You are currently browsing the tag archive for the ‘mustard chicken’ tag.

  • Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 tsp. paprika, sweet or smoked
  • 1/4 tsp. salt
  • Dash pepper
  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup diced bacon (or pancetta)
  • 1/2 cup diced onion
  • 1/2 tsp. dried thyme (or 1 tsp. fresh)
  • 3/4 cup white wine
  • 2 Tbsp. grainy mustard
  • 2-3 Tbsp. heavy cream

In a large bowl, stir together Dijon mustard, paprika, salt, and pepper. Stir the chicken thighs around in the bowl, so that they are fully covered with marinade. Set aside.

In a skillet, fry the bacon until it starts to brown. Remove it from the pan and set aside. Discard all except about a tablespoon of the bacon fat, or add olive oil if you used pancetta or a dry bacon. Add onion to the skillet and stir-fry until soft. Stir in the thyme and cook for another minute or so. Remove the onion/thyme mixture to the bowl with the bacon.

If the skillet requires more fat, add olive oil. Over medium-high heat, add half the chicken and brown it on both sides. Remove chicken from skillet to a plate and set aside. To the skillet, add more olive oil if necessary, and add the second batch of chicken to brown on both sides. Remove from skillet and set aside.

Add the wine to the hot skillet. Stir and scrape up as many brown bits as you can. Add the chicken, bacon, and onions to the skillet with the wine. Cover the skillet and cook for about fifteen minutes, turning the chicken every once in awhile. Check the chicken for doneness and cook until it’s cooked through.

Remove the chicken to a serving platter. Stir grainy mustard and cream into the sauce in the pan. Heat through. If it’s too thick, add a little warm water. Spoon the sauce over the chicken.

NOTES: I don’t know what it is about this recipe, probably the bacon, but it is super yummy! The recipe originates with Jennifer at Seasons and Supper. She recommends serving with potatoes or pasta. I usually serve this with Twice-baked Cauliflower and a salad. What you see pictured is the recipe using only 6 chicken thighs and, instead of plating it at the end, I put the thighs back into the sauce in my skillet and served it from there. I use Spanish smoked paprika and it’s sublime. I have marinaded the chicken for minutes and for longer than an hour. I’m not sure it makes a difference. There is a lot of fat rendered into the sauce from the chicken. This does not bother me, but it may you.

I think this originated as an Ina Garten recipe and it morphed from there. I have made it many, many times tweaking a little each time. I hate to run out of bread crumbs before I’m finished breading the chicken, but usually end up throwing some away. I guess it just depends upon how large and what type of chicken pieces you use.

  • Marinade Ingredients
  • 4 Chicken thighs and 4 Chicken drumsticks
  • 1/3 cup buttermilk
  • 1/3 cup Dijon mustard
  • 1-1/2 tsp. salt
  • Breading Ingredients
  • 4 garlic cloves
  • Zest of one lemon
  • Small handful fresh thyme or about 1-1/2 tsp. dried
  • 1 tsp. kosher salt
  • Several grinds of freshly ground pepper
  • 1-1/2 cups fine bread crumbs
  • 3 Tbsp. olive oil

Anytime up until roasting, mix the buttermilk, Dijon, and salt. Coat the chicken with the marinade and let it sit under refrigeration until it’s time to roast. I try to do this part before lunch.

Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

In a small food processor (maybe a blender would work?), place the garlic cloves, lemon zest, thyme, salt and pepper. Process until the garlic is very fine. Add the bread crumbs and process to mix it all together. Drizzle the olive oil in, wetting the bread crumbs. [I do this by pouring the oil onto the top of my mini food processor which has little holes to drizzle liquids into the bowl — it works very well.]

Pour the bread crumb mixture into a pie tin or other flat container. Withdraw the chicken from the marinade, one piece at a time and dip in the bread crumbs. The bottoms need only be very thinly coated, if at all. The tops of the chicken should get the bulk of the bread crumb mixture. Place onto the prepared baking sheet.

Bake at 400 degrees for 40-50 minutes. Test for doneness. It may take more time. Remove from oven and let rest for 5-10 minutes.

This is incredibly tasty! And it tastes great for lunch the next day. Yeah!