Chicken Dijonnaise with Whole Grain Mustard

Ingredients:

• 4 whole chicken thighs and 4 drumsticks

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 4 medium shallots, finely chopped

• 1 small red bell pepper, finely chopped

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes

• 1/2 cup dry white wine (like Chardonnay)

• 1/4 cup whole grain mustard

• 1 cup heavy cream

• 2 tablespoons unsalted butter

• 1 tablespoon fresh thyme, chopped

• chopped fresh basil for garnish

Instructions:

1. Season and Brown the Chicken:

   • Season the chicken thighs and drumsticks generously with salt and pepper.

   • Heat the olive oil in a Dutch oven or roasting pan over medium-high heat.

   • Add the chicken pieces, skin-side down, and cook until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.

2. Sauté Aromatics:

   • Reduce the heat to medium and add the chopped shallot, bell pepper, and garlic to the skillet and pepper flakes. Sauté until the shallot is translucent and garlic is fragrant, about 2-3 minutes.

3. Deglaze and Add Mustard:

   • Pour in the white wine to deglaze the pan, scraping up any browned bits.

   • Stir in the whole grain mustard and bring the mixture to a simmer.

4. Braise the Chicken:

   • Return the browned chicken to the skillet. Cover and reduce the heat to low.

   • Let it simmer gently for 30 to 40 minutes, or until the chicken is cooked through and tender. Remove the chicken from the braising liquid.

5. Add Cream and Butter:

   • Stir in the heavy cream and continue to simmer for about 5-7 minutes, until the sauce thickens slightly.

   • Finish the sauce by stirring in the unsalted butter until it melts and integrates into the sauce.

6. Garnish and Serve:

   • Check for seasoning and adjust if necessary.

   • Garnish with fresh basil before serving.

7. Serving Suggestion:

   • Serve the Chicken Dijonnaise with a side of mashed potatoes, steamed vegetables, or crusty bread to enjoy the creamy sauce.