Chicken with Mustard

One of the most delicious chicken recipes ever:  Chicken with Mustard

Chicken with Mustard

I picked up this recipe on a whim and began making it one afternoon for a weeknight dinner.  It really isn’t a “weeknight dinner” kind of recipe.  It’s far more special than that.  It’s not that it’s difficult to make or too fancy or anything like that.  It’s just that the completed dish turns out to be one of the most amazing chicken dishes that you’ve ever tasted.  It’s chicken doused with Dijon mustard and cooked with white wine, bacon and onions.  The dish is finished off with a little bit of cream.  The result is a delightful and delicious surprise.

My Paris Kitchen

This recipe comes from My Paris Kitchen: Recipes and Stories by David Lebovitz.  David has lived in Paris for about 10 years now, immersing himself in their culinary culture.  In this book, he shares 100 sweet and savory recipes that reflect the way modern Parisians eat today. I love the way David writes his cookbooks– every recipe is rich with an introductory, educational story, and his charming personality shines through in his writing too.  It’s a beautiful cookbook to add to your collection.  Here are a few recipes that have caught my eye:  Beet Hummus, Spiced Meatballs with Sriracha Sauce, Vegetable Soup with Basil Puree, Leeks with Mustard-Bacon Vinaigrette, Cheese- Bacon & Arugula Souffle, Ham- Blue Cheese & Pear Quiche, Caramel Pork Ribs, Lemon- Pistachio Israeli Couscous, French fries, Salted Butter- Caramel Chocolate Mousse, Chocolate- Dulce de Leche Tart and French cheesecake.  Those sure aren’t your everyday recipes, are they?    This is one special book.

Chicken with Mustard - from
I’ve met David a few times and consider him a friend.  We were at the same resort together in Mexico many years back, and I remember feeling so lucky to have been seated next to him at dinner.  He was so down-to-earth and friendly, and we chatted a lot about blogging.  We’ve kept in touch over the years, have run into each other at the occasional food conference, and we met for a glass of wine in Paris once.  He’s a good guy- a very talented chef and writer.  I know that when I pick up a recipe to try from David Lebovitz, it’s going to be a good one!

I recommend making this chicken dish for a special occasion- it’s that good.  My family was blown away when I prepared this for a weeknight dinner.  It felt special enough to serve at a dinner party.  And it’s a recipe to make again and again.

Yield: 4 to 6 servings

Chicken with Mustard


  • 1/2 cup, plus 3 tablespoons Dijon mustard- divided
  • 1/4 teaspoon sweet or smoked paprika
  • freshly ground black pepper
  • 3/4 teaspoon sea salt or kosher salt
  • 4 chicken thighs and 4 chicken legs
  • 1 cup diced smoked thick-cut bacon
  • 1 small onion, peeled and finely diced
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
  • 1 cup white wine
  • 1 tablespoon whole mustard seeds or grainy mustard
  • 2 to 3 tablespoons crème fraîche or heavy cream
  • warm water (optional)
  • chopped fresh flat-leaf parsley or chives, for garnish


  1. In a large bowl, combine 1/2 cup of the Dijon mustard with paprika, a few grinds of pepper and the salt.  Add the chicken pieces to the mustard mixture and toss to combine.  Be sure to lift up the skin and rub the mustard mixture underneath.
  2. Heat a large skillet or Dutch oven over medium-high heat and add the bacon.  Cook the bacon, stirring often, until it is browned and crisp.  Remove the bacon from the pan and drain on paper towels.  Leave about 1 tablespoon of bacon fat in the pan and discard the rest.  Add the onion to the bacon fat and cook for about 5 minutes, until soft and translucent.  Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.
  3. If the pan is too dry, add a little olive oil to the pan and place the chicken pieces in the pan in a single layer (cook in two batches if they don't all fit). Cook over medium-high heat, browning the chicken pieces well on one side, then flip them over and brown them on the other side.  It's important to get the chicken nicely colored as the coloring- as well as the darkened bits on the bottom of the pan, called the fond- will give the finished sauce its delicious flavor.
  4. Remove the chicken pieces and put them in the bowl with the onions.  Add the wine to the hot pan, scraping the darkened bits off the bottom with your spoon.  Return the chicken pieces to the pan along with the bacon and onions.  Cover and cook over low to medium heat, turning the chicken in the sauce a few times during cooking, until the chicken is cooked through, about 15 minutes.  Check doneness by sticking a knife into the meat next to the thigh bone; if it's red, continue cooking for a few more minutes.
  5. Remove the pot from the heat and stir in the 3 tablespoons Dijon mustard, the mustard seeds, and the crème fraîche. If the sauce has reduced and is quite thick, you can thin it with a little warm water.  Sprinkle chopped parsley over the top and serve.
SOURCE: (Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.)

Here are a few more chicken recipes you might enjoy:


  1. postedDec 23, 2015 8:16 AM

    Thank you for the nice recipe.

  2. postedDec 23, 2015 9:51 AM

    I concur.  This is an amazing dish.  

  3. postedDec 23, 2015 10:56 AM

    I’ve made this and it’s just so delicious. I’ll definitely be making it again, real soon.

    I love that cookbook and I absolutely adore David! 

  4. postedDec 23, 2015 1:08 PM

    This looks and sounds phenomenal, kind of like a mustard-based coq au vin.  Can’t wait to check out David’s book!

  5. postedDec 23, 2015 3:00 PM

    I love David’s recipes and I love this chicken — I can’t wait to make! I hope you and your family have a wonderful Christmas!

  6. postedDec 23, 2015 3:56 PM

    I don’t drink wine or beer, so whenever i have a recipe that asks for either, i am at a loss as to what to purchase at the liquor store.   What type (no i am not asking for a brand but suggestion on that would be nice also)….wine would you use for this recipe to have it turn out to its optimum?   Thank you in advance for your suggestion.

    • postedDec 24, 2015 9:05 AM

      I usually use a dry wine- sauvignon blanc in a recipe like this. Chicken broth may be substituted for the wine, but it will affect the flavor outcome.

  7. postedDec 23, 2015 7:28 PM

    Wow! This sounds absolutely phenomenal!

  8. postedDec 23, 2015 7:29 PM

    This dish looks so hearty and delicious. It looks perfect for cold winter nights. 

  9. postedDec 23, 2015 8:33 PM

    David Lebovitz is one of my cooking idols!! I can’t wait to try this recipe – your pictures definitely are doing it justice!

  10. postedDec 23, 2015 10:03 PM

    Hi! Do you think forgoing the wine will impact the dish significantly?

    • postedDec 24, 2015 9:03 AM

      I do think it will affect the flavor of the recipe, but I know a lot of people use chicken broth in place of wine as an acceptable sub.

  11. postedDec 24, 2015 12:22 AM

    So glad that you liked the chicken, Lori. And yes…someday, we’ll be back on the beach together in Mexico. We’ll meet there for a margarita (or two!) 

    • postedDec 24, 2015 9:03 AM

      sounds good!

  12. postedDec 25, 2015 5:25 AM

    Oh wow, a beautiful pot of chicken. Would love to dip some bread into that sauce 🙂

  13. postedDec 26, 2015 10:36 AM

    Can you suggest a side dish to serve with this, ie flat noodles or potatoes or mashed potatoes or rice?? Thanks!

    • postedDec 27, 2015 2:11 PM

      I think egg noodles would be nice… or au gratin potatoes too.

  14. postedDec 27, 2015 11:21 AM

    I am so making this tomorrow! Question, what would you suggest I serve with it?

    • postedDec 27, 2015 2:09 PM

      potatoes and green beans!

  15. postedDec 29, 2015 4:00 PM
    karen C

    I made this recipe tonight….. My kids loved it so much, my daughter ate three pieces and my son ate four. They both made me promise to make it again this week.

    • postedDec 30, 2015 6:43 AM

      Glad to hear!

  16. postedJan 5, 2016 7:06 AM

    This looks amazing! Can chicken breasts be used instead? If so, would I need to change anything about this recipe?

    • postedJan 5, 2016 12:40 PM

      I wouldn’t think the recipe would be quite as good with chicken breasts over thighs… the thighs are much more flavorful!

  17. postedJan 17, 2016 9:57 AM
    karen C

    I made this recipe for my kids several weeks ago. They have requested it at least a couple times a week.

  18. postedFeb 27, 2017 3:53 AM
    M Kramer

    This was wonderful. Thanks for the recipe! I usually make a mustard pork chops but this was a nice change.

  19. postedMar 19, 2018 6:32 AM
    Mary Frangie

     This recipe is divine! I’ve made it three times and it came out great each time. I serve it over homemade pasta, the  mustard sauce goes deliciously with pasta.  I made it with boneless chicken thighs the third time and liked that best, it’s much easier to eat with a fork and knife and you don’t lose any bites! My fussy boyfriend didn’t like the sound of it initially but after tasting it he loved it. It does feel a “special occasion” recipe but it isn’t challenging to make, just make sure to brown the chicken long enough to get a lot of the dark char. Thanks for reprinting! 

Leave a Reply

Your email address will not be published. Required fields are marked *