Chicken

Mustard Chicken

Name: Mustard Chicken
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
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

servings

15 minutes

active time

1 hour 20 minutes

total time

Start Cooking

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

Directions

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!

Nutrition

Serving Size

2 chicken thighs

Calories

965 kcal

Total Fat

78 g

Saturated Fat

30 g

Unsaturated Fat

Trans Fat

Cholesterol

366.7 mg

Sodium

1271.5 mg

Total Carbohydrate

6 g

Dietary Fiber

1.7 g

Total Sugars

1.4 g

Protein

60.5 g