- 4 chicken thighs and 4 legs (bone in/skin on)
- Chicken Marinade:
- 1/3 cup Dijon mustard
- 1/4 tsp. sweet or smoked paprika
- 1/4 tsp. sea salt
- Freshly ground pepper
- 1/2 cup diced pancetta or bacon
- 1/2 cup diced onion
- 1 tsp. fresh thyme leaves or 1/2 tsp. dried
- 3/4 cup white wine
- 2 Tbsp. grainy mustard
- 2-3 Tbsp. creme fraiche or heavy cream
- Fresh thyme, for garnish
- Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
- Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until its just starting to brown.
- Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isnt much fat).
- Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
- Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Dont over-crowd. Cooking in two batches is best).
- Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary.
- Remove this batch to a plate, as well.
- To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom.
- Return the chicken, bacon and onions to the pan.
- Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.
- Remove chicken from pan to a serving plate.
- Stir grainy mustard and creme fraiche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water).
- Spoon sauce over chicken and garnish with some thyme.
- This dish is nice with pasta or mashed potatoes.
Gooseberries Fresh Food Market