I used to dislike mustard with a passion. I know what you’re thinking: how could anyone who claims to like food dislike mustard? I think it must have been a leftover childhood thing. I don’t recall any traumatizing mustard memories, but as a child I adamantly stayed away from mustard.
My aversion to mustard was so strong as a child that I never actually tried it as a grown-up until 4 or five years ago when Mike laughed at me after I told him of my hate for mustard. I don’t know if it was just that I grew up or that I liked mustard all along, but mustard is now one of my favourite things. I really enjoy it, both as a condiment and as a flavour. I like it so much that I’ve even visited the dedicated Maille Dijon boutique in Paris to pick up (way too many) tiny jars of mustard.
This mustard chicken recipe is throw-it-together easy. The only thing I would change is draining the chicken fat from the pan before starting the sauce. I had a hard time keeping my sauce from breaking because of all the chicken fat that rendered out while roasting. Aside from that, this chicken was moist and tender with super crispy skin and an addictive, lick off your plate sauce. I’ll definitely be making it again.
i am roasted, i am mustard-y: i am roasted chicken with dijon!
- 4 chicken thighs
- 1 tablespoon vegetable oil
- 2 small shallots, thinly sliced
- 1/3 cup dry white wine
- 1/3 cup sodium-free chicken broth
- 2 tablespoons heavy cream
- 2 tablespoon smooth Dijon mustard
- 1 tablespoon finely chopped green onions
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is hot and shimmery. Brown thighs, skin side down first, about 5 minutes, until crisp and golden. Turn once and cook for another 2 minutes or so.
Roast thighs in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter and pour out any excess oil. Add shallots, wine, and broth to the pan and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
Whisk in mustard, green onions, and salt and pepper to taste. Enjoy chicken with sauce.