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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company

Skillet Creamy French Mustard Chicken

Skillet Creamy French Mustard Chicken
Recipe Date:
August 9, 2022
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
You're going to love this tender chicken with crispy skin sitting on top of a comforting, elegant mustard pan sauce. In just 30 minutes in one skillet, this is a simple yet beautiful dish that can be celebrated on any occasion.
Ingredients
  • 1 tbsp Dry Creek Olive Co. non-flavored olive oils.
  • 2 lbs bone-in chicken thighs
  • sea salt
  • freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tbsps whole-grain Dijon mustard
  • 2 tbsps Dijon mustard
  • 2 tbsps heavy cream
  • Coarsely chopped fresh parsley leaves, for serving
Directions

Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, sear the chicken.

Heat the oil in large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down to the pan and sear until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken skin-side up to a large plate. Remove all but one tablespoon of fat from the pan.

Add the shallots to the pan and cook over medium heat until softened about 3 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until evaporated, about 3 minutes. Stir in the broth and whole-grain mustard and bring to a simmer. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan.

Braise in the oven uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes. Transfer the chicken with tongs to a platter. Place the pan over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes.

Remove from the heat and whisk in the cream—taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken (we recommend serving it underneath the chicken to keep the skin crisp), and garnish with parsley if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.