French Mustard Chicken

French Mustard Chicken

Ingredients

• 2 tablespoons olive oil

• 1 small whole chicken; cut into parts

• Kosher salt

• Freshly ground black pepper

• 2 large shallots; diced or thinly sliced

• 1 cup dry white wine

• 1 1/2 cups low-sodium chicken broth

• 2 tablespoons whole-grain mustard

• 2 tablespoons Dijon mustard

• 2 tablespoons heavy cream

• Fresh parsley leaves; coarsely chopped; to finish and brighten

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Sear the chicken - heat the oil in a large oven-safe skillet over medium-high heat until shimmering. Pat the chicken dry with paper towels and liberally season with salt and pepper. Add the chicken skin-side down to the pan and sear until the fat is rendered and the skin is crisp and golden brown, approximately 5-8 minutes. Transfer the chicken skin side up to a large plate. Remove all but 2 tablespoons of fat from the pan.

Add the shallots to the pan and cook over medium heat until softened; about 2 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until almost evaporated. Stir in the broth and whole-grain mustard and bring to a simmer. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan.

Braise in the oven uncovered until the chicken is cooked through; about 20-25 minutes. Transfer the chicken to a platter. Place the pan over medium-high heat, whisk the Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes.

Remove from the heat and whisk in the cream. Taste and season the sauce with salt and pepper as needed. Serve the chicken with the sauce underneath to maintain crispy skin. Garnish the serving dish or skillet with parsley.

NOTES

• A cast iron skillet works well.

• Add mushrooms when finishing the sauce as an option.

• Whole grain mustard that includes Dijon elevates the flavor.