This recipe is arguably the most famous recipe of David Lebovitz, someone you surely know if you love food, cookbooks and wonderful instagram feeds. We are sharing it with you for two reasons: one, because sometimes you just need to spend a little more time in the kitchen, forget coconut sugar and low carb food, get lost in a recipe and dunk bread into thick, scrumptious sauces. And two: because I’m studying French and what better way to get motivated than trying to replicate oh so French recipes?
Now that I think about it, there is another reason why we love this recipe (and David Lebovitz): we love mustard. We love it so much than the first time we visited Paris all we brought back was mustard. What can I say? We have always been glamorous. I remember looking at my small trolley back in the hotel and thinking: do I buy more mustard jars or do I bring home a pair of Repetto shoes? Definitely there’s just place for one of those things… And of course, I bought the mustard.
But onto the recipe! You’ll need:
135 g, plus 3 tablespoon Dijon mustard
1/2 teaspoon sweet paprika (the recipe says you can use smoked paprika as well, but I find smoked paprika really overpowering)
3/4 teaspoon sea salt (we didn’t use salt, though)
4 chicken thighs and 4 legs (however, we used just 4 chicken thighs and the ratio chicken- sauce was great to dunk more bread)
100 g diced smoked bacon
1 onion, finely diced
1 teaspoon fresh thyme leaves
250 ml white wine
1 tablespoon grainy mustard
2 tablespoons crème fraîche
Mix the 135 g of the Dijon mustard in a bowl with the paprika, a few grinds of pepper and the salt (again, we didn’t use salt, but if you want to use salt, now it’s the moment). Toss the chicken in the mixture and mix well.
Heat a large wide skillet over medium-high heat and add the bacon. Cook until it’s crispy but don’t forget to stir frequently because otherwhise it will burn.
Transfer the bacon to a plate with paper towel, so that it absorbs the fat excess. Here the recipe tells you to drain all the fat from the skillet, except from aproximately one spoon. The truth is that we didn’t have that much fat left on the skillet, so we left it all. Bye arteries!
Add the onion to the greasy skillet and cook for about 5 minutes until the onion is softened. Stir in the thyme, cook for a few minutes more and then use a spatula to scrape the contents of the skillet into a large bowl.
Return the skillet to medium-high heat and add the chicken skin side down. Here we added a little bit of extra virgin olive oil but maybe you don’t need to. We just felt the urge to add more fat. Cook until well-browned, both sides. Transfer the chicken to the bowl with the onion.
Now pour the wine into the pan using a firm spatula to quickly loosen any browned bits from the bottom of the skillet. This part is my favourite because I love the taste of slightly burnt things. This sounds creepy but what I mean is that I never bother if a dish is slightly burnt, quite the contrary, I love it! So the fact that this recipe incorporates those deliciously burnt pieces of onion, bacon and chicken makes me love it even more.
Return all of the chicken to the skillet and add the onion and bacon. Cover and cook over medium heat for 25 minutes, turning the chicken over a few times during cooking.
Once the chicken is cooked through, remove the skillet from the heat. Stir in the remaining 3 tablespoons of Dijon mustard, the grainy mustard and the crème fraîche to form a sauce. If it seems too thick, you can pour over a couple of tablespoons of warm water. But you want this sauce to be thick. Remember the bread!
This is one of those recipes that reconciles you with life. Serve it with a fresh, simple salad or go crazy with some roasted potatoes. Maybe sautéed green beans? Whatever you serve it with, it’s finger-licking good! And don’t forget the bread. I insist. Don’t forget the bread.
And now excuse me, I have to go over the conditionnelle.