French Mustard Chicken with Mashed Potatoes
Tender chicken thighs and drumsticks coated in Dijon mustard, seared in butter until golden and crispy, then gently braised in a white wine, shallot, and herb broth. The pan sauce is finished with crème fraîche and whole-grain mustard, creating a rich and tangy gravy served over fluffy mashed potatoes.
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🍳 Cooking Flow
Season and coat the chicken pieces with spices and Dijon mustard. → Sear the chicken in butter until golden brown on all sides, then remove. → Sauté shallots in the pan, deglaze with white wine, and add stock, herbs, and chicken to simmer covered for 20 minutes. → Boil and mash the potatoes with butter and warm milk. → Remove chicken, stir crème fraîche and whole-grain mustard into the sauce until thickened, then coat the chicken and serve with mashed potatoes.
Cooking Steps
Brief Cooking Order
Season and coat the chicken pieces with spices and Dijon mustard. → Sear the chicken in butter until golden brown on all sides, then remove. → Sauté shallots in the pan, deglaze with white wine, and add stock, herbs, and chicken to simmer covered for 20 minutes. → Boil and mash the potatoes with butter and warm milk. → Remove chicken, stir crème fraîche and whole-grain mustard into the sauce until thickened, then coat the chicken and serve with mashed potatoes.
Introduction
Tender chicken thighs and drumsticks coated in Dijon mustard, seared in butter until golden and crispy, then gently braised in a white wine, shallot, and herb broth. The pan sauce is finished with crème fraîche and whole-grain mustard, creating a rich and tangy gravy served over fluffy mashed potatoes.
Step 1
Place chicken thighs and drumsticks into a large bowl. Season thoroughly with salt, freshly ground black pepper, and sweet paprika. Add Dijon mustard and rub everything evenly over all the chicken pieces.
Step 2
Heat a large, heavy-bottomed pan over medium-high heat and melt 1 tbsp of butter. Once hot, place the chicken thighs skin-side down and cook for 5 to 7 minutes until golden and crispy.
Step 3
While the chicken is searing, peel and finely dice the 2 shallots.
Step 4
Flip the chicken thighs and brown the other side for 2 to 3 minutes, then transfer to a plate. Add the drumsticks to the pan and sear on all sides until evenly browned; transfer to the plate with the thighs.
Step 5
Add the diced shallots into the same pan with the remaining pan drippings. Sauté for about 3 minutes until tender, soft, and translucent.
Ingredients List
Important Notes
Browning the chicken in batches ensures the pan doesn't overcrowd, which helps achieve a deeply golden, crispy skin rather than steaming the meat.
Be sure to scrape up the fond (browned bits) at the bottom of the pan when adding white wine, as it provides immense flavor to the finished sauce.
Pouring accumulated resting juices from the seared chicken back into the braising liquid prevents loss of flavor and moisture.
Warm the milk before adding it to the mashed potatoes to keep the mash hot and ensure a silky texture.
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