Recipe: Creamy French Mustard Chicken


Olde Hornet

Well-Known Member

Believe it or not, this elegant dish comes together in about 30 minutes using only one skillet.​



One of the techniques I walked away with from French culinary school was how to make a pan sauce from all the tasty browned bits left in the pan after searing meat. Combined with a few très French ingredients, like shallots, white wine, and two kinds of mustard, this braised chicken dish has all my French favorites: tender chicken with super-crispy skin sitting on top of a comforting-yet-elegant mustardy pan sauce. And believe it or not, it comes together in just about 30 minutes in one skillet, making you the hero of the weeknight dinner, mon ami.

Why two kinds of mustard?​

You’re probably wondering why you need two kinds of mustard for this dish. Whole-grain mustard helps flavor the chicken while it’s cooking, and creamy Dijon is whisked in at the end to thicken and emulsify the sauce and add a bit of acidity and salt.
 

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