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Creamy French Mustard Chicken

Servings: 4


INGREDIENTS

  • 27 g (2 tbsp) olive oil or coconut oil
  • 907 g (2 lbs) bone-in chicken thighs
  • 12 g (2 tsp) salt - ground fine
  • 2 g (1 tsp) black pepper
  • 40 g (1/4 cup) diced shallots or red onion – chopped fine
  • 30 g (2 tbsp) white wine vinegar
  • 240 g (1 cup) chicken bone broth or chicken stock
  • 30 g (2 tbsp) whole-grain Dijon mustard
  • 15 g (1 tbsp) creamy Dijon mustard
  • 120 g (1/2 cup) heavy whipping cream
  • Garnish
  • 4 g (2 tbsp) fresh flat leaf Italian parsley leaves - roughly chopped

DIRECTIONS

  • 1.   Preheat the oven to 400° F or 200 C

  • 2.   Rinse the chicken thighs under running water or vinegar rinse, then pat dry with paper towels and season both sides with salt and pepper

  • 3.   Place an oven proof skillet or Dutch oven onto your stovetop, set to medium high heat. Add the oil and heat until the oil is shimmering. Place the chicken, skin-side down, into the skillet or Dutch oven. Sear until the skin is a golden-brown and crispy, about 5 minutes. Flip to the other side and cook about 2 minutes. Transfer the chicken to a plate

  • 4.   Add the shallots to the pan with all the drippings, and cook over medium heat, about 1 minute. Add the broth, white wine vinegar, smooth mustard and whole-grain mustard and bring to a brisk simmer. Cook for 5 minutes. Place the chicken into the skillet, skin-side up, and also pour in any juices on the plate

  • 5.   Transfer the skillet uncovered to the preheated oven. Braise in the oven for 20-25 minutes

  • 6.   Remove from the oven and place on stovetop element. Remove the chicken pieces and place on a plate. Add the heavy cream and stir well as you cook on medium heat for 5 minutes. To serve, place the chicken back into the pan, on top of the sauce. Sprinkle the chopped parsley on top

MACRONUTRIENTS CHART

FYI

Leftovers can be stored in the refrigerator in a glass, airtight container for up to 5 days. Alternatively, store the chicken pieces and sauce in the freezer in a glass, airtight, freezer safe container for several months. To reheat, let thaw and then either microwave or reheat in a skillet.

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  • author By Angela Wilkes
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  • Cuisine: French
  • Category: Chicken
  • Created: September 24, 2021

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