French Mustard Chicken
French Mustard Chicken, or Poulet à la Moutarde, is a classic French dish that is simple but impressive! Chicken thighs are braised in a rich, creamy mustard sauce that will have you licking your plate clean. The whole dish comes together in just about an hour!
Ingredients
- 8 chicken thighs skin-on
- 1/2 cup Dijon Mustard
- 4 slices thick-cut bacon diced
- 2 large shallots minced
- 2 cloves garlic minced
- 1 tsp Thyme
- 1 cup White Wine
- 2 tsp flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 Tbsp grainy mustard
Instructions
- Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
- In braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
- Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
- Add and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.
- Pour in the wine and deglaze the pan, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Let it cook until almost all gone, about 3-4 minutes.
- Stir in the flour and mix to combine. Then, pour in the chicken broth and bring to a boil. Once boiling, return the chicken (skin side up), bacon and any juices back to the skillet. Lower the heat to medium-low, cover, and simmer until the chicken is cooked through (to an internal temperature of at least 165ºF), about 15-20 minutes.
- Add the heavy cream and grainy mustard, stirring to combine. Raise the heat to medium and let the sauce boil until thickened to the desired consistency.