by Chef Scotty in


        4 chicken thighs and 4 legs (bone in/skin on)

        Chicken Marinade:

1/3 cup Boo’s Breakfast Mustard (or course Dijon mustard)

 1/4 tsp. paprika

 pinch of Cook’s Line Seasoning or Kosher salt and fresh ground pepper    


        1/2 cup diced bacon

        1/2 cup diced yellow onion

        1 tsp. fresh thyme leaves

        3/4 cup dry white wine

        2 Tbsp. Boo’s Breakfast Mustard or Dijon

        2-3 Tbsp. crème fraîche* or heavy cream

        Fresh thyme, for garnish

*See my recipe for homemade crème fraîche 


 1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.

 2. Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan and save for later. Leave some of the bacon drippings in the pan and add the onions. Cook until tender, and add the fresh thyme to cook in. Remove the onion and thyme with the bacon. 

3. Add a little olive oil to your pan to brown the chicken. With skin on pieces, what you’re wanting to do is to brown and crisp the skin a bit. Let the oil rise to temp until just smoking and add (in batches. Don’t crowd the pan) the chicken skin side down ; no more than 3 to the pan. Brown until crisp, then remove. Continue until all the chicken has been browned. 

4. After your chicken is browned, start heating up the pan again. Add the white wine to “de glaze” the pan, scraping up all the delicious brown bits on the bottom of the pan. Add the bacon, onion, and thyme back to the pan and stir in. Add all the chicken pieces (skin side up). Place a lid on the pan and slowly cook about 15 minutes…rotate the chicken during this time, and check for doneness. 

5. Remove chicken from pan to a serving plate. Stir in Boo’s Mustard and crème fraîche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water). Spoon sauce over chicken and garnish with  fresh thyme or minced fresh parsley. 

Great with roasted vegetables, potatoes, or broad flat noodles (egg noodles) . Enjoy!