Chicken Thighs Creamy Mustard

These creamy mustard chicken thighs are a go-to in my home when I want a comforting yet impressive main dish. Tender chicken bakes gently in a rich, herby mustard sauce for an easy meal the whole family will love. Every bite balances tangy depth with soothing creaminess and a touch of fresh tarragon.

I remember making this for my family during a chilly autumn evening and watching everyone reach for extra sauce with their potatoes. The scent alone transports me to my grandma’s kitchen in France where tarragon was always growing by the window.

Ingredients

• Chicken thighs: bring juicy flavor and stay tender use bone in and skin on if possible for best results
• Crème fraîche: adds tang and silkiness look for one with a thick consistency and no stabilizers
• Dijon mustard: infuses sharpness and complexity pick a high quality brand for true depth
• Tarragon mustard: blends the classic flavor with a subtle herbal note
• Fresh tarragon: lifts the richness with a fragrant touch fresh bright green leaves give the best flavor
• Olive oil: helps brown the chicken and adds a fruity backbone choose extra virgin for full aroma
• Salt and pepper: bring out all the savory flavors use sea salt and freshly cracked pepper

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 Fahrenheit so it is fully hot when you finish stovetop searing This ensures an even bake and keeps the chicken juicy

Brown the Chicken:

Heat olive oil over medium heat in a large skillet Pat chicken thighs dry then season generously with salt and pepper Place them skin side down in the pan and cook about five minutes per side until they are deep golden and the skin starts to crisp Browning at this stage builds deep flavor for the whole dish

Make the Creamy Mustard Sauce:

Remove the chicken thighs and set them aside keeping as much flavorful oil as possible in the pan Pour in the crème fraîche both mustards and chopped tarragon Whisk well scraping up any browned bits from the bottom Bring the sauce to a gentle boil and stir until fully blended and slightly thickened

Simmer the Chicken in Sauce:

Return the browned chicken thighs to the skillet nestling them in the sauce Cover with a lid or foil Reduce the heat to low and simmer about ten minutes This step infuses the chicken with tangy herby flavor before final baking

Bake to Finish:

Transfer everything to an oven safe baking dish Arrange the chicken so the skin is exposed then spoon a little sauce on top Bake uncovered for about twenty five minutes until the chicken is cooked through and the top just starting to brown If using a thermometer aim for an internal temperature of at least 165 Fahrenheit

Serve Generously With Sauce:

Remove from the oven Spoon extra sauce over each portion and sprinkle with more fresh tarragon if you like Serve steaming hot for maximum comfort

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What I love most here is the bright anise note that fresh tarragon adds It sparks memories of helping my mother snip herbs straight from the garden before Sunday dinner and gives the whole dish its unmistakable charm

Storage Tips

Leftover chicken stores well in an airtight container in the fridge for up to three days The sauce may thicken as it chills Reheat gently on the stove adding a splash of cream or water to loosen the sauce

Ingredient Substitutions

If you cannot find tarragon mustard simple Dijon with a little chopped fresh or dried tarragon will work In place of crème fraîche full fat sour cream or heavy cream can substitute just be sure to watch the thickness

Serving Suggestions

For classic comfort serve with fluffy rice buttered noodles or roasted new potatoes Blanched green beans or a crisp salad balance the richness well A glass of dry white wine makes the meal feel extra special

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Cultural Context

Mustard is a staple of French country cooking and tarragon defines traditional sauces like Béarnaise Bringing these flavors to rustic chicken thighs ties together the best of bistro and home kitchen traditions in one dish

Recipe FAQs

→ How can I ensure the chicken thighs stay juicy?

Brown the chicken on both sides before baking and avoid overcooking to lock in moisture.

→ Can I substitute sour cream for crème fraîche?

Yes, sour cream can be used in place of crème fraîche for a similar creamy texture and tang.

→ What sides go well with this dish?

Rice or roasted potatoes complement the creamy sauce and enhance the meal's heartiness.

→ Is it possible to make this dish ahead?

Yes, prepare up to the baking step and finish in the oven when ready to serve. The flavors develop nicely.

→ Which wine pairs best?

A crisp, dry white wine enhances the mustard and tarragon notes without overpowering the dish.

→ Are there alternatives for tarragon?

Fresh parsley or thyme can replace tarragon if unavailable, but the flavor will change subtlely.