CHICKEN WITH MUSTARD
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 chicken thighs and 4 legs (bone in/skin on)
Chicken Marinade
  1. 1/3 cup Dijon mustard
  2. 1/4 tsp. sweet or smoked paprika
  3. 1/4 tsp. sea salt
  4. Freshly ground pepper
  5. 1/2 cup diced pancetta or bacon
  6. 1/2 cup diced onion
  7. 1 tsp. fresh thyme leaves or 1/2 tsp. dried
  8. 3/4 cup white wine
  9. 2 Tbsp. grainy mustard
  10. 2-3 Tbsp. creme fraiche or heavy cream
  11. 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.
23h59 https://23h59.com/