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French Mustard Chicken Recipe

French Mustard Chicken Recipe
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★★★★★

4.8 from 8 reviews

This French Mustard Chicken recipe features tender bone-in, skin-on chicken thighs coated in a flavorful Dijon mustard rub, then braised with crispy bacon, shallots, garlic, and fresh thyme in a rich white wine and creamy mustard sauce. It’s an elegant, comforting dish perfect for a cozy dinner or special occasion.

Ingredients

Scale

Chicken and Marinade

  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground pepper, to taste
  • ½ cup Dijon mustard

Cooking and Sauce

  • 1 tablespoon extra-virgin olive oil, divided
  • 4 slices thick-cut bacon, diced
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 cup dry white wine
  • 2 teaspoons flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons grainy mustard
  • ¼ cup chopped parsley
  • Thyme sprigs for garnishing

Instructions

  1. Prepare and season chicken: Place the chicken thighs in a bowl and season evenly with salt and freshly ground pepper. Rub the Dijon mustard all over the chicken thighs until they are thoroughly coated. Set aside to marinate briefly while preparing the other ingredients.
  2. Cook the bacon: Heat one teaspoon of olive oil in a large skillet, braiser, or Dutch oven over medium-high heat. Add the diced bacon and cook until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain excess grease. Remove most of the bacon fat from the pan, leaving about two tablespoons for flavor.
  3. Brown the chicken: Add the mustard-coated chicken thighs to the pan and brown them on all sides, about 4 to 5 minutes per side. This seals in the juices and creates a rich flavor. Remove the chicken and set aside with the bacon.
  4. Sauté shallots and garlic: Add the remaining olive oil to the pan and cook the minced shallots until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the fresh thyme leaves and stir to combine the flavors.
  5. Deglaze with wine: Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to loosen all the browned bits. Let the wine reduce and cook off until almost evaporated, about 3 to 4 minutes.
  6. Make the sauce base: Stir in the flour to lightly thicken the sauce, mixing well to eliminate lumps. Then, pour in the chicken broth, bringing the mixture to a boil.
  7. Simmer the chicken: Return the browned chicken thighs (skin side up), bacon, and any accumulated juices to the skillet. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165ºF.
  8. Finish the sauce: Stir in the heavy cream and grainy mustard. Increase the heat to medium and cook until the sauce thickens to your desired consistency, stirring occasionally.
  9. Adjust seasoning and garnish: Taste the sauce and adjust salt and pepper as needed. Stir in the chopped parsley and garnish with fresh thyme sprigs before serving.

Notes

  • For best flavor, use bone-in, skin-on chicken thighs as they remain moist during cooking.
  • If dry white wine is not available, a dry vermouth or chicken stock can be substituted.
  • Carefully monitor the sauce while thickening to prevent burning or over-reduction.
  • Serve this dish with crusty bread, mashed potatoes, or steamed vegetables to complement the creamy mustard sauce.
  • Ensure chicken reaches a safe internal temperature of at least 165ºF for food safety.

Nutrition

Keywords: French mustard chicken, braised chicken thighs, Dijon mustard chicken, creamy mustard sauce, chicken with bacon and white wine

Find it online: https://dailysimplerecipe.com/french-mustard-chicken-recipe/