Whenever I’m unsure what to make for Sunday night dinner and lunch/dinner for the coming week, I tend to go with a new chicken recipe. While perusing Pinterest one evening, I found this delightful looking mustard chicken recipe. What I like about this particular dish is that it incorporates a mix of Dijon mustard and whole grain mustard, which adds an element of texture.
Once marinated in the mustard mixture, the dish is finished off with a creamy mustard sauce for a truly decadent taste. It goes perfectly with a side of roasted vegetables.
CHICKEN WITH CREAMY MUSTARD SAUCE
Servings: Approximately 4
1/3 cup Dijon mustard
¼ teaspoon sweet or smoked paprika
¼ teaspoon kosher salt
¼ teaspoon ground pepper
8 boneless, skinless chicken thighs (extra fat removed)
½ cup pancetta or bacon, diced
½ cup yellow onion, diced
1 teaspoon fresh thyme leaves
¾ cup white wine (I used Pinot Grigio)
2 Tablespoons whole grain mustard
2-3 Tablespoons heavy cream
Fresh thyme, for garnish
- Combine the Dijon mustard, paprika, kosher salt, and pepper in a large bowl. Place the chicken thighs in the marinade and mix well to evenly coat. Set aside.
- Heat a large skillet or saucepan (I used my Dutch oven) over medium-high heat. Add the pancetta or bacon and cook until it begins to brown, stirring frequently. Remove the bacon or pancetta from the pan, leaving about a tablespoon of bacon fat in the pan, and place the pancetta or bacon in a small bowl.
- If you used pancetta and there isn’t a lot of fat, feel free to add a little olive oil to the pan. Add the onion to the pan and cook for about 5 minutes, until translucent and tender. Stir in the thyme leaves and cook for a few more minutes. Remove the onions and place in the bowl with the bacon.
- Add a small amount of olive oil to the pan and allow to heat. Add half of the chicken thighs, making sure you don’t overcrowd the pot. Cook over medium-high heat until the chicken is browned on one side. Flip the chicken over and brown the other side. Remove the chicken and place on a plate. Cook the second batch of chicken, adding more olive oil to the pot if needed. Once browned on each side, remove the chicken and place on the plate with the first batch.
- Add the wine to the hot skillet or pan and stir or scrape the bottom to loosen the brown bits. Place the chicken back into the pan, along with the onions and bacon. Cover the pan and cook over medium-low heat for about 15 minutes. Be sure to turn the chicken a few times in the sauce. Test the chicken to make sure it’s heated through. If not, cook for another few minutes if necessary.
- Remove the chicken from the pan and place on a serving dish.
- Stir the whole grain mustard and heavy cream into the sauce until just heated through. If the sauce is too thick, thin it out with a bit of warm water. Spoon the sauce over the chicken and garnish with fresh thyme leaves.