I used to dislike mustard with a passion. I know what you’re thinking: how could anyone who claims to like food dislike mustard? I think it must have been a leftover childhood thing. I don’t recall any traumatizing mustard memories, but as a child I adamantly stayed away from mustard.
My aversion to mustard was so strong as a child that I never actually tried it as a grown-up until 4 or five years ago when Mike laughed at me after I told him of my hate for mustard. I don’t know if it was just that I grew up or that I liked mustard all along, but mustard is now one of my favourite things. I really enjoy it, both as a condiment and as a flavour. I like it so much that I’ve even visited the dedicated Maille Dijon boutique in Paris to pick up (way too many) tiny jars of mustard.
This mustard chicken recipe is throw-it-together easy. The only thing I would change is draining the chicken fat from the pan before starting the sauce. I had a hard time keeping my sauce from breaking because of all the chicken fat that rendered out while roasting. Aside from that, this chicken was moist and tender with super crispy skin and an addictive, lick off your plate sauce. I’ll definitely be making it again.
i am roasted, i am mustard-y: i am roasted chicken with dijon!
Roasted Chicken with Dijon Recipe via Smitten Kitchen adapted from Gourmet
serves 2
- 4 chicken thighs
- 1 tablespoon vegetable oil
- 2 small shallots, thinly sliced
- 1/3 cup dry white wine
- 1/3 cup sodium-free chicken broth
- 2 tablespoons heavy cream
- 2 tablespoon smooth Dijon mustard
- 1 tablespoon finely chopped green onions
Preheat oven to 450°F with a rack in middle. Pat chicken dry and season with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is hot and shimmery. Brown thighs, skin side down first, about 5 minutes, until crisp and golden. Turn once and cook for another 2 minutes or so.
Roast thighs in oven until just cooked through, 15 to 20 minutes. Transfer chicken to a platter and pour out any excess oil. Add shallots, wine, and broth to the pan and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute. To thicken the sauce further, turn the heat to high and boil it until it reduces to a consistency you prefer.
Whisk in mustard, green onions, and salt and pepper to taste. Enjoy chicken with sauce.
24 Comments
Emily Tan says:
April 4, 2012 at 2:11 am
Palate can be a funny thing especially what you disliked when you were a child will grow on when you became an adult. Your roasted chicken looks amazing. I totally agree with you on the simplicity of the dish. :D
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Bryan & YiRan says:
April 4, 2012 at 8:40 am
Totally hear you on not liking mustard all that much until just recently. Still kind of think it’s weird, but appreciate it in dishes like this. Will have to give this recipe a try. Nicely done!
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jennifer says:
April 4, 2012 at 9:42 am
I have a thing for whole grain mustard. I should probably not add it to EVERY pan sauce i deglaze.
Love your food blog. Pics are out of control. (good)Reply
April 4, 2012 at 10:42 am
That sounds amazing! Chicken thighs are my favorite. Definitely gonna have to give this a try. Thanks.
Kelli @ Relative Taste says:
April 4, 2012 at 8:14 pm
Your photography is amazing! I love how you captured the whisps of smoke. Beautiful, and… I’ll have to try this out.
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Debs @ The Spanish Wok says:
April 5, 2012 at 7:37 am
LOL No, I can’t imagine not liking mustard of any sort.
I take it you’re not a wasabi fan then? LOL
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mo says:
April 5, 2012 at 5:29 pm
Yes! Made this tonight w/risotto, was wolfed down by a not-mustard-lovig tween. Thank you.
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mary says:
April 9, 2012 at 1:45 pm
thanks for the idea. I just bought a lot of dijon mustard and not really sure what else to use it with besides as a condiment on sandwiches and burgers. I am going to try this recipe this weekend. lovely photography, btw.
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Rachael says:
April 16, 2012 at 10:01 pm
Made this tonight! DELICIOUS, I want to put the sauce on everything….
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Kat says:
April 17, 2012 at 7:03 pm
This is in the process of being made by my boyfriend and it smells DELICIOUS!
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Sophie says:
May 11, 2012 at 8:42 am
Made this twice in the last two weeks. The sauce is devine! Thanks!
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Betts says:
June 19, 2012 at 8:59 pm
I had a French woman who lived with us for a year. This was one of the dishes she made but she added a finely chopped cornichon and called it Poulet Charcutiere ( Butcher Style Chicken)
It is a wonderful and seldom seem dish.
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leslie says:
June 24, 2012 at 10:19 am
My husband raved about this chicken. He couldn’t enough good things about it.
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Kiss says:
April 10, 2013 at 4:46 pm
OMG Made this( and the beans and mushroom salad) today for dinner and it was awesome :)!!! My Husband just loved it!!
PS I have been hardcore stalking this blog since I found it when I was searching for Mix Paella recipes :). That one was also delicious!! Thanks for all the ides :D
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goldenvalley says:
August 28, 2013 at 6:00 am
Hello
tried this recipe this evening and it was delicious. The chicken turned out really soft and tender. Thanks for sharing this.Reply
goldenvalley says:
August 28, 2013 at 6:02 am
Speechless, because when I tried it at my home the test was awesome thanks for the recipes.
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Erock says:
September 2, 2013 at 1:27 pm
This looks fantastic…hard to go wrong with chicken and mustard sauce in a cast iron skillet! THanks.
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GV says:
September 8, 2013 at 9:05 pm
This was awesome and super easy to make! Thank you!
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June 23, 2016 at 9:38 pm
These look so nice and crispy. Such a nice dinner
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