mentioned before how much I am enjoying David Lebovitz’s new cookbook and this Chicken with Mustard is one that I have made several times. This one-pot dish is easy enough for weeknights, but special enough for company. I love dishes like that.

Simple enough for weeknights, but special enough for company.

I made this with skin-on/bone-in chicken thighs and legs (drumsticks). If you prefer boneless chicken, I suggest picking up bone-in/skin on chicken breasts and just cutting the bone out yourself. Chicken breasts are easy to take off the bone, and at least you’ll get the skin to brown and add flavour. It’s also usually cheaper than buying boneless chicken breasts.

Chicken with Mustard - simple enough for weeknights, but special enough for company

David suggests serving with his Fresh Herb Pasta, that I also made from his cookbook. That would obviously be a great choice, but any cooked pasta would be nice. I also think this dish would be perfect with some creamy mashed potatoes, as the gravy is delicious.


Chicken with Mustard - simple enough for weeknights, but special enough for company

Chicken with Mustard
 
Prep time
Cook time
Total time
 
A delicious, one-pot dish that is quick and easy, but special enough for company. Nice served over pasta or mashed potatoes. You can make this dish with boneless chicken, if you prefer. I like to buy bone-in/skin-on chicken breasts and remove the bone myself. It's easy and that way you get the skin goodness, without the bone.
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 4 chicken thighs and 4 legs (bone in/skin on)

  • Chicken Marinade:
  • 1/3 cup Dijon mustard
  • 1/4 tsp. sweet or smoked paprika
  • 1/4 tsp. sea salt
  • Freshly ground pepper

  • 1/2 cup diced pancetta or bacon
  • 1/2 cup diced onion
  • 1 tsp. fresh thyme leaves or 1/2 tsp. dried
  • 3/4 cup white wine
  • 2 Tbsp. grainy mustard
  • 2-3 Tbsp. creme fraiche or heavy cream
  • Fresh thyme, for garnish
Instructions
  1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
  2. Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat). Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
  3. Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't over-crowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.
  4. To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan. Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.
  5. Remove chicken from pan to a serving plate. Stir grainy mustard and creme fraiche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water). Spoon sauce over chicken and garnish with some thyme.
  6. This dish is nice with pasta or mashed potatoes.
Adapted from David Lebovitz’s “My Paris Kitchen”

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64 Comments

  • this sounds (and looks!) so delicious! i love braising and i especially love whole grain mustard. pinning this to make this fall when it gets a little cooler in florida!

    • Thanks Yelle. Good plan! We’ve had a cooler and wetter summer than normal here, so I’ve been cooking more than I usually would :)

    • Thanks Laura. Things have been anything but hot here this summer, but you’ll enjoy this when it’s cooler in your neck of the woods, for sure.

  • Made this tonight for a special family dinner. As usual with your recipes, it was a big hit! Instant favorite! Thank you so much : )

  • Oh. My. God. Where has this recipe been my whole life?? Made this last night in my large cast iron and it was ridiculously good. Served it with fresh pasta and fresh parsley and basil, similar to what you had suggested. It was the perfect accompaniment with its simplicity and sauce soaking abilities. It’s not an everyday meal (sadly!) as it took me an hour 15 minutes to cook everything (I was following directions pretty carefully) and I don’t even want to begin to think about the fat and calorie content, but it was well worth it all! Thank you!

    • So glad you enjoyed it, Jill. I loved the flavours in this dish, but agree, it’s not one for everyday. It wouldn’t be as special then :)

  • I just made this dish and it is absolutely delicious!!! I used 2 chicken breasts bone/skin on and decided to not add the heavy cream to save some calories. I let it cook on low heat for about 45 minutes shredded and it’s perfect. Thank you!!!

    • Hi Katie, I usually use what we have around, which it typically a dry white – nothing too expensive, but definitely something you’d drink.

    • Hi Andrea. Sure, you can omit. It adds a nice flavour layer, but there is still lots of flavour with the mustard and onion.

    • I really recommend the white wine in this … if you can. If you absolutely can’t, I would just add a bit more chicken broth with a Tablespoon or so of white wine vinegar or fresh lemon juice, for the acidity.

  • SO good. Husband is in love with it too. I’ve made it twice, but my sauce doesn’t come out quite as yellow or abundant as what appears in the photo. Any suggestions? Add dijon mustard and more sherry and cream?

    • Hi Suze. It could just be the mustard you are using. I use Maille. Also, are you using skin-on chicken. The skin adds more liquid. If you already are, you could add a bit of chicken stock, to increase the sauce a bit. Not too much, so you don’t water down the flavours.

  • I use Jack Daniel’s Tennessee Honey in place of the wine. Makes the sauce a little sweet and smoky and even more delectable!

  • This was delicious! I did not change a thing. (Oh wait, no, I had a tiny bit of sour cream leftover that needed to be used. I mixed it with some heavy cream.) Thank you!

  • Thanks for posting this delicious looking recipe…can’t wait to try it! I have a question about the grainy mustard…is it dry, powdered form or found in a bottle with like yellow or brown mustards? Thank you for your response :) I’m soo excited to try the recipe…my mouth is watering :)))

    • Hi Cynthia. Grainy mustard is in a jar, usually found with the other jarred mustards. I love Maille à l’ancienne brand grainy mustard, but any brand with whole mustard seeds will work.

  • I tried this recipe on Easter (mainly because I LOVE MUSTARD ANYTHING) and I was absolutely amazed. I love this recipe so much, and I followed it to the letter (Except I didn’t add the bacon back in, my stepdad and I ate it; my mother can’t eat pork.) And I used an “affordable” bottle of chardonnay since the recipe didn’t exactly ask. I loved it so much I’m having it again for dinner TONIGHT! I’m very excited if you can’t tell.

  • I want to make this recipe as soon as possible, looks so good, what kind of white wine should I use? Thanks.

  • Thanks you very much for the answer to my question, will make it as soon I get at my door the grainy mustad you suggested.

  • I’m confused about the marinade that is listed in the ingredients list and the chicken is to sit in before cooking. There is no mention of what goes into the marinade. I went through the directions and the process does not use all the ingredients so I thought the left over would make a marinade. 1/3 of a cup of Dijon, salt, pepper, paprika, doesn’t sound like enough liquid to make a marinade.
    Can you please explain?

    • Hi Tracy, The marinade ingredients are a rub that goes on to the chicken before it is cooked. After that, there are additional ingredients added, like wine and more mustard, that finishes the sauce.

  • We try not to eat complex carbs, so any suggestions of a nice veg side dish that would go well with this? We love all the other ingredients so I’m sure we will enjoy this.

  • I’m interested to see what size/brand of pan you prefer to use for dishes like these? I try not to over crowd but the ditch oven I have is too small. And sometimes gravy sauces in my cast iron can have a taste I don’t like. Think I’m probably needing to add a pan to my stash…Curious! Thanks :)

    • Hi Sarah! The pan shown in this post is a 10-inch Kitchen Aid stainless skillet. I have a whole set of Kitchen Aid stainless. This skillet comes with a glass lid, as well. I also have a 10-inch Le Creuset stainless skillet. Both of these are good quality – nice and heavy. Both of these can go into the oven too, which is always good. 10-inch size is a good size for us, as I’m only cooking for 2 or 3 most of the time. If you’re regularly cooking for more, I’d look at a 12-inch.

      As for Dutch ovens, I have two – both 5.5 quart. I have a Le Creuset enamelled cast iron and an Emile Henry one, that isn’t cast iron, but I’m not sure what it’s made of (maybe porcelain?). I like and use them both and find the size just about perfect for most dishes.

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