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French Mustard Chicken Recipe
Ash Tyrrell

French Mustard Chicken Recipe

I remember the first time I made this French mustard chicken—I couldn’t stop spooning that sauce over the meat. It feels like a cozy bistro meal I cooked in my own kitchen. The tang of mustard, the depth from wine, and the juicy chicken thighs all combine into a dish I’m proud to serve.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 lb about 1.4 kg chicken thighs, bone-in, skin-on: I prefer bone-in, skin-on, because the skin browns nicely and the bones add flavor to the sauce.
  • Coarse salt and freshly cracked black pepper: Season generously so the sauce isn’t your only flavor.
  • 4 Tbsp Dijon mustard: This is the star — creamy sharp, classic French mustard.
  • 1 Tbsp yellow mustard: Just a touch mostly for color and a little mellow tang.
  • ½ tsp smoked or sweet paprika: Adds gentle warmth and color to the sauce.
  • 1 Tbsp butter: Combining butter + oil gives richness to the sauce base.
  • 1 Tbsp olive oil: Used with butter to brown the chicken without burning.
  • 2 large shallots minced: Shallots give a subtler and more delicate flavor than regular onions.
  • 1 cup dry white wine: Use a wine you’d enjoy drinking—its flavor concentrates in the sauce.
  • ½ cup chicken stock: Balances and extends the sauce volume without diluting flavor.
  • 1 bundle thyme sprigs tied: Fresh thyme gives that fresh herbal lift. Tying makes it easy to remove later.
  • 2 bay leaves: Adds gentle aromatic depth to the simmering sauce.
  • 4 Tbsp sour cream: Rounds out the sharpness of the mustard and makes the sauce creamy.
  • 1 Tbsp grainy whole-grain mustard: Gives texture and a rustic mustard seed bite to the sauce.

Method
 

  1. I start by putting my chicken thighs into a large bowl, seasoning with salt and pepper, then slathering them with the Dijon and yellow mustards plus paprika. I use my hands to make sure every surface is coated well.
  2. In the hot skillet, I melt butter and oil, then brown the chicken in batches — skin side down first for 4–5 minutes until golden, then flip and brown briefly on the other side. I move browned pieces to a plate to free up the pan.
  3. Next, I add the minced shallots to the drippings, sautéing until softened. Then I pour in the white wine, scraping up browned bits from the bottom. After a minute or two, I stir in the chicken stock, thyme bundle, and bay leaves. I return the chicken to the pan, cover, and let it simmer for 15–20 minutes until cooked through.
  4. Once the chicken is done, I remove it and discard thyme and bay leaves. I whisk in sour cream and grainy mustard into the pan sauce — adding a teaspoon of Wondra flour if I want extra thickness. Finally, I nestle the chicken back in to warm through, tasting and adjusting seasoning as needed.

Notes

  • I always pat the chicken skin dry before seasoning — it helps produce crisper skin during browning.
  • I let the wine reduce a little before adding stock to deepen the sauce flavor.
  • If the sauce looks pale, I sometimes crush a few saffron threads between fingers and stir them in for a golden hue.
  • I occasionally use a splash of white wine vinegar at the end to brighten the sauce.
  • I rest the finished chicken a few minutes off heat before serving to let juices settle.