A quick sauce of cream (or half & half), Dijon mustard, shallots and tarragon transform sautéed chicken thighs. Recipe below.
CHICKEN ISN’T EXACTLY TOP OF MIND AROUND THANKSGIVING. But it’s often top of mind with us. It’s versatile, relatively inexpensive and healthier than red meat (which is also often top of mind with me, if we’re being honest). So as you deal with turkey prep—or turkey leftovers, depending on when you’re reading this—please indulge our chicken explorations here.
We are all cooking at home a lot these days. So there are times, even for chicken lovers like us, that staring down yet another pack of chicken thighs can be a challenge. Trying to figure out something we haven’t done and done and done. This is where I was the other night. Going through the fridge in my head, I remembered we had half & half. And Dijon mustard. So I searched mustard cream sauce, because nobody searches mustard half & half sauce. I found numerous ideas and refined them into this dish.
This version of Chicken with Mustard Sauce is absolutely weeknight quick. While you’re cooking the chicken in a pan, prep the sauce ingredients. Then cook the sauce for a few minutes, add the chicken back in and let it all cook for a few minutes more, and you’re done. Inspired by a classic French dish, the sauce is not mustard-forward—it has a creamy, lively, subtle finish.
Chicken with Mustard Sauce
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large shallot, chopped (or 1 medium onion and 1 clove garlic)
- 1 teaspoon dried tarragon
- 1/4 cup dry white wine
- 1/4 cup chicken broth (or 1/2 cup broth and skip the wine)
- 1 cup half & half or cream
- 2 tablespoons Dijon mustard plus more if needed
Instructions
- Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large lidded skillet over medium-high flame. Add chicken thighs, skin side down, and cook until golden brown, 4 to 5 minutes.
- Turn chicken thighs and reduce heat to medium. Cook for about 4 minutes, then partially cover pan and cook chicken, turning occasionally, until cooked through. Depending on thickness of chicken, this could take 10 to 20 minutes. An instant read thermometer should register at least 160ºF when inserted in the thickest part of the thigh.
- Transfer chicken to a plate and set aside. Pour off all but 2 tablespoons of fat in the pan and add the shallots and tarragon. Cook, stirring occasionally, until shallot is softened, 2 to 3 minutes.
- Add the wine and broth to the pan, scraping up any browned bits. Cook for a minute or so, until the liquid is slightly reduced.
- Whisk in the half & half and mustard, and cook, stirring occasionally, for about 2 minutes. Taste the sauce. If the mustard is too subtle (but remember, you don’t want it to take over), whisk in another teaspoon or two.
- Return chicken to pan, turning to coat with the sauce, and cook until it is just heated through, 2 to 3 minutes.
- Transfer chicken to a platter or plate individual servings. Spoon sauce over chicken and serve.
I was actually thinking about mustard cream sauce the other day! Mainly because I have a lot of cream in my refrigerator at the moment and I need to do something with it. 🙂 Anyway, this would be a perfect use — we do eat a lot of chicken, and we’re always looking for new ways to prepare it. Or to be reminded of old ways. I’ve made a version of this, but it’s been years. YEARS! Yours looks great — thanks.
Hmm ! Looked at this in the morning and thought you would definitely not want to see me on the page ! Somehow am back !! Have made this forever . . . and loved it . . . and still do . . .but these days do not oft keep cream or even ‘watered-down’ cream at home ! The mustard, tarragon and white wine are an irresistible combo, are they not ! Eat a lot of chicken also, usually in the form of thighs, have not made this for quite a while, so . . . guess which recipe just flew into the kitchen . . . we’ll worry as to what tastes like cream later . . . 🙂 !!
This sounds great, Terry!
Mustard may be my favorite condiment.
Have a happy Thanksgiving!
Works phenomenally well with rabbit, too, which is of course a classic.
Bonne fête!
Very nice. I’m glad these aren’t too mustard-forward, because as much as i like Dijon, it can certainly overpower! Happy Thanksgiving!
Thanks for the lovely comments, all. And Happy Thanksgiving to you!