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 a recipe that has received a lot more attention since I switched out the Dijon mustard for a grainy mustard. Amazing how one little thing like that 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.
Lemon and Mustard Chicken Thighs & Baby Potatoes
- 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
- 1/4 cup dry marsala wine
- 2 tablespoons all purpose flour
- 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. Add the chicken (skin-side down) in batches to avoid crowding. 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 1 to 2 minutes. Using a slotted spoon transfer the garlic to the plate with chicken.
Add the marsala wine and reduce by half. Lower the heat and the remaining 2 tablespoons of butter and the flour to the pan. Scrape and stir the pan 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.
Madely Crasta says
I found you through IG, I have a channel where I cook and do Mukbangs…OMG I would love to try your recipes and goodies yes!
Papa Louie says
I can literally feel the aroma coming out of that pot. i’m so going for this recipe… only when its time for baby taters