French Mustard Chicken Recipe: Among the techniques, I walked away with from French culinary school was the steps to make a pan sauce with all the tasty browned bits left within the pan after searing meat. Coupled with a couple of très French ingredients, like shallots, white-colored wine, and 2 kinds of mustard, this braised chicken dish has my French favorites: tender chicken with super-crispy skin sitting on the top of the comforting-yet-elegant mustardy pan sauce. French Mustard Chicken Recipe And surprisingly, it comes down together in almost half an hour in a single skillet, causing you to be the hero from the weeknight dinner, mon Ami.
Why two kinds of mustard?
You’re most likely wondering the reason why you need 2 kinds of mustard with this dish. French Mustard Chicken Recipe Whole-grain mustard helps flavor the chicken while it’s cooking, and creamy Dijon is whisked in in the finish to thicken and emulsify the sauce and add a little bit of acidity and salt.
The ultimate crowning component here is simply a touch of cream. It truly brings the sauce together, transforming it into something which begs to become swiped track of a crusty baguette. I suggest cooking this with a decent wine (read: one you would like to drink), like a glass of crisp, cold white-colored is only the factor you’d have with this particular chicken while located on banks from the Seine in Paris.
Skillet Creamy French Mustard Chicken
Yield: Serves 4
Prep Time: 10 minutes to 15 minutes
Cook Time: 30 minutes to 35 minutes
- 1 tablespoon olive oil
- 2 pounds bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1/2 cup diced shallots (2 medium shallots)
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- Coarsely chopped fresh parsley leaves, for serving (optional)
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, sear the chicken.
- Heat the oil inside a large surefire or oven-safe skillet over medium-high temperature until shimmering. Meanwhile, pat the chicken dry with sponges and season with pepper and salt. Add some chicken skin-side lower towards the pan and sear before the fat is made and also the skin is crisp and golden-brown, six to eight minutes. Transfer the chicken skin-side up to and including a large plate. Remove basically 1 tablespoon of fat in the pan.
- Add some shallots to the pan and prepare over medium heat until softened about 3 minutes. Add some wine, scrape up any browned bits at the end from the pan having a wooden spoon, and prepare until evaporated, about 3 minutes. Stir within the broth and whole-grain mustard and produce to some simmer. Return the chicken skin-side up, and add any juices accrued around the plate towards the pan.
- Braise within the oven uncovered before the chicken is cooked through and reaches an interior temperature of 165°F, about fifteen minutes. Transfer the chicken with tongs to some platter. Put the pan over medium-high temperature, whisk the graceful Dijon mustard into the sauce, and simmer until reduced slightly, a couple of minutes.
- Remove in the heat and whisk within the cream. Taste and season the sauce with pepper and salt when needed. Serve the sauce using the chicken (we advise serving it beneath the chicken to help keep your skin crisp), and garnish with parsley if preferred.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.