Mustard Chicken Recipe

Mustard Chicken Recipe


8 chicken thighs, bone-in, skin-on you can use chicken breast, see the tips in the post above
6 tbsp Dijon mustard
1 tbsp whole grain Dijon mustard

2 tbsp butter
5 tbsp Crème fraîche see my substitution tips in the post above
1 c chicken broth

10-15 fresh thyme sprigs
1 bay leaf
1 small onion sliced

1 small shallot sliced
2 tbsp parsley chopped
3/4 tsp salt
1/4 tsp pepper


Preheat the oven to 350 F.
Season chicken with salt, pepper and rub with both mustards.
In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.

To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
Add chicken stock, scraping the brown bits off the bottom of the pan.
Add thyme and bay leaves and bring a mixture to a boil.
Stir in Crème Fraîche and return chicken back to the pan.

Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
Garnish with parsley and serve immediately!