Tuesday, January 6, 2015

Chicken with Mustard

Yum yum yum!  This dish was absolutely divine!  I did make a few changes though based on what I had on hand.  Honestly I could probably eat this every day for a week and still not get tired of it.  The best part is that it comes together fairly quickly and easily but looks like a dish you spent quite a bit of time preparing. 

4 chicken thighs and 4 legs (bone in/skin on)
Chicken Marinade:
1/3 cup Dijon mustard (I ran out of Dijon and mixed it with some honey mustard)
1/4 tsp. sweet or smoked paprika
1/4 tsp. sea salt
Freshly ground pepper
1/2 cup diced pancetta or bacon
1/2 cup diced onion
1 tsp. fresh thyme leaves or 1/2 tsp. dried
3/4 cup white wine (Chicken broth is a good sub)
2 Tbsp. grainy mustard (I just used regular mustard)
2-3 Tbsp. creme fraiche or heavy cream
Fresh thyme, for garnish (We prefer parsley)
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 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.
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.
Raegan Mirick's photo.

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