The important components to this dish, aside from buying quality chicken from a responsible source, are the choice of mustard, the choice of wine and using fresh herbs to finish the dish. The mustard I use is one of my favorite go-tos: Raye's Winter Garden. This is a stone ground brown mustard with dill, garlic and celery. To echo the dill, I used fresh dill as my finishing herb. If you use a dijon-style mustard, you might prefer thyme as your finishing herb. You have lots of flexibility here for flavor profiles. Also remember the rule about cooking with wine: If you wouldn't drink it, don't cook with it. Make sure you pick a dry wine, that you enjoy the taste of.
Serves 2 for a light dinner (easily multiplied, although back off on the water by half when multiplying)
- 2 large or 4 small chicken thighs, bone-in, skin on (or other chicken parts that you like)
- 1 1/2 TBS olive oil
- 8 ounces white button mushrooms, quartered
- 1 large shallot, small dice
- 1/2 cup white wine
- 1 1/2 TBS brown or dijon mustard
- 1/2 cup water
- salt and pepper
- 2 tsp chopped fresh dill (or thyme)
- Dredge chicken thighs in flour, and season with salt and pepper. Shake off excess flour.
- Heat 1 TBS olive oil in large skillet over medium high heat.
- Place chicken thighs in skillet, skin side down first, and brown deeply on both sides, and then set aside on a plate.
- Add mushrooms to pan and cook until browned and all moisture is thrown off.
- Add 1/2 TBS olive oil and shallot to pan, saute until shallot starts to soften.
- Add wine, mustard and water to pan and scrape up any browned bits.
- Return chicken to pan, skin side up, and bring sauce to a simmer.
- Simmer for 20 minutes, or until chicken is cooked through and sauce is reduced and thickened.
- Serve over pasta, sprinkled with fresh dill.