Chicken with mustard


Dinner tonight, July 9, 2016
This is clear one of my favourite dishes - I served it with quinoa, peas and corn. just to delicious
4 servings

  • 4 chicken thighs and 4 legs (bone in/skin on)
  • Chicken Marinade:
  • cup Dijon mustard
  • ¼ teaspoon sweet or smoked paprika
  • ¼ teaspoon sea salt
  • Freshly ground pepper
  • Chicken
  • ½ cup diced pancetta or bacon
  • ½ cup diced onion
  • 1 teaspoon fresh thyme leaves or 1/2 tsp. dried
  • ¾ cup white wine
  • Sauce
  • 2 Tbsp. grainy mustard
  • 2-3 Tbsp. creme fraiche or heavy cream

1) Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.

Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it’s 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 isn’t 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.

Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don’t 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.

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.

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.

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