Pinner says: "Chicken Dijonaise I have made this many times from the William Sonoma French cookbook and it is out of this world!"
Ingredients
- 8 bone-in/skin-on chicken thighs or breasts/drumsticks or mixture
Chicken Marinade:
- 1/3 cup Dijon mustard
- 1/4 tsp paprika sweet or smoked
- 1/4 tsp sea salt
- Freshly ground pepper
For the rest:
- 1/2 cup pancetta diced (can use bacon)
- 1/2 cup onion diced
- 1 tsp fresh thyme leaves (or 1/2 tsp. dried)
- 3/4 cup white wine
- 2 Tbsp grainy mustard
- 2-3 Tbsp creme fraiche or heavy cream
- Fresh thyme, for garnish
Instructions
- Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
- Heat a large skillet with a cover (or a Dutch oveover medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat). Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
- Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't over-crowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.