Description
A deliciously simple Dijon chicken recipe with crispy skin and a creamy mustard sauce that impresses without the fuss.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (approx. 1.1 – 1.4 kg / 2.5 – 3 lbs)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 large shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup chicken stock mixed with 1 teaspoon white wine vinegar
- 1 1/2 cups low-sodium chicken stock
- 3 tablespoons Dijon mustard
- 1/2 cup full-fat créme fraîche or heavy cream
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/2 teaspoon dried tarragon (optional)
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Preheat oven to 190°C (375°F).
- Mince shallots and garlic.
- Prepare chicken stock mixture, cream, and mustard.
- Heat olive oil and butter in a skillet over medium-high heat.
- Sear chicken thighs skin-side down for 7-9 minutes, then flip and cook for another 3-4 minutes. Remove and set aside.
- Sauté shallots, then add garlic and cook until fragrant.
- Add the chicken stock mixture, simmer, and reduce.
- Stir in mustard and simmer to thicken.
- Mix in cream and herbs.
- Return chicken to sauce, skin-side up, and bake in the oven for 20-25 minutes until chicken reaches 74°C (165°F).
- Allow to rest, garnish with parsley, and serve.
Notes
Serve with rice or mashed potatoes to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Dijon chicken, Mary Berry, easy chicken dinner, creamy mustard sauce