Description
Whipping up French Mustard Chicken means bringing a classic French countryside dinner right to your table with minimal fuss. Your family will devour this tender, tangy chicken bathed in a rich mustard sauce that perfectly balances zesty and creamy flavors.
Ingredients
Scale
Proteins:
- 4 bone-in, skin-on chicken thighs
- 3–4 slices thick-cut bacon
Aromatics and Seasonings:
- 2 shallots
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1–2 bay leaves
- Salt
- Freshly ground black pepper
Liquid and Thickening Ingredients:
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- 1 teaspoon all-purpose flour
- 1 cup chicken broth
- ¼ cup heavy cream
- Fresh chopped parsley
Instructions
- Thoroughly pat your chicken dry and generously season both sides with salt and pepper. Whisk 1 tbsp Dijon and 1 tbsp grainy mustard together in a small bowl.
- Heat a skillet over medium-high heat with a touch of oil. Place chicken skin-side down, cooking until golden and crisp at 375°F for 6-8 minutes. Flip and cook 4 additional minutes. Transfer chicken to a separate plate.
- Toss 3-4 diced bacon slices into the hot pan, cooking until fat renders and edges crisp. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing 1-2 minutes until fragrant. Sprinkle 1 tsp fresh thyme into the mixture.
- Dust 1 tsp flour over the aromatics, stirring to coat evenly. Pour 1 cup chicken broth into the pan, scraping up browned bits from bottom. Simmer 1-2 minutes until sauce slightly thickens.
- Whisk prepared mustard mixture into the sauce, stirring until completely incorporated.
- Return chicken to the pan skin-side up. Spoon sauce around the pieces and simmer on low heat at 325°F for 8-10 minutes until internal temperature reaches 165°F.
- Remove chicken momentarily. Stir ¼ cup heavy cream into the sauce, warming gently. Plate chicken and generously spoon sauce over top. Garnish with fresh chopped parsley.
Notes
- Check chicken for even browning by pressing with tongs, ensuring golden-crisp skin develops without burning.
- Select a good-quality Dijon and grainy mustard for complex, rich flavor in the sauce.
- Rest chicken after cooking to help juices redistribute, preventing dry meat and maintaining tenderness.
- Swap bacon for pancetta or omit entirely for a lighter version that works well with vegetarian or low-fat diets.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 110 mg