Want to impress everyone (or maybe just yourself) with some flavorful, juicy roasted chicken? Look no further. I used chicken thighs for their beautifully moist dark meat. Sir Kensington's spicy brown mustard, because it's the best mustard. The mustard that turns non-mustard-eaters into mustard lovers (try it). A little thyme. A little wine. Layered over some spiralized butternut squash noodles (store bought if you're lazy like me). Et Voila! Chicken Dinner is yours.
- 1/2 cup plus 3 tablespoons Sir Kensington's spicy brown mustard
- 1/4 teaspoon smoked paprika
- 3 dashes ground black pepper
- 3/4 teaspoon salt
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 teaspoon fresh thyme leaves
- 1 cup white wine
- 1 tablespoon whole mustard seeds
- 3 tablespoons of unsweetened almond milk (or heavy cream if you want it thicker)
- Chopped flat-leaf parsley or chives, for garnish
- 1 bag or box of butternut squash noodles
- Mix 1/2 cup mustard in a bowl with the paprika, black pepper and salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside.
- Add the olive oil to the skillet and add the chicken pieces to the skillet in a single layer over medium-high heat. Brown them well on one side, then flip them over and brown them on the other side. Transfer the chicken to a platter. Discard the oil.
- In the skillet add the onion and cook until soft and translucent. Stir in the thyme, butternut squash noodles and cook for a couple of minutes before adding the chicken pieces. Add the wine. Cover and cook the chicken over low to medium heat, turning the chicken a few times, until the chicken is cooked through, about 15minutes.
- Stir in the remaining 3 tablespoons Dijon mustard, the mustard seeds or grainy mustard, and the almond milk or heavy cream into skillet. Add water to thin the sauce. Simmer a little bit, top the chicken with chopped parsley and serve immediately.