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Creamy Dreamy Mustard Chicken

  • 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
  1. Preheat the oven to 350 F.
  2. Season chicken with salt, pepper and rub with both mustards.
  3. 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.
  4. To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
  5. Add chicken stock, scraping the brown bits off the bottom of the pan.
  6. Add thyme and bay leaves and bring a mixture to a boil.
  7. Stir in Crème Fraîche and return chicken back to the pan.
  8. Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
  9. Garnish with parsley and serve immediately!
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