French Mustard Chicken

When I think of the first cozy meal of the fall season, this is the recipe that my mind wanders to. Not to mention, it is one of our absolute favorites. It is easy to make, full of flavor, and perfect for fall. You know those cooler nights where you want to make a cozy meal, grab a blanket, and watch a cozy movie. This is that recipe. It will become a family favorite that you will make any time of year.

Let’s get started.

INGREDIENTS:

1 pkg. Chicken thighs – bone in/skin on. About 4 to 6 chicken thighs.
Salt and pepper – to taste
2 Tbsp. Olive oil or butter
2 Shallots or 1 small onion – finely chopped
2 Cloves garlic – minced
3 Tbsp. Dijon mustard
1 Tbsp. Whole grain or stone-ground mustard
1/2 C. White wine (or chicken broth)
1/2 C. Chicken broth or stock
1/2 C. Heavy cream
1 Tsp. Fresh thyme or 1/2 tsp. Dried thyme
Fresh Parsley (optional) for garnish

DIRECTIONS:

1. Pat the chicken dry on both sides and season both sides with salt and pepper. Set on a plate and set aside.
2. Heat a large skillet over medium heat. Add the oil or butter and sear the chicken on both sides. About 5 minutes per side. Remove from the pan and place on a plate. Set aside for now.
3. If you have a lot of fat/grease in the pan, you can remove some of it. Leave about 2 tbsp of the fat/grease.
4. Reduce the heat to low and add the shallot/onion. Season with a bit of salt and pepper. Stir and cook until soft. This should take about 2 to 3 minutes. Add the garlic and stir. Cook for about 30 seconds, until fragrant.
5. Turn the heat off and add the white wine. If you are not using the wine, you can leave the stove on and just add the broth. Turn the heat back on and stir. Cook for 2-3 minutes. Let the wine reduce slightly.
6. Add the broth, both mustards, and thyme. Stir to mix well.
7. Return the chicken to the pan and cover with a lid. Reduce the heat down a bit to low and let cook for 20-25 minutes. Stir occasionally to prevent burning and sticking.
8. Remove the lid and add the cream. Stir to combine well. Spoon some of the sauce over the top of the chicken and continue to simmer for 5 minutes or until the chicken is cooked through. It should read 160-165 on a meat thermometer.
9. Taste the sauce and add more salt and pepper if needed. Remove from heat and garnish with parsley if using.

NOTES:

• Serve as desired, but I love this over mashed potatoes- my rosemary and garlic mashed potatoes, to be exact. But it is great over rice or just with a side of bread. You can pair this however you like.
• I also like to make my honey thyme roasted carrots to go with this, but here are a few honorable mentions… just in case. Green beans, buttered noodles, or ratatouille.
• I like to let this sit for about 5 minutes before serving. It allows the chicken to rest and reabsorb some of its juices so it is nice and tender.
• No, you can not add other mustards. It will not have the same flavor and texture that the Dijon and whole grain mustard offer to this dish. The only thing that you can swap out is the whole grain mustard for stone ground mustard. It offers the same flavor and texture. No, yellow mustard will not work in this dish.
• Yes, you can swap out the white wine for chicken broth or stock. I do this often when I do not have white wine on hand. I would use a nice chardonnay or sauvignon blanc. If you won’t drink the wine by itself, don’t cook with it.
• If you don’t like chicken thighs, you can use chicken breasts. I would cut the chicken in half width-wise and use a meat mallet and pound it out a bit thinner so they are all about the same thickness. I would sear the chicken on both sides for about 2 to 3 minutes and remove it from the pan. Make the sauce and then add the chicken back in and cook for about 15 minutes or until the chicken is done and reads 160* on a meat thermometer. Finish the recipe as stated. Let the chicken rest for 5 minutes before serving.