If possible, my husband would eat a “French Bistro” meal every night and mustard chicken would be one of his most frequent requests. This is a great version from Bon Appetit. I doubled the recipe to serve 8 people and used 4 1/2 pounds of boneless, skinless chicken thighs instead of 6 pounds of chicken parts with bones. There was a TON of sauce leftover to pour over everything else. We ate this with roasted red potatoes and roasted asparagus- DELICIOUS! This dish is very flavorful- everyone enjoyed it.
Yield: 4 servings
- 3 T olive oil
- 2 T minced fresh thyme
- 3 tsp minced fresh marjoram (I substituted 2 tsp fresh oregano)
- 1 1/2 tsp dry mustard
- 1 tsp minced fresh rosemary
- 1 3 1/2-pound chicken, cut into 8 pieces (I substituted 2 1/4-pounds of boneless, skinless chicken thighs)
- 1 1/2 cups finely chopped onion
- 2 T minced garlic
- 1 cup dry white wine
- 1 cup low-salt chicken broth or stock
- 6 T Dijon mustard
- Stir 1 T oil, 1 T thyme, 1 1/2 tsp marjoram (or 1 tsp oregano), dry mustard and 1/2 tsp rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
- Heat 2 T oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes (less with boneless, skinless meat). Transfer to bowl.
- Add onion to pot; saute over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 T thyme, 1 1/2 tsp marjoram (or 1 tsp oregano), and 1/2 tsp rosemary to pot. Bring to a boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
- Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.
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I was looking for a different way to cook thighs and this recipe sounds terrific.
We love it! Super tasty.