Chicken with Mustard
 
 
Ingredients
  • 1/2 cup plus 3 tbsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 4 chicken thighs and 4 legs (8 pieces total)
  • 1 cup diced, smoked, thick-cut bacon
  • 1 small onion, peeled and diced finely
  • handful of shitake mushrooms, sliced
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 cup white wine
  • 1 tbsp grainy mustard
  • 2 to 3 tbsp heavy cream
  • fresh thyme for garnish
Instructions
  1. Mix the 1/2 cup Dijon mustard, smoked paprika, salt and pepper together in a large bowl or plastic bag. Add the washed and dried chicken pieces to the mustard mixture and set aside.
  2. Heat a cast iron skillet over medium high heat and cook the diced bacon until cooked through and lightly browned. Scoop out and set aside, leaving one tablespoon of bacon fat in the pan. Add the onion and cook, stirring for about five minutes or until the onion has softened and become translucent. Add the thyme and cook, stirring for about two more minutes then put in a bowl and set aside. Add the sliced shitake mushrooms and cook over medium high heat until they brown and soften. Set aside with the onion mixture.
  3. Add a touch of olive oil if necessary and brown both sides of the chicken pieces over medium-high heat. Make sure to get them nicely browned on both sides. Then remove the chicken and set aside.
  4. Add the white wine to the hot pan and simmer, scraping up the small bits from the bottom of the pan. I used a wooden spoon. Add the chicken, bacon, onions and mushrooms back to the pan then cover and cook on medium heat until the chicken is cooked through, about 15 minutes. Test the internal temperature of cooked chicken with a thermometer, it should be 165F to be safely eaten.
  5. Remove from heat and stir in the extra 3 tbsp Dijon mustard, the tablespoon of grainy mustard and the heavy cream. Heat through and serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/07/24/paris-kitchen-david-lebovitz/