Guys you might not know this, but Dan and I are mustard fiends.
At any given point in time, if you come to our house you’ll probably find at least two bottles of yellow French’s mustard in the pantry, and between two and four jars of Dijon/grainy/honey mustard on the shelves. The yellow mustard is for when we have hot dogs or burgers; the Dijon is for grilled sausages and brats (with bell peppers and onions) and/or fancy sandwiches; the grainy stuff is for soft pretzels; and the honey mustard is for fancy sauces and dressings, and/or eating with a spoon.
Basically, us + mustard = love. So it was really exciting when I was asked to do sponsored post for La Maison Maille, which is known for its awesome gourmet mustards. Free samples, yes please!
Fun fact: La Maison Maille has been in the fine food business for more than 267 years! In the US alone, the company has a product range of over 20 mustards, vinegars, olive oils, and cornichons.
Looking at their website (yes, all of their products can be easily purchased online), I’m seeing at least 34 different kinds of mustard. And I want ALL OF THEM. In case any of you (*coughLIZcough*) want to buy me delicious presents, here are some of the selections making me drool:
- Fig, coriander and white wine mustard
- Morel mushroom and Chablis mustard
- Shallots, chervil, changerelle, mushrooms and white wine mustard
- Parmesan cheese, basil and white wine mustard
- Celeriac, black truffle and white wine mustard
My love affair started in college, when my roommate Nikki made us an amazing mustard-baked salmon dish. It was shockingly simple (just season a large slab of raw salmon with salt/pepper to taste, cover the whole thing in yellow mustard and bake), but so so delicious.
The acid in the mustard “marinade” made the salmon extra tender, and once cooked the mustard itself turned into a hot, tangy sauce that perfectly cut through the richness of the oily fish. It was so good, we used to regularly try to trick Nikki into losing bets with us so that we could get her to make that dish for us again.
This recipe is, of course, an homage to Nikki’s dish – I would have used salmon, but I didn’t have any in the house. I did, however, have bone-in, skin-on chicken thighs, which are among my top 5 favorite meats to cook and eat. So, instead of staying true to Nikki’s delicious salmon, I opted to go with a nice pan-roasted chicken thigh dish, with plenty of potatoes and asparagus, and a tongue tingling-ly delicious mustard sauce.
Roasted chicken thighs (mmm, dark meat) with crispy skin is delicious no matter how you eat it, but what really made this dish was that mustard sauce. I’ve been dying to cook with the jar of white truffle honey I bought a while back (SO good, you guys), and this was the perfect opportunity.
So I whisked a heaping spoonful of the honey with some of my Maille Dijon mustard, a teensy bit of mayonnaise, and a dash of cayenne pepper for some heat. Two minutes later, I had a bowl of the silkiest, most delicious honey mustard sauce on the planet.
Tangy, sweet, with just a hint of that *something* that makes truffles so amazingly addicting, this sauce would taste delicious with/on just about anything. It was certainly wonderful with the juicy roasted chicken and buttery potatoes/asparagus, which we drowned in the yummy sauce and devoured.
You guys should definitely try this recipe ASAP, but you might also want to check out that little Rafflecopter thingy at the bottom of this post. Maille is hosting a sweepstakes to give one lucky person the chance to win a trip for two to France “to discover the origins of French cuisine in the heart of Burgundy.” During this trip, the winner + guest will enjoy an exclusive tasting at the Maille boutique in Dijon with a trained Mustard Sommelier (see video above), eat amazing food at Michelin-starred restaurants, taste prestigious wines at world famous vineyards, and experience plenty of culture and entertainment.
Enter below, for your chance to win!
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- 2 tbsp olive oil
- 2 tbsp Maille dijon mustard
- ½ lemon, juiced
- ½ teaspoon dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 4 large bone-in, skin-on chicken thighs
- 2 tbsp unsalted butter
- 2 cups baby potatoes, halved
- 1 lb asparagus, trimmed
- ¼ cup Maille dijon mustard
- ⅛ cup mayo
- 1-2 tbsp truffle honey (FYI, this would still be delicious if you use regular honey instead of the truffled stuff!)
- 1 tbsp juices from the cooked chicken thighs
- Pinch of cayenne pepper
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, Dijon mustard, lemon juice, thyme, garlic powder and onion powder.
- Season mixture with salt and pepper, to taste.
- Brush the mixture onto both sides of each chicken thigh, making sure each piece is well-coated. Allow coated chicken to sit (in the fridge) for 15-20 minutes.
- When ready to cook, melt butter in a large oven-proof pan/skillet (I used a cast iron skillet) over medium high heat.
- Once your pan/skillet is sizzling hot, place chicken skin-side down in the pan/skillet, and sear both sides until golden brown, about 2-3 minutes per side. Lift browned chicken out of the pan onto a plate and set aside.
- Add potatoes to the pan/skillet, and stir to coat each piece with the melted butter/chicken juice mixture in the pan/skillet.
- Season with salt and pepper, to taste.
- Place pan/skillet into oven and bake for 18-20 minutes, or until the potatoes are easily pierced with a fork.
- Pull pan/skillet briefly out of the oven and add asparagus.
- Stir mixture lightly so that the asparagus and potatoes are evenly distributed in the pan/skillet.
- Place chicken in the pan/skillet on top of the asparagus and potatoes, then stick the whole thing back in the oven.
- Roast until the chicken is completely cooked through, about 25-30 minutes.
- In a small bowl, combine your mustard, mayo, honey and a pinch of cayenne pepper.
- Pour the juices from your cooked chicken thighs (from the plate they were resting on pre-oven) into your bowl.
- Whisk vigorously until smooth.
- Assemble 4 plates with 1 chicken thigh apiece.
- Divide potatoes and asparagus among the plate.
- Serve immediately, drizzled with your truffle honey mustard sauce.
(Chicken recipe slightly adapted from Damn Delicious; Mustard sauce recipe slightly adapted from Cooking and Beer)
** This post is sponsored by La Maison Maille, and I have received product samples. All opinions in this post are my own.