Mustard Chicken Recipe #dinnerfood

Prepare to fall head over heels in love with this Creamy Dreamy Mustard Chicken instruction. Classic French dish that tastes outstanding.
Friends, this is often progressing to be a protracted post, however i purchase a lot of queries thus I try and add lots of info to assist you create the simplest Mustard Chicken ever! simply check the Video Tutorial on top of the instruction card to ascertain what I mean.

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Forget everything you knew regarding creamy chicken dishes and listen up. I’ll be honest with you, I’ve tried several chicken recipes before, the approach too several. And I can tell you the characteristics of a deliciously cooked chicken.

Now, imagine a perfectly braised falls-off-the-bone chicken swimming in a creamy and flavourful mustard sauce. It’s too irresistible and the words cannot even describe the deliciousness of this recipe.

Mustard Chicken Recipe

I said this before and I’ll say it again.

French folks sure know a good food. I was lucky enough to experience a delicious food galore when I visited this beautiful country in the mid of 2000s. French recipes are unique, often very simple and absolutely mouthwatering.

Also try our recipe : GERMAN SKILLET WITH MUSTARD CREAM SAUCE #dinnerfood

Ingredients :

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

Instructions :

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!
Don't forget to grab my free European Comfort Food Ebook.