Recipe

Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Recipes
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us
 




Message Box

 
 


 

 

A Cooking Adventure with Thom


Maroon Printer Friendly Copy      

Chicken with Mustard

http://www.seasonsandsuppers.ca/chicken-with-mustard/

Yield: 4

 

 

A delicious, one-pot dish that is quick and easy, but special enough for company. Nice served over pasta or mashed potatoes. You can make this dish with boneless chicken, if you prefer. I like to buy bone-in/skin-on chicken breasts and remove the bone myself. Itís easy and that way you get the skin goodness, without the bone.

Ingredients


4 chicken thighs and 4 legs (bone in/skin on)

Chicken Marinade:
1/3 cup Dijon 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
2 Tbsp. grainy mustard
2-3 Tbsp. crŤme fraiche or heavy cream
Fresh thyme, for garnish

Cooking Method


1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
2. Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until itís 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 isnít 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.
3. Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Donít 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.
4. 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.
5. 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.
6. This dish is nice with pasta or mashed potatoes.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183