French Mustard Chicken
User Reviews
4.0
3 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
6
-
Calories
675 kcal
-
Course
Main Course
-
Cuisine
French
French Mustard Chicken
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French Mustard Chicken, or Poulet à la Moutarde, is a classic French dish that is simple but impressive! Chicken thighs are braised in a rich, creamy mustard sauce that will have you licking your plate clean. The whole dish comes together in just about an hour!
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Ingredients
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground pepper to taste
- ½ cup Dijon mustard
- 1 tablespoon extra-virgin olive oil divided
- 4 lices thick-cut bacon diced
- 2 large shallots minced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 cup dry white wine
- 2 teaspoons flour
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons grainy mustard
- ¼ cup chopped parsley
- Thyme sprigs for garnishing
Instructions
- Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
- Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
- Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
- Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.
- Pour in the wine and deglaze the pan, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Let it cook until almost all gone, about 3-4 minutes.
- Stir in the flour and mix to combine. Then, pour in the chicken broth and bring to a boil. Once boiling, return the chicken (skin side up), bacon and any juices back to the skillet. Lower the heat to medium-low, cover, and simmer until the chicken is cooked through (to an internal temperature of at least 165ºF), about 15-20 minutes.
- Add the heavy cream and grainy mustard, stirring to combine. Raise the heat to medium and let the sauce boil until thickened to the desired consistency.
- Taste and adjust seasoning as needed.
- Stir in the chopped parsley and serve, garnished with thyme sprigs.
Equipments used:
Notes
- Make Ahead:
- Cook everything but skip adding the heavy cream and whole grain mustard. Cool and store in an airtight container in the fridge for up to 2 days. Then, reheat and add the cream and mustard!
- Reheating:
- Reheat the leftovers on the stove, over medium-low heat, adding more broth or cream as needed.
- Leftovers:
- Store leftovers after they are cooled, in an airtight container, with all the sauce that is left in the pan, in the fridge for up to 4 days.
- Freezing:
- I do not recommend freezing this dish. If you must freeze, skip adding the cream and add it after you thaw and reheat it.
Nutrition Information
Show Details
Calories
675kcal
(34%)
Carbohydrates
7g
(2%)
Protein
37g
(74%)
Fat
52g
(80%)
Saturated Fat
17g
(85%)
Cholesterol
232mg
(77%)
Sodium
755mg
(31%)
Potassium
594mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
715IU
(14%)
Vitamin C
9mg
(10%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 52g | 80% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 232mg | 77% |
| Sodium | 755mg | 31% |
| Potassium | 594mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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