Spicy Mustard Chicken

Sometimes a recipe is not born, not out of ingredient availability, but from words that come together in your mind that beget a craving that makes you want to create a recipe.

Let me better explain: though I am lucky that I had the ingredients on hand to make this dish, the inspiration for it was purely intellectual, or rather, based on a craving: rather than approaching this meal by thinking "oh, I have chicken, what shall I make with it?", I kept on thinking that I wanted something creamy, crispy and punchy (not as mutually exclusive as you would think) and this is the delicious result with which I came up. Though I called it Spicy Mustard Chicken, It is a close relative to Poulet à la Diable, but I added my own spin to it. And duck fat fries while I was at it. Next time, I think some chopped fresh tarragon could be a good idea.

It has been pointed out to me that it seems extravagant to cook this type of dish for oneself, rather than for company, which I find sad. Who better to cook for than oneself? Especially if this is the result.

2 bone-in, skin-on, organic chicken thighs (mine was quite large so I went with one as illustrated above)

2 Tbsps chicken broth

1 Tbsp cream

1 Tbsp Dijon mustard

2 tsps dry white wine

2 tsps butter

1/8 tsp dried thyme leaves

1/8 tsp hot paprika

salt to taste

Pat the chicken dry with a paper towel.

Rub all over with the paprika, thyme and salt.

Heat the butter in a pan over low heat. As soon as it has melted, and is foaming at the edges, add the chicken to the pan, skin side down. Cook over low for seven minutes, without disturbing the chicken.

After seven minutes, the fat should have rendered out of the skin, and the skin should be crispy. Turn the chicken over, and cook for an additional 7-10 minutes, depending on how thick the chicken thighs are. When the juices run clear when you poke the chicken by the bone with a fork, remove the chicken to a plate to rest while you make the sauce.

Put the pan containing the chicken juices back on the hob. Raise the heat to medium and add the wine. Cook for a minute or two, stirring up any brown bits on the bottom of the pan, until the alcohol has burnt off.

Add the mustard and the chicken broth to the pan and whisk together until smooth. Lower the heat and heat through until bubbling. Stir in the cream.

Gingerly add the chicken back into the pan, this time skin side up. Avoid getting sauce on the skin to keep it crisp, and heat for a minute or so.

Serve over duck fat fried potatoes or with mashed potatoes. Steamed broccoli would make a good side dish as well. Crispy baguette to sop up the remaining sauce would be a wise idea.

Truly yummy and comforting.