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.
This dish would be perfect with some creamy mashed potatoes, as the gravy is delicious.
Chicken with Mustard
Ingredients
- 8 bone-in/skin-on chicken thighs, or breasts/drumsticks or mixture
Chicken Marinade:
- 1/3 cup Dijon mustard
- 1/4 tsp paprika, sweet or smoked
- 1/4 tsp sea salt
- Freshly ground pepper
For the rest:
- 1/2 cup pancetta, diced (can use bacon)
- 1/2 cup onion, diced
- 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
- 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.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Adapted from David Lebovitz's "My Paris Kitchen"
Ellie Silva says
I want to make this recipe as soon as possible, looks so good, what kind of white wine should I use? Thanks.
Jennifer says
Hi Ellie! Any dry white wine will work - whatever you enjoy drinking :)
Kim Keel says
I just love all your recipes! Fresh, easy and just soo good!!
Jennifer says
Thanks so much, Kim :)
Cynthia says
Hi Jenifer ~ Ordered the mustard you recommended via Amazon and just made the dish today...It's fantastic and a keeper!! Thank you soo much for posting this wonderful dish!!
Jennifer says
So glad you enjoyed it, Cynthia! You'll love having that mustard around - so nice in so many dishes (and of course on sandwiches etc. :)
Ashantea says
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.
Jennifer says
SO glad you enjoyed it, Ashantea!
Cynthia says
Thank you sooo much, Jennifer!!
Cynthia says
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 :)))
Jennifer says
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.
Ellie says
Just reading this make's my mouth water. Making tonight!
Jennifer says
Enjoy Ellie! (one of my favourites :)
Christine says
My husband and I made this last weekend, so so so good and easy too.
Jennifer says
So glad you enjoyed it, Christine! :)
Asha says
Do you have a recommended mashed potatoes recipe, or will just any do?
Jennifer says
Hi Asha, I love Ina Garten's mashed potato recipes (here's her "classic" one - http://www.foodnetwork.com/recipes/ina-garten/classic-mashed-potatoes-recipe.html The bit of sour cream in this one is nice. I think the trick to great mashed is making sure the butter/cream is hot when added to hot potatoes :)
Stephanie says
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!
Jennifer says
So glad you enjoyed it, Stephanie :)
Kandyce says
I use Jack Daniel's Tennessee Honey in place of the wine. Makes the sauce a little sweet and smoky and even more delectable!
Jennifer says
Interesting! Must try that Kandyce :)
Suze says
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?
Jennifer says
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.
Patricia says
I loved cooking this dish! Gourmet cooking made easy
Jennifer says
So glad you enjoyed it, Patricia :)
Asha says
sounds so yummy! Can I use something else instead of white wine?
Jennifer says
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.
Michelle Kane says
Loves this! I added mushrooms to add nutrition- sautéed them with the onion
Jennifer says
So glad you enjoyed it, Michelle. Mushrooms are a great addition!
andrea says
can i omit the bacon?
Jennifer says
Hi Andrea. Sure, you can omit. It adds a nice flavour layer, but there is still lots of flavour with the mustard and onion.
Katie says
Sounds amazing! Cannot wait to make, what kind of white wine do you suggest?
Thanks!
Jennifer says
Hi Katie, I usually use what we have around, which it typically a dry white - nothing too expensive, but definitely something you'd drink.
Natalie says
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!!!
Jennifer says
So glad you enjoyed it, Natalie!
Jill says
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!
Jennifer says
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 :)
Amy says
Made this tonight for a special family dinner. As usual with your recipes, it was a big hit! Instant favorite! Thank you so much : )
Jennifer says
So glad Amy and thanks so much for coming back to let me know :)
Julia @Vikalinka says
I absolutely love all flavours here and can't wait to make it. I am always on a lookout for a new chicken recipe. Your photos are stunning and I always struggle with yellow food!
Jennifer says
Thanks so much, Julia. Yes, yellow food is always a struggle, for sure! :)
Laura (Tutti Dolci) says
So gorgeous, I have to try this when the weather cools off a bit - the mustard marinade sounds divine!
Jennifer says
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.
Meghan @ Cake 'n' Knife says
After the way this week started out, this is EXACTLY what I need for dinner right now. A good hearty meal to set me right again! Gorgeous photos!
Jennifer says
Thanks so much, Meghan. I was in the mood for a good hearty meal, too and this fit the bill perfectly.
Yelle says
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!
Jennifer says
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 :)
Crystal | Apples & Sparkle says
This sounds just amazing! So comforting.
Jennifer says
Thanks Crystal. Yes, it's perfect comfort food, for sure.