Description
Three Mustard Chicken Fricassee brings together tangy flavors in a creamy sauce that makes your weeknight dinner feel special without much fuss. Each spoonful gives you tender chicken and vegetables coated in that smooth, mustard-kissed sauce that tastes like you’ve been cooking all day.
Ingredients
Scale
Proteins and fat:
- 0.5 pound thick sliced bacon
- 4–5 pounds chicken parts, bone in and skin on
- 5 tablespoons butter, softened
Mustards and thickening:
- 0.5 cup yellow salad mustard
- 3 tablespoons dry mustard
- 0.33 cup Dijon mustard
- 6 tablespoons all-purpose flour
Vegetables, herbs, and liquids:
- 8 ounces baby bella mushrooms, cut in half
- 1 large onion, cut into bite sized pieces
- 0.5 pound carrots, cut into bite sized pieces
- 2 stalks celery, cut into bite sized pieces
- 2 cups white wine
- 2 cups chicken stock
- 3 sprigs rosemary
- 6 large fresh sage leaves
- 1 recipe Tuscan Roasted Potatoes
Instructions
- Cut bacon into half inch strips.
- Mix yellow salad mustard with dry mustard in a small bowl.
- Pat chicken pieces dry on a sheet pan, skin side up, then smear half the mustard mixture over them.
- Heat a 5½ quart heavy bottomed pan to medium heat, add bacon, and cook for 10 minutes until slightly done but not crisp, then transfer to paper towels to drain and reserve the bacon fat.
- Add mushrooms to the pan with 1 tablespoon reserved bacon fat and cook for 5 minutes at medium heat, stirring occasionally, then remove to a bowl.
- Add 2 more tablespoons bacon fat to the pan and heat until hot.
- Working in 2 to 3 batches to avoid crowding, place chicken mustard side down in the pan and brush the exposed side with remaining mustard mixture.
- Sear for 4 minutes at medium heat, then flip with a spatula and cook for 4 more minutes, using a spatula to transfer to a platter.
- Add remaining bacon fat to the pan and increase heat to medium high.
- Add onion, carrots, and celery, then sauté for 5 minutes while stirring occasionally.
- Pour in wine and stir to scrape up the browned bits from the bottom.
- Add stock and return mushrooms and chicken skin side up to the pan, keeping the tops exposed.
- Wrap rosemary and sage leaves together with butcher’s twine to create a bundle, then tuck it into the pan.
- Once the liquid starts to bubble, reduce heat to low, partially cover, and simmer for 45 minutes at a medium simmer.
- While chicken cooks, prepare roasted potatoes or your favorite potato or rice side.
- Mix softened butter with flour to form a paste called Beurre Manie, which will thicken the sauce without being cooked first.
- After 45 minutes, remove chicken to a platter and use a slotted spoon to transfer vegetables to the same platter, then loosely cover with foil and keep warm.
- Remove and discard the rosemary and sage bundle.
- Whisk the Beurre Manie and Dijon mustard into the liquid and simmer for 3 minutes at medium heat to cook out the raw flour, then taste and adjust seasoning as needed.
- Arrange roasted potatoes around the edge of the platter with chicken and vegetables, pour some sauce over them, and serve remaining sauce on the side.
- Top everything with the cooked bacon strips before serving.
Notes
- Patting the chicken completely dry before applying mustard ensures the coating sticks properly and helps you achieve a better sear on the skin.
- Using a spatula instead of tongs when searing keeps the flavorful crust attached to the chicken rather than leaving it behind in the pan.
- The beurre manié (butter-flour paste) thickens your sauce without the grainy texture that sometimes comes from cooking flour directly in liquid, giving your fricassee a silky finish.
- For a lighter version, reduce the bacon to three strips and use chicken thighs without skin, though cooking time may decrease slightly since dark meat cooks faster than bone-in chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 1 hour 12 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 595 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 150 mg