French Dijon Mustard Chicken

Classic French Poulet à la Moutarde is a country classic featuring tender, golden chicken thighs braised in an herbed Dijon cream sauce.

Prep time: 15 mins | Cook time: 35 mins | Servings: 4

• Chicken:
  • 6 bone-in, skin-on chicken thighs (or boneless, skinless thighs)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
• Aromatics & Sauce:
  • 2 medium shallots, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth (mixed with 1 tsp fresh lemon juice for brightness)
  • 3 tbsp smooth Dijon mustard
  • 1 tbsp whole-grain Dijon mustard
  • 1/2 cup crème fraîche or heavy cream
  • 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
  • 1 bay leaf
  • 1 tbsp fresh chopped tarragon or flat-leaf parsley for garnish

1. Sear the chicken: Pat the chicken thighs completely dry with paper towels and season both sides with salt and black pepper. Heat olive oil and butter in a large, deep skillet over medium-high heat. Place the chicken skin-side down and sear undisturbed for 6–8 minutes until deeply golden and crisp. Flip and cook for 3–4 minutes on the other side. Transfer the chicken to a plate (it will finish cooking later).
2. Sauté the aromatics: Pour off all but 1 tablespoon of fat from the skillet. Reduce heat to medium, add the shallots, and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Build the braise: Pour in the chicken broth, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom of the pan. Whisk in both the smooth and whole-grain Dijon mustards until blended. Add the thyme sprigs and bay leaf.
4. Simmer the chicken: Return the chicken thighs to the skillet along with any resting juices, keeping the crispy skin above the liquid. Bring the sauce to a gentle simmer, cover partially with a lid, and cook over medium-low heat for 20 minutes (internal temperature of 165°F / 74°C).
5. Finish the sauce: Remove the chicken to a serving platter. Discard the thyme stems and bay leaf. Turn heat to low, stir in the crème fraîche or heavy cream, and simmer gently for 2–3 minutes until the sauce turns velvety and slightly reduced.
6. Serve: Spoon the mustard sauce generously around the chicken. Top with fresh chopped tarragon or parsley. Serve alongside steamed baby potatoes, buttered noodles, or warm crusty bread with a crisp green salad.
7. Picnic ready!

Super yummy frenchy chicken picnic!