We eat a lot of chicken in my family. Chicken is very easy to change up with different flavorings, and different cooking methods. So when I got David Lebovitz's cookbook, My Paris Kitchen, the first dish I had to try was "chicken with mustard."
The flavors of this dish blew me away. I thought the Dijon mustard would give the dish a strong flavor, but oddly enough the flavors was very mellow. I think we have another family favorite here. It is actually perfect for a weeknight dinner. We served it with pasta and quick butter-roasted carrot coins.
Serves 4-6
Ingredients:
140 g Dijon mustard
¼ teaspoon smoked paprika
freshly ground black pepper, to taste
½ teaspoon sea salt or kosher salt (optional)
4 chicken thighs and 4 drumsticks (8 pieces total), bone-in, skin-on
100 g (2-3 slices) smoked thick-cut bacon, diced
1 small onion, finely diced
1 teaspoon fresh thyme leaves + some for garnish
a little olive oil, for the pan
240 ml (1 cup) white wine, non-oaky
1 tablespoon grainy mustard (I used Maille Old style whole grain dijon mustard)
3 tablespoons Dijon mustard
3 tablespoons crème fraîche
Directions:
Mix the 140 g Dijon mustard with paprika, salt and black pepper in a bowl. Toss the chicken pieces in the mustard mixture, making sure you get mustard in between chicken and chicken skin. Set aside, while you tend to the bacon and onion.
Chop onion and dice bacon. Heat sauté-pan or Dutch oven and add the bacon. Cook the bacon until it just starts to get brown. You are not looking for crispy bacon bites, you need them to stay soft. Remove the bacon from the skillet and let it drain on a plate lined with paper towels. Remove all bacon fat but 1 tablespoon. Add onion to the pan and cook until soft and translucent. Add the thyme and cook for another few minutes. Put the onions on a large plate, with the drained bacon.
Add a little olive oil to the skillet, if necessary, brown the chicken pieces in a single layer. Be careful not to overcrowd the pan, because this will cause the chicken to steam and not brown, it's better to work in batches. Get a good color all over the chicken. This will help develop the flavor in the dish. Place the chicken pieces on the plate with onions and bacon. Add the wine to the pot to deglaze it. Scrape of the dark bits of the bottom. Return the chicken, onion and bacon to the pan, and cook it covered for about 15-25 minutes, Check the doneness of the chicken by inserting a knife into the meat next to the bone. You want the juice to come out clear, if red, keep cooking for a few more minutes.
Remove pan from the heat and transfer the chicken to a platter and stir the remaining 3 tablespoons Dijon mustard, the grainy mustard, and the crème fraîche into the sauce. If the sauce has reduced and is quite thick, you can thin it with a little warm water, adding a teaspoon or so at a time. Pour the sauce over the chicken, sprinkle chopped parsley over the top, and serve.
Enjoy!
The Danish version:
Kylling i Sennep a la David Lebovitz
Ingredienser:
140 g Dijon sennep
¼ tsk røget paprika
friskkværnet sort peber, efter smag
½ tsk salt
8 stykker kylling med ben og skind, jeg bruger overlår, men underlår duer også
100 g bacon I tern
1 løg, hakket
1 tsk frisk timian blade + lidt til pynt, Jeg bruger 4-6 hele kviste
lidt oliven olie til stegning
2½ dl hvidvin
1 spsk grov sennep med tydelige sennepskorn så som Maille grov mild sennep
3 spsk Dijon sennep
3 spsk crème fraîche
Fremgangsmåde:
Bland sennep, paprika, salt og peber i en skål. Kom kyllingestykkerne ned i blandingen. Masser senneppen over hele kyllingen, også ind underskindet. Lad kyllingen stå og marinere imens du forbereder det næste.
Hak løg og bacon i tern. Start med at stege bacon i en tykbundet gryde. Baconen skal kun lige tabe fedtet, og lige have taget lidt farve, det er ikke meningen at det skal blive alt for sprødt. Lad baconen dryppe af på et stykke køkkenrulle. Brug bacon fedtet til at stege løgene bløde i, kom timianen i sammen med løgene. Tag løgene op af gryden.
Kom evt. lidt olivenolie i gryden og brun kyllingestykkerne godt af. Gør det gerne af flere gange for ikke at koge kyllingen. Bruningen er med til at skabe en god dybde til retten.
Tag kyllingen op af gryden, og deglace den med vinen. Kom alle ingredienserne tilbage i gryden, og lad retten simre i 15-25 minutter, indtil kyllingen er nok.
For at færdiggøre retten tilsættes den grove og dijon sennep og creme fraichen. Hvis sovsen er for tyk, tilsæt lidt vand. Hvis sovsen er for tynd, så jævn den med en lille melbolle.
Server kyllingen med kartofler og lidt gulerødder.
Velbekomme!