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Thursday, April 26, 2018

Mustard Chicken

Mustard Chicken

Yes, it’s a simple name because it’s a delightfully simple recipe.  Simple and simply elegant.  Hey, you can make this on a weeknight, when you get home from work. No need to wait for the weekend and spend a few hours in the kitchen.

How can this be? You ask.  Because you know I’m a simple guy, with simple ideas, who simply wants to please.  Let’s put it this way, if you don’t like the recipe, you have my heart felt sympathy and you’re invited to drop by for a drink.

Ok. Short and Easy, just like your first girl friend.

Mustard Chicken – easily adaptable to smaller or larger groups

5 chicken thighs (bone in, skin on)

Olive oil


5 medium sized shallots, peeled and sliced thinly (use a sweet onion, only if you must)

1 1/2 Cups of dry or half dry white wine

1 Cup Dijon Mustard with seeds

1 Cup yogurt

Preheat the oven to 400ºF or 200ºC

First step, dust the chicken with plenty of paprika.   If you can do this ahead, do it, but if not, dust the thighs right before cooking.  Put 2-3 Tablespoons olive oil in a large skillet (I prefer cast iron) and turn the heat to medium.  When the skillet is at temp, place the chicken thighs skin side down, cover and cook for 8 minutes.

Toss a little more oil in a smaller skillet, add the sliced shallots and stir until barely browned. Add the cooked shallots to the chicken and pour in the wine.  Leave the skillet uncovered and let the chicken/shallots/wine simmer and slightly reduce.

While it’s reducing, mix the mustard and yogurt.  Add the mixture to the skillet, stir and spoon some of the sauce over the chicken.  Cover and slide the skillet into the oven for 20-25 minutes.  At the halfway point, spoon some sauce over the chicken, cover and continue to cook in the oven.

Voilà!  C’est fini! 

What to do now.  Well, green vegetables go nicely on the plate for color, and a salad or slaw would most certainly be welcome.  How about some green beans cooked with lightly browned onions, just enough chicken broth to barely cover the beans, a drained can of Mexican style tomatoes and a squeeze or two of fresh lemon?

Well, hell yes!  And since you’ve already opened some delicious wine to season the chicken….just saying….but you may quote me.  À votre santé!

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