Mustard Chicken

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Prepare to fall in love with this delicious and easy-to-make mustard chicken. It is a classic French dish with a rich, flavorful sauce and tender texture.

Ingredients

2 tablespoons olive oil
4 chicken drumsticks, skin on
4 chicken thighs, skin on
½ cup shallots, finely sliced
3 garlic cloves, minced
½ cup chicken broth, low sodium
1 cup white wine
¼ cup whole-grain mustard
3 tablespoons creme fraiche , or sour cream
2 tablespoons tarragon, chopped
salt and pepper

US - Metric

Instructions

Preheat the oven to 375F.
In a large skillet, heat the olive oil over medium heat.
Season the chicken with salt and pepper, then add it to the skillet. Brown it evenly on all sides for about 15 minutes. Transfer to a plate and set aside.
Add the shallots to the pan and cook, stirring occasionally, until soft. Add the garlic and cook for another minute.
Add the chicken broth, mustard, and wine and bring to a boil. Return the chicken with all the juices to the pan, cover with a well-fitted lid, and transfer to the hot oven.
Bake for about 45 minutes, or until the chicken reaches an internal temperature of at least 165°F in the thickest part, away from the bone.
Transfer the chicken to a serving platter and cover to keep warm. Return the pan to the stove top, add half of the chopped tarragon and the crème fraiche, and simmer until the mixture thickens.
Spoon sauce over chicken and garnish with the remaining tarragon.

Equipment

Notes

Use a delicious white wine. The rule of thumb is: you drink it, you cook with it. Do not ruin a great dish with a less expensive, lower-quality wine.

Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn off the heat.

Placing the alcohol in the middle of the pan is also a safe way of doing it.

Of course, keep your eyes on the skillet, pouring away from you, and keep all loose clothing away from the heat source.
When cooking skin-on chicken, please do not turn it over until all resistance is gone when you gently press it with your utensils. You want to see a beautiful golden color on the skin, and the skin is still attached to the chicken.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.