Bonjour chéri! Recently, I went to a cooking class called The French Bistro Dinner with my friend, Catherine. She has a French husband so I thought it would be a fun class for us to take together. What could be better than learning to cook new dishes with a wonderful friend while drinking wine…yes, they served wine during the class. Ooh la la! We made lots of delicious food but my favorite dish is called Poulet à la Moutarde (Mustard Chicken). The sauce is made with two different mustards, thyme, bacon and wine. What’s not to love here? It is so delicious that I’ve been making it at home. It’s a perfect fall recipe with the crispy skinned, moist chicken and thick to-die-for sauce. I’m addicted! You will be too!
Using bone-in, skin-on chicken is a must for making moist, fall off the bone chicken for this dish. If you have read this post from my blog, you’ll know I’m not a fan of touching raw meat of any kind. For this recipe, I had to put aside my dislike of not touching raw meat and slather the raw chicken pieces with the mustard mixture. The things we do for delicious meals.
Making the rest of the Mustard Chicken recipe is fun and not traumatizing in the least. There are few steps in this dish that involve adding and removing ingredients to and from one large skillet and there’s even some deglazing, which I oddly enough, I love to do. While deglazing, I think of all those wonderful browned tasty bits lifting off the bottom of the pan and how good they will taste in the gravy. Even though there are many steps to this recipe, everything is cooked in one pan. YAY for less cleanup!
I served this recently on a bed of Rice with Parsley and Walnuts. YUM! This is going to be my new crowd pleaser recipe. It’s that good and it looks great on a platter.
You guys! This dish is amazing. You’ve got to make it as soon as possible and please let me know you did. Enjoy!
- ½ cup plus ¼ cup Dijon mustard
- ¼ teaspoon smoked paprika
- Pinch of black pepper
- ½ teaspoon salt
- 8 pieces of bone-in skin-on chicken drumsticks (or thighs or a mix)
- 4 strips of thick-cut smoked bacon diced
- 1 cup of yellow onion diced
- 1 ½ teaspoons fresh thyme leaves finely chopped
- Canola oil or other high heat oil for the pan
- 1 cup of dry white wine a good wine that you would drink, if you like white wine
- 1 tablespoon grainy mustard
- 3 tablespoons heavy cream
- Chopped chives for garnish
This recipe was adapted from David Liebovitz's My Paris Kitchen.