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Chicken With Mustard

Chicken With Mustard 4.000

Ed Anderson

Book Report May 14, 2014

This is the dish pictured on the cover of David Lebovitz's new cookbook: dark-meat pieces of chicken sauteed in onions and bacon fat, then treated to a mustardy sauce. It's all but irresistible to the carnivores among us.

You'll need a skillet or Dutch oven that's large enough to comfortably hold all of the chicken.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings

Ingredients
  • 1/2 cup plus 3 tablespoons Dijon mustard
  • 1/4 teaspoon sweet or smoked paprika
  • Freshly ground black pepper
  • 3/4 teaspoon sea salt or kosher salt
  • 8 pieces dark-meat, bone-in, skin-on chicken (separate thighs and drumsticks; 4 to 5 pounds total)
  • 1 cup diced smoked thick-cut bacon
  • 1 small onion, finely chopped
  • 1 teaspoon fresh thyme leaves (may substitute 1/2 teaspoon dried thyme
  • Olive oil (optional)
  • 1 cup dry white wine
  • 1 tablespoon mustard seed (may substitute coarse-grain mustard)
  • 2 to 3 tablespoons crème fraîche or heavy cream
  • Warm water (optional)
  • Finely chopped fresh flat-leaf parsley or chives, for garnish

Directions

Mix 1/2 cup of the Dijon mustard in a bowl with the paprika, a few generous grinds of pepper and the salt. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of the mixture underneath.

Line a plate with a few layers of paper towel. Heat a large, wide skillet with a cover, or a Dutch oven, over medium-high heat until it is almost smoking. Add the bacon and cook, stirring frequently, until it has crisped and browned and most of its fat has rendered. Use a slotted spoon to transfer the bacon pieces to the lined plate. Drain all but 1 tablespoon of fat from the skillet.

Add the onion and stir to coat. Cook for about 5 minutes, stirring a few times, until the onion is softened and mostly translucent. Stir in the thyme; cook for a few minutes, until fragrant, then use a spatula to scrape the contents of the skillet into a large bowl.

Return the skillet or Dutch oven to medium-high heat; once it's quite hot, add the chicken pieces skin side down; if they don't fit, work in two batches, adding oil as needed. Cook until well-browned on the bottom, then turn the pieces over and cook to achieve good color on the second side; this might take 20 to 25 minutes. Transfer the chicken to the bowl with the onion.

Pour the wine into the pan to deglaze it, keeping clear of the steam that rises. Use a firm spatula to quickly dislodge any browned bits from the bottom of the skillet.

Return all of the chicken and any accumulated juices to the skillet or Dutch oven and add the onion mixture and bacon. Cover and cook over medium heat for 15 to 20 minutes, turning the chicken pieces over a few times during cooking. To check for doneness, insert the sharp tip of a knife into the meat next to the thigh bone; if the meat is still pink, cook for a few more minutes.

Once the chicken is cooked through, remove the skillet or Dutch oven from the heat. Stir in the remaining 3 tablespoons of Dijon mustard, the mustard seed and the crème fraîche or heavy cream to form a sauce. If it seems too thick, stir in a little warm water.

Sprinkle chopped parsley or chives over the top. Serve hot.


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Recipe Source

Adapted from "My Paris Kitchen: Recipes and Stories," by David Lebovitz (Ten Speed Press, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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