8piecesof bone-inskin-on chicken drumsticks (or thighs or a mix)
4strips of thick-cut smoked bacondiced
1cupof yellow oniondiced
1 ½teaspoonsfresh thyme leavesfinely chopped
Canola oilor other high heat oil for the pan
1cupof dry white winea good wine that you would drink, if you like white wine
1tablespoongrainy mustard
3tablespoonsheavy 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!
Notes
This recipe was adapted from David Liebovitz's My Paris Kitchen.