Mustard Chicken
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Mustard Chicken
Description
This recipe marinates chicken thighs in a tangy Dijon mustard blend spiced with paprika and pepper, applying some marinade under the skin for flavor penetration. Browning the chicken in olive oil seals juices and creates a flavorful crust. Separately cooking diced smoked thick-cut bacon renders fat and flavor, which integrates into the dish while reducing excess grease.
The onion and fresh thyme sweat in the bacon fat, forming an aromatic base before adding chicken back to the pan. White wine deglazes and partially cooks the chicken covered, allowing gentle steaming and braising. Adding whole mustard seed and cream enriches the sauce, balancing acidity and creaminess.
Serving the mustard chicken garnished with fresh herbs provides color and fresh notes. The dish complements simple sides or vegetables and suits a comforting main course.
Ingredients
- 1/2 cup Dijon mustard plus 3 tablespoons
- 1/4 teaspoon smoked paprika
- 3 dashes black pepper ground
- 3/4 teaspoon salt
- 1 cup Bacon diced, smoked thick-cut
- 8 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 onion finely diced, small
- 1 teaspoon thyme fresh leaves
- 1 cup white wine
- 1 tablespoon mustard seed whole
- 3 tablespoons heavy cream
- water as needed
- parsley or chives for garnish, flat-leaf, chopped
Instructions
- In a bowl, mix ½ cup of Dijon mustard with paprika, black pepper, and salt. Toss the chicken pieces in the mustard mixture, lifting the skin to rub some of the mixture underneath. Set aside.
- Add olive oil to the skillet and place the chicken pieces in a single layer over medium-high heat. Brown them well on one side, then flip and brown the other side. Transfer the chicken to a platter and discard the oil.
- Heat a skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, until softened and slightly browned. Remove the bacon from the skillet and set aside, leaving about 1 tablespoon of bacon fat in the skillet and discarding the rest.
- Add the onion to the skillet and cook until soft and translucent. Stir in the thyme and cook for a couple of minutes before adding the chicken pieces. Pour in the wine, cover, and cook the chicken over low to medium heat, turning it a few times, until fully cooked, about 20 minutes.
- Stir in the remaining 3 tablespoons of Dijon mustard, mustard seeds or grainy mustard, and heavy cream into the skillet. Add water to thin the sauce and simmer briefly. Top the chicken with chopped parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 437kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 34g | 68% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 714mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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