Name: Mustard Chicken (poulet a la moutarde)
Total time: 80 min
Ingredients: 8 chicken thighs bone-in, skin-on; 6 tablespoons Dijon mustard; 1 tablespoon whole grain Dijon mustard; 2 tablespoons butter; 5 tablespoons Crème fraîche; 1 cup chicken stock; 10-15 sprigs thyme; 1 bay leaf; 1 small onion, sliced; 1 small shallot, sliced; parsley, for garnish; salt, pepper

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Imagine that moment when your perfectly braised chicken falls of the bone and you dredge it through a creamy and flavorful mustard sauce. This French dish will have your family saying “oh la la” and “magnifique” and everyone will be licking their plates CLEAN!

Ingredients

8 chicken thighs bone-in, skin-on
6 tablespoons Dijon mustard
1 tablespoon whole grain Dijon mustard
2 tablespoons butter
5 tablespoons Crème fraîche
1 cup chicken stock
10-15 sprigs thyme
1 bay leaf
1 small onion, sliced
1 small shallot, sliced
parsley, for garnish
salt, pepper

Instructions

Heat the oven to 350 F.
Season chicken with salt and pepper and rub with mustard.
In a Dutch oven or a big oven-proof skillet melt butter on a medium highheat. Add chicken and brown from both sides.
Transfer chicken to a plate.
Add shallot and onion to the same pot and saute for about 5 minutes.
Add chicken stock, scraping the brown bits off the bottom of the pot.
Add thyme and bay leave and bring a mixture to a boil.
Add Crème fraîche and transfer chicken back to the pot.
Braise in the oven for 50-60 minutes.
Garnish with parsley.
Serve immediately.

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Mustard Chicken (poulet a la moutarde) with Roasted Potatoes