Boeuf Bourguignon's Rustic Cousin: Chicken à la Moutarde aux Lardons

Ingredients

• chicken thighs, bone-in, skin-on8
• bacon lardons or thick-cut bacon, sliced150g
• pearl onions, peeled200g
• champignon mushrooms, quartered300g
• dry white wine (e.g., Chablis or Sauvignon Blanc)250ml
• chicken stock200ml
• Dijon mustard3 tbsp
• heavy cream100ml
• fresh tarragon, chopped2 tbsp
• butter2 tbsp
• all-purpose flour1 tbsp
• olive oil1 tbsp
• salt and black pepperto taste

Directions

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken, skin-side down, and sear for 5-6 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Transfer to a plate.

2. 2

   Reduce heat to medium. Add the lardons and pearl onions to the pot. Cook, stirring occasionally, for 5-7 minutes until the bacon is crispy and onions are lightly browned. Add the mushrooms and cook for another 4-5 minutes until they release their liquid and start to caramelize.

3. 3

   Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Pour in the white wine, scraping up any browned bits from the bottom. Let it bubble for 2-3 minutes to reduce slightly.

4. 4

   Stir in the chicken stock and Dijon mustard until well combined. Return the chicken pieces to the pot, nestling them into the sauce. Bring to a simmer, then cover and reduce heat to low. Cook for 30-35 minutes, or until the chicken is tender and cooked through.

5. 5

   Remove the chicken from the pot and set aside. Stir the heavy cream and tarragon into the sauce. Simmer uncovered for 5-7 minutes, until the sauce thickens to a silky consistency. Taste and adjust seasoning with salt and pepper.

6. 6

   Return the chicken to the pot and warm through for 2 minutes. Serve immediately, spooning the rich sauce and vegetables over the chicken. Pair with crusty bread or buttery mashed potatoes.