Colonel Mustard, In The Pan, With The Chicken

While trying to come up with a use for my extra super zippy homemade mustard, I remembered this recipe that I made a few months back. It got two very enthusiastic thumbs up from the Hubs which is always a good thing. I used a store-bought Dijon mustard that, as I recall, was too hot for us to eat straight out of the jar. Simmering it with the cream is what mellows the mustard a bit in this wonderful dish.

This chicken tasted just as good when reheated as leftovers. We even had extra sauce left over that we poured over everything on our plates the next few nights. It was that good. We loved it over green beans and potatoes especially, but it would taste wonderful over virtually any vegetable: asparagus, broccoli, carrots, spinach... it's all good.

So, can I call it Chicken Dijon if I don't use Dijon mustard in it? I'm sure it wouldn't be allowed by the EU, but calling it Extra Super Zippy Trippy Homemade Guinness Mustard Chicken doesn't exactly slide off the tongue. You might say that it doesn't quite cut the mustard.*

 

Chicken "Dijon"

Adapted from: Dijon Chicken on Serious Eats

(Serves: 4)

4 Tblsp olive oil
salt and pepper
10-12 boneless, skinless chicken thighs
2 cloves garlic, smashed or pressed
2 large shallots (or 4 small), diced
3/4 cup vermouth
1 1/2 cups low-sodium (or homemade) chicken stock
1 Tblsp fresh thyme, plus more for garnish
1/2 cup Dijon mustard (or other zippy mustard of your choice)
1/2 cup cream

Pat chicken pieces dry with a paper towel, then sprinkle them all over with salt and pepper. Heat 3 tablespoons of the olive oil in a wide heavy pan over med-high heat. When oil is hot (but not smoking), sear the chicken on both sides until golden brown. Do not crowd the chicken. If you have to brown it in two or three batches, that's o.k. Remove browned chicken pieces to a plate.

Turn heat down to low. Carefully pour out any olive oil left in the pan and replace with the remaining 1 tablespoon of olive oil. Let it warm up briefly, then add in the shallot. About a minute or so later, add in the garlic. Sauté for a minute or so, or until translucent.

Add the vermouth to the pan with the shallots and garlic. Raise heat back to med-high. Reduce the liquid by about half, while scraping up any cooked on bits from the bottom of the pan. Add the chicken stock and the thyme and give it a couple stirs. Place the chicken back into the pan in a single layer. Let the liquid come to a boil, then simmer with the cover on for about 30 minutes.

Remove the lid from the pan and continue simmering for another 5-10 minutes. Remove the pan from the heat, and move the chicken onto a plate. Whisk the cream and mustard into the pan sauce until it is completely blended in. Strain the sauce through a sieve and toss the chicken thighs in the sauce. Serve the chicken with something that will sop up any extra sauce (potatoes, brown rice, or good rustic bread). You will want to get every last drip of mustard sauce on your plate.

*Definition: To measure up to a standard, or do the job adequately. Origin is under dispute. You can read a bit more about it here.

Dinner & A Movie?... rent Clue - The Movie and delight in the comic genius that was Madeline Kahn (along with Tim Curry and Eileen Brennan, etc. etc. etc.).  Fantastic ensemble cast, thoroughly campy mystery romp, and way more fun than the board game that inspired it...

"I'm merely a humble butler." 

"And what exactly do you do?" 

"I butle, sir."