French Mustard Chicken (Poulet à Moutarde)

Mustard Marinade

• 4 chicken thighs, bone-in
• 4 chicken drumsticks
• salt and pepper
• 2/3 cup dijon mustard
• 1/2 tsp smoked paprika

Stew

• 2 tbsp avocado oil
• 1 packet bacon, diced
• 1 onion, diced
• 6 garlic cloves, minced
• 4 sprigs thyme
• 1 cup sauvignon blanc (dry white wine)
• 1 cup heavy cream
• 1 cup chicken stock
• 1 tbsp whole grain dijon mustard

Directions

• Marinate the bone-in thighs and drumsticks in the dijon mustard, smoked paprika, salt and pepper, spread all over, overnight or at least 3 hours (use bone-in dark meat, not breasts, which dry out).
• Sear the marinated chicken in the avocado oil until nicely golden, then set aside.
• In the same pan, cook the diced bacon and onion together until the flavor develops.
• Stir in the garlic.
• Deglaze with the white wine and reduce by half.
• Stir in the chicken stock, heavy cream, and thyme, then nestle the chicken back in. Simmer 45 minutes until falling off the bone and tender.
• Finish the sauce by stirring in the whole grain dijon mustard for tanginess.

Method transcribed from the video (Kelly Scott, kellyscleankitchen). From Kelly Scott on Instagram.