Imagine a dish that transforms ordinary chicken into a culinary masterpiece, with a sauce so luxurious it'll make your taste buds dance with delight! This French-inspired Braised Chicken in Creamy Mustard Sauce is not just a meal—it's a gastronomic journey that promises restaurant-quality flavor right in your own kitchen. With crispy-skinned chicken nestled in a velvety mustard cream sauce, this recipe is about to become your new go-to comfort food that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat the chicken dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for an additional 3-4 minutes on the other side. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and add diced onions. Sauté for 3-4 minutes until they become translucent and slightly softened.
- Add minced garlic and cook for another 30-45 seconds, stirring constantly to prevent burning.
- Pour in chicken broth, scraping the bottom of the pan to release any browned bits. This will add depth of flavor to the sauce.
- Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken thighs and set aside. Increase heat to medium-high and whisk in heavy cream and Dijon mustard, stirring continuously until the sauce thickens slightly, about 3-4 minutes.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return chicken to the skillet, spooning the creamy mustard sauce over the top. Garnish with freshly chopped parsley.
- Serve hot, ideally with crusty bread, rice, or roasted vegetables to soak up the delicious sauce.
Tips
- Room Temperature Magic: Always let your chicken sit out for 30 minutes before cooking. This ensures even cooking and helps achieve that perfect golden-brown skin.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the chicken thighs. Moisture is the enemy of crispy skin!
- Don't Rush the Browning: Take your time when searing the chicken. A deep golden-brown color means maximum flavor development.
- Low and Slow Braising: Keep the heat low when simmering to ensure tender, fall-apart chicken that's never dry.
- Sauce Consistency Matters: Whisk the cream and mustard continuously to prevent separation and achieve a smooth, silky sauce.
- Fresh Herbs are Key: The chopped parsley isn't just garnish—it adds a fresh, bright note that cuts through the richness of the sauce.Pro Tip: Serve this dish with crusty bread or creamy mashed potatoes to soak up every last drop of that incredible mustard sauce!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 4g
Protein: 32g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 180mg
