This French Mustard Chicken Is a Must-Make Recipe
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I lived in Germany for about six years, and the one cooking habit I picked up during that time is that I always have good mustard in my refrigerator, usually several different types. At the very least, I always keep large jars of Dijon mustard and “old-style” Dijon mustard, the type with the whole mustard grains. I put them on every sandwich and in most of my salad dressings, but my favorite thing to do with them is to rub them all over meat or seafood before I cook it.
This recipe for French mustard chicken lets all that good mustard do the heavy lifting. Just rub chicken thighs with both Dijon and whole-grain mustard, then sauté them in a Dutch oven or oven-safe skillet until they’re browned and the skin is crisped up. Then add chicken stock to de-glaze the pan, with some thyme, bay leaves, and crème fraîche for creaminess. The whole dish goes into the oven so the chicken and sauce get to cook together for 50 to 60 minutes, until you have perfectly braised, mustard-flavored chicken that falls right off the bone when you eat it.
The recipe calls for chicken thighs, which tend to be more moist and flavorful than chicken breasts. You can substitute breasts if you prefer, though. Just remember that breasts cook more quickly, so you’ll want to keep an eye on it so they don’t overcook.
This recipe pairs beautifully with garlicky French mashed potatoes, or with white rice to soak up the mustard sauce. And if you want to make it seem extra fancy, you could always do what the author suggests and try calling it by its French name, poulet à la moutarde. (I have to admit, that does make it sound extra fancy.)
Get the Recipe: French Mustard Chicken from Lavender and Macarons
