This post is sponsored by Mirum. All opinions are my own.
Mustard & Lemon Chicken Thighs & Baby Potatoes ~ I’m taking this classic chicken recipe from good to great with my secret ingredient Maille® Old Style Mustard.
This is always a family favorite when I make it, but as of lately, it’s the recipe that has my boys running to the table. It’s crazy how switching out dijon mustard for a grainy mustard can make such a difference. I’m never going back when it comes to this recipe. Maille Old Style Mustard gives the sauce an added punch and little crunch.
I can’t wait to share this updated version with my extended family for Easter. To make things even easier, I can order my Maille from Walmart. In fact, you can go to Walmart Online Grocery Pickup and order all you need for this recipe then conveniently drive up and a Walmart employee will bring your order right up to your car. I love this almost as much as I love utilizing their online shopping services.
And if you are new to Maille, be sure to check out their site for more recipe inspo and then don’t forget to tag your recipes with #OhMaille, #MyMaille, and #IDidItMailleWay. Are you seeing the pattern there? I love the play on Maille pronunciation of “MY”—so fun!
If you are already a current user of Maille Mustards, let me know in the comment section below which one is your favorite.
- 4 tablespoons unsalted butter, divided use
- 3 tablespoons olive oil, divided use
- 8 bone-in, skin-on chicken thighs
- kosher salt and freshly ground pepper
- 20 garlic cloves, peeled and uncut
- 2 tablespoons all purpose flour
- 1/4 cup dry marsala
- 1 cup chicken stock
- 3 tablespoons cup Maille® Old Style Mustard
- 3 tablespoons fresh lemon juice
- 1 lb. mini multi-colored potatoes
- 8 fresh thyme sprigs
Heat oven to 375 degrees F.
Season chicken all over with salt and pepper. In a large oven proof pan, over medium high heat, melt 2 tablespoons butter in 2 tablespoons of olive oil. Working in batches to avoid crowding the, add the chicken to the hot pan, skin-side down, cook both sides until golden brown, about 6-8 minutes on each side. Remove the chicken from the pan and set aside.
Drain and discard all but 3 tablespoons of oil left behind in the pan. Add the garlic and cook, stirring often until garlic is lightly browned and begins to soften about 2 to 3 minutes. Using a slotted spoon transfer the garlic to the plate with chicken.
Add the marsala, stirring it around and scraping the bottom of the pan once more, until it foams. Add the remaining 2 tablespoons of butter and the flour to the pan. Scrape and stir the until a paste is formed. Whisk in the chicken stock, Maille mustard and lemon juice, bring the liquids to a boil. Remove pan from heat. Return the chicken (along with any juices) and garlic to the pan, making sure the chicken is placed skin side up.
Toss the potatoes with remaining 1 tablespoon olive oil and season with salt and pepper. Place potatoes and squeezed-out lemon rinds in the pan all round the chicken. Place thyme sprigs on top. Transfer pan to the oven and roast until potatoes are fork tender and chicken juices run clear, about 35 to 40 minutes. Serve immediately.