Chicken in mustard sauce
Servings: 4
Calories: 456kcal
Ingredients
- 4 ea Chicken thighs bone-in
- 4 ea Chicken drumsticks
- 1/4 cup Flour
- 2 tbsp Olive oil
- 3 tbsp Dijon mustard
- 3 tbsp Whole grain mustard
- 2 ea Shallots diced fine (about 1/2 cup)
- 1 ea Slice bacon cut in small pieces
- 3 cups White wine
- 3 tsp Chicken bouillon dehydrated
- 8 oz Creme fraiche
- Salt and pepper to taste
Instructions
- Remove the skin from the chicken pieces. Place flour in a large bowl with a large pinch of salt and pepper. Dredge the chicken pieces in the flour.
- Heat the oil in a 5 quart saute pan and saute the chicken pieces on both sides. Proceed in two batches so you don't overcrowd the pan and the chicken can brown nicely. Remove them to a sheet pan when they are done.
- Remove the sauté pan from the heat.
- Combine the mustards in a small bowl and spread evenly over the top of the chicken pieces.
- Place the saute pan back on medium high heat and add the bacon and shallots. If there is any flour left in the bowl you used to dredge the chicken, add it to the pan as well. Saute briefly until shallots are soft. Add the wine to the pan and stir well, then add the chicken bouillon.
- With a spatula, carefully place the chicken pieces back in the pan, mustard side up. The chicken should not be completely covered by the liquid.
- Bring to a boil, then lower the heat, cover with a lid and simmer 45 min.
- When ready to serve, remove the chicken pieces to a warm serving dish and keep it in a warm oven.
- Bring the sauce to a gentle boil and reduce by about a third. Turn the heat to low, add the crème fraiche to the pan and stir until warm. The sauce should be thick enough to coat the back of your spoon. Taste and adjust seasoning with salt and pepper to your taste.
- Pour the sauce over the chicken and serve.
Notes
I like to serve this dish with noodles and a green vegetable such as green beans or broccolini. It tastes even better the next day if you can save any leftovers!
If you can't find creme fraiche at your grocery store, you can use heavy cream, but the sauce will be thinner.
Nutrition
Calories: 456kcal | Total Carbohydrate: 14g | Protein: 4g | Total Fat: 29g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 648mg | Potassium: 201mg | Dietary Fiber: 1g | Total Sugars: 2g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg