Recipes » Food » Mains » So Good Mustard Chicken

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.

Fork In Chicken

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!

Chicken on bed of rice

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.

Forkful of chicken

You guys! This dish is amazing. You’ve got to make it as soon as possible and please let me know you did. Enjoy!

Plated Chicken
Print
Mustard Chicken
Ingredients
  • 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
Instructions
In a large bowl, combine Dijon mustard, paprika, salt and pepper. Thoroughly coat the chicken pieces by rubbing each piece with the mustard mixture. Set the chicken aside.
Heat in a large skillet with a lid to medium-high. Add the bacon to the skillet and cook until browned, about 6 minutes. Keep your eye on the bacon so it doesn’t burn. Turn down the heat if necessary. When the bacon is browned, with a slotted spoon remove from the skillet and set on a large paper towel lined plate to drain. Leave the bacon drippings in the pan.
Add the onion to the bacon drippings in the skillet. If you turned down the heat in while cooking the bacon, turn the heat back up to medium-high and cook for about 5 minutes, stirring occasionally, or until the onion is soft. Add the thyme to the onions and cook for 2 more minutes. Remove the onion and thyme mixture from the pan and set on top of the cooked bacon on the plate. You’ll use all of this a bit later.
Keeping the skillet on medium-high heat, add a little canola oil to ensure the bottom of the pan is coated with oil. You may need to add 1-4 tablespoons of oil during this process. You’ll want enough oil to brown the chicken but not let the chicken stick on the bottom of the pan. Brown all the sides of the chicken pieces. Once the chicken is done, remove from the skillet and put on top of the onions and bacon on the plate.
Pour the wine in the hot skillet and scrap the bottom of the skillet removing all the darkened bits off the bottom. You are deglazing the pan. This should take a couple minutes. Once the skillet is deglazed, add the chicken, onions and bacon back into the pan. Cover the skillet and cook the chicken for 15 – 25 minutes, until cooked through. Make sure to turn each piece of chicken a couple times in while cooking.
After the chicken is done, remove the chicken pieces and put them on a large serving plate. Add the remaining ¼ cup of Dijon mustard, grainy mustard and heavy cream into the skillet. Stir frequently until combined and very warm about 3 minutes. Once the mustard mixture is very warm, turn off the heat and pour the mixture over the plated chicken. Top with chopped chives and serve. Enjoy!
Recipe Notes

This recipe was adapted from David Liebovitz's My Paris Kitchen.


You may also like:

Recipes

Jump to RecipeI need Chicken Noodle soup STAT!! I have been sick for about 10 days. It’s been awful. I have done nothing but lie on the couch for days. I got so tired of lying on the couch. I know that seems like an odd statement but it’s true. […]

CONTINUE READING

Recipes

Jump to RecipeOkay, okay, these are really Apple Turnovers but they don’t look the same as an Apple Turnover. I had planned to make this look more like pouches but there was a mishap, which I’m happy to say turned out well. I’m calling them Puff Pastry Apple Beds. Before […]

CONTINUE READING

Recipes

Jump to RecipeThis Wicked Witches Brew aka Red Sangria is my go to punch when I have a party. Over the years I have received so many compliments on how yummy my Red Sangria is that I wanted to share it with all of you. Be careful with this Red […]

CONTINUE READING

Hi there! My name is Dayna. I'm so happy you are visiting my blog! This summer I found I have some extra time on my hands and decided to take the plunge and get my food, entertainment and lifestyle blog up and running so I can share recipes, entertainment ideas and lifestyle interests.

Read More »

Leave a Comment