Chicken is one of my everyday proteins of choice, so mixing it up with varying flavors is appreciated, and the good news, very simple to do. As well, it was after reading Susan Hermann Loomis’ book In a French Kitchen that I learned of Maille mustards (she highly recommends). Has this company been around a long time? Yes . . . since 1747. Again, late to the party, but now fully and unabashedly on board.
As someone who loves her spinach salad with a classic vinaigrette dressing (olive oil, balsamic vinegar, Dijon mustard and pepper), when I made the change from the generic brands to Maille the recognizable difference in flavor was immediate. With a great depth of flavor without the tart or bitter, a silk-smooth finishing touch, Maille’s mustards are the quality ingredient that completes the dish and prompts guests to ask, what is in this? From their classic Dijon, to their whole mustard and honey Dijon, each version is a delight to cook with, and now my kitchen is fully stocked.
So after Loomis’ introduction and a purely coincidental mention of three mustard chicken on the Bon Appétit podcast, I figured the universe was trying to subtly nudge me to try something. And I am sure glad that it did.
As is the case for many recipes, there are a variety of different ways to approach a three-mustard recipe, but why not keep it simple and limit the ingredients, but not the quality? The recipe I have pulled together is a hybrid of a handful of recipes I looked at from Barefoot Contessa, Jamie Oliver and other food bloggers I trust. While I had first tried the recipe having breaded the chicken, I realized, if you leave the skin on, you can still have the crunch without the extra ingredients or mess. So do feel free to tweak as you prefer.
Three Mustard Chicken
yield: 4 servings
Time: 45 minutes (prep and cooking time)
~I highly recommend using Maille mustard products for the entire recipe.
- 3 tablespoons Dijon mustard
- 3 tablespoon whole grain mustard + 1 tablespoon for rub
- 2 tablespoons honey-Dijon mustard
- 1 tablespoon honey
- 2 tablespoons chicken stock, or more, to taste
- 1 tablespoon olive oil
- 3 sprigs rosemary
- 4 chicken thighs (bone in or out, skin on – your choice)
- 1 tablespoon olive
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Make the mustard rub in a small mixing bowl: olive oil, 1 tablespoon whole grain mustard and salt and pepper to taste. Dry the chicken thighs before covering in the rub. Leave in the bowl while you make the mustard sauce.
- In a medium size mixing bowl, whisk together the three mustards, honey and chicken stock. Depending upon the consistency you want, add more or less chicken stock. Set aside.
- Heat olive oil in a large oven-proof skillet to medium heat. Add the chicken thighs, skin side down, and merely sear both sides until golden brown (about 2-3 minutes on each side). Upon flipping to the second side, cover each thigh in the three mustard sauce and add sprigs of rosemary to the pan in between the thighs.
- Place into the oven (uncovered) until completely cooked through (175 degrees Fahrenheit, internal temperature of the chicken). Approximately 25-30 minutes, but check at 20 minutes.
- Serve immediately and enjoy the tender, luscious flavor.
~While Maille provided me complimentary jars of mustard for a recipe of my choosing, this post is entirely of my own experience. In fact, I had a few jars of Maille mustards in my kitchen prior to and have stocked up with more since.