Golden Chicken with Mustard and Shallots Recipe

Learn how to make the best homemade Golden Chicken with Mustard and Shallots, a foolproof French-inspired dish that transforms simple ingredients into something extraordinary. This easy baking recipe features perfectly roasted chicken with a deliciously tangy mustard sauce that caramelizes beautifully in the oven.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

45 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 skin-on, bone-in chicken thighs (about 1kg)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">8-10 medium shallots (about 300g), peeled and halved</li><li class="ingredients-single-item">60ml dry white wine</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">3 tablespoons Dijon mustard</li><li class="ingredients-single-item">2 tablespoons whole grain mustard</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves</li><li class="ingredients-single-item">2 tablespoons crème fraîche (or heavy cream)</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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🥑 Fat:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large oven-safe skillet or Dutch oven</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Instant-read thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. Pat the chicken thighs completely dry with paper towels - this is crucial for achieving crispy, golden skin. Season generously on both sides with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot oil, being careful not to overcrowd the pan (work in batches if needed). Cook undisturbed for 7-8 minutes until the skin is deeply golden and crisp. This initial searing is essential for developing flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flip the chicken pieces and cook for another 3 minutes. Transfer to a plate, leaving the flavorful fat in the pan. Reduce heat to medium and add the halved shallots, cut-side down. Cook for 4-5 minutes until they develop a caramelized golden bottom - don't rush this process as it builds depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan (these contain incredible flavor). Let the wine simmer for 2 minutes until slightly reduced.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chicken stock, both mustards, and thyme to the pan, stirring to combine into a smooth sauce. Bring to a simmer, then carefully nestle the chicken pieces back into the pan, skin-side up. Make sure the skin stays above the liquid to maintain its crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until the chicken is thoroughly cooked (the internal temperature should reach 74°C when tested with a thermometer) and the sauce has thickened slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and carefully transfer the chicken and shallots to a serving platter. Place the skillet back on the stovetop over medium heat and whisk in the crème fraîche. Let the sauce simmer for 2-3 minutes until it reaches a silky consistency that will coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the finished sauce over the chicken and shallots, and garnish with fresh parsley. The contrast between the crispy golden skin, tender meat, and tangy-creamy sauce creates a perfect harmony of flavors and textures. Serve immediately with crusty bread or roasted potatoes to soak up the delicious sauce.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Golden Chicken with Mustard and Shallots?

This French-inspired dish uses skin-on chicken thighs, shallots, white wine, chicken stock, both Dijon and whole grain mustards, thyme, crème fraîche, and fresh parsley. The combination creates a perfect balance of tangy, savoury flavours with a silky sauce.

How to cook Golden Chicken with Mustard and Shallots at home?

Learn how to cook Golden Chicken with Mustard and Shallots by first searing chicken thighs until golden and crispy, then caramelising shallots in the same pan. Create a sauce with wine, stock and two types of mustard, then finishing the dish in the oven. The result is tender chicken with crispy skin and a luxuriously tangy sauce.

Can I use boneless chicken thighs for this mustard sauce recipe?

Yes, boneless thighs work but reduce the cooking time to about 20 minutes in the oven. However, bone-in thighs are preferred as they remain juicier and more flavourful. The skin is essential for that golden, crispy texture that makes this dish special.

What's the best type of mustard to use for French-style chicken dishes?

For authentic French-style chicken, a combination of smooth Dijon (for heat and tang) and whole grain mustard (for texture and visual appeal) works best. French Dijon from Burgundy offers the most authentic flavour, but any good quality Dijon will create a delicious sauce.

How can I ensure my chicken skin gets perfectly crispy when roasting?

For perfectly crispy skin, thoroughly pat the chicken dry before seasoning, use a hot pan for initial searing, position the skin above the sauce when roasting, and ensure your oven temperature is correct (190°C). Don't cover the dish during baking, as trapped steam will soften the skin.

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