This classic French dish may sound complicated, but is an easy weeknight dinner. Don't let celery root intimidate you! This vegetable is easy to prepare and when mashed up with potato, cream and butter is a heavenly upgrade to regular mashed potatoes.
- 1 cup plus 3 tablespoons Dijon mustard
- ¼ teaspoon Hungarian paprika
- 4 chicken thighs, bone-in, skin on
- 4 chicken legs, skin on
- 1 cup diced thick-cut bacon
- 1 yellow onion, finely diced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme (rosemary would also work!)
- 1 cup white wine
- 1 tablespoon seeded mustard (you can use just the Dijon mustard, but this recipe is worth purchasing a jar of seeded mustard!)
- 3 tablespoons crème fraîche (you can substitute heavy cream)
- Chopped Italian parsley and chopped fresh chives
Place all the chicken on a foil lined sheet pan. Spread ½ of the Dijon mustard over all the pieces of chicken. Sprinkle the chicken with the paprika and season generously with salt and pepper. Rub the mustard and spices into the chicken until all the pieces are well coated.
Heat a large skillet over medium high heat and add the bacon. Stir the bacon frequently until completely cooked through, and starting to get crispy. Remove from the pan and set on a plate lined with paper towels.
Don’t wipe out the pan! Add the onions to the pan and, over medium high heat, sauté them in the bacon fat until they are soft and transclucent. Stir in the thyme and cook for another 3-5 minutes. Remove thyme onion mixture from the pan and set aside.
Add about 1 tablespoon of olive oil to the pan, and add the chicken. Cook the chicken over medium high heat until the pieces are all a deep golden brown. Depending on the size of your pan, you may need to use 2 pans.
When the chicken is nicely browned, add the wine to the pan and turn the heat up to high. With a spoon, scrape the bottom of the pan to loosen up the golden bits. Add the bacon and the onions to the pan, cover and cook on low heat until the chicken is completely cooked through, about 15 minutes. When you pierce the chicken the juices should run clear.
Remove the pan from the stove and stir in the 3 tablespoons Dijon mustard, seeded mustard and crème fraîche.
Spoon the chicken on to a large platter, spoon the sauce over the chicken and garnish with parsley and chives.