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Chicken with Mustard
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.
4 chicken thighs and 4 legs (bone in/skin on)
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
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.