Chicken with Mustard

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
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.

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

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 578kcal | Carbohydrates: 5g | Protein: 38g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 659mg | Potassium: 563mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 2.1mg