Delicious Chicken with Mustard, that’s 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.
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.
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
- 8 bone-in/skin-on chicken pieces
- 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
Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
Heat a large skillet with a cover (or a Dutch oveover 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.
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.
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.
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.
This dish is nice with pasta or mashed potatoes.
Adapted from David Lebovitz’s “My Paris Kitchen”