A family recipe
Mustard Chicken | Poulet à la Moutarde
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Adapted from the book My Paris KitchenA comforting, flavourful dish featuring bone-in chicken thighs and drumsticks coated in a tangy Dijon mustard marinade, braised with smoky bacon, onions, and white wine. The resulting pan sauce is rich, creamy, and perfect for serving over potatoes or crusty bread.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Updated
- Sep 10, 2026
Ingredients
15 items
For the Chicken
- 4 pieces each bone-in, skin-on chicken thighs and drumsticks (8 pieces total)
- 100 g smoked thick-cut bacon, diced
- 125 g Dijon mustard
- 1/4 teaspoon sweet or smoked paprika
- to taste freshly ground black pepper
- 5 g sea salt or kosher salt (optional)
- 1 small onion, finely diced
- 1 teaspoon fresh thyme leaves
- to taste olive oil
- 250 ml white wine
For the sauce
- 45 g Dijon mustard
- 15 g whole mustard seeds or grainy mustard
- 30 g crème fraîche or heavy cream
- as needed warm water
- to garnish chopped flat-leaf parsley or chives
Instructions
9 steps
Prepare the chicken
Mix the 125 g Dijon mustard, paprika, black pepper, and salt in a bowl.
Toss the chicken pieces in the mustard mixture, ensuring some is rubbed beneath the skin. Set aside.
Cook the aromatics
Heat a wide skillet or Dutch oven over medium-high heat. Add the bacon and cook for about 4 minutes until softened and starting to brown. Remove bacon and drain on paper towels, leaving 1 tablespoon of fat in the pan.
Add the onion to the skillet and cook for 5 minutes until soft. Stir in the thyme for a few minutes, then remove the onion and combine with the bacon.
Sear and braise the chicken
Add a little olive oil to the skillet if needed. Sear the chicken pieces in a single layer over medium-high heat until well-browned on both sides.
Place the chicken on top of the onion and bacon mixture. Pour the white wine into the skillet, scraping the bottom to release the browned bits (fond).
Return the chicken, bacon, and onions to the skillet. Cover and cook over low to medium heat for 15 to 25 minutes, turning occasionally, until the chicken is cooked through.
Finish and serve
Transfer the chicken to a platter. Stir the remaining 45 g Dijon mustard, mustard seeds, and crème fraîche into the pan drippings. Thin with warm water if necessary.
Pour the sauce over the chicken, garnish with parsley or chives, and serve.