There’s something incredibly comforting about a hearty, flavorful meal, and French Style Mustard Braised Chicken & Lentils delivers just that. The chicken slowly braises in a rich blend of dry white wine, Dijon mustard, and fresh thyme, resulting in a deeply savory dish that fills your kitchen with mouthwatering aromas. The tender chicken falls apart with ease, soaking up all the delicious flavors from the braising liquid, while the lentils add a satisfying, earthy touch. This dish is perfect for those chilly nights when you want something warm and cozy, but still feel like you’re indulging in something special. The mustard gives it a sharp, tangy bite that balances the richness of the braise, making each bite absolutely irresistible. Plus, it’s an easy, one-pot recipe that requires minimal effort but delivers maximum flavor. Whether served over mashed potatoes or simply enjoyed with a glass of wine, this dish has all the elements of a comforting classic. So go ahead, treat yourself to a meal that’s both cozy and sophisticated—you deserve it!
Key Ingredients for the French Style Mustard Braised Chicken & Lentils
- Chicken Thighs: Chicken thighs are the star of this dish, offering rich flavor and tender meat that holds up beautifully to the slow braising process. They absorb the savory braising liquid, becoming juicy and incredibly flavorful.
- Dijon Mustard: Dijon mustard adds a tangy depth to the dish, cutting through the richness of the chicken and creating a velvety sauce. It brings a subtle sharpness that balances the savory flavors.
- Dry White Wine: The dry white wine infuses the dish with complexity and acidity, helping to tenderize the chicken while contributing layers of flavor to the sauce.
- Lentils: Lentils are the perfect addition, providing an earthy, hearty element to the dish. They soak up the savory braising liquid, making each bite more satisfying and filling.
- Fresh Thyme: Fresh thyme adds a fragrant herbal note that enhances the overall flavor profile, lending a classic, aromatic touch to the braise.
- Yellow Onion: The onion adds sweetness and depth, caramelizing during the braising process to meld with the other flavors and create a rich, savory base.
How to Make French Style Mustard Braised Chicken & Lentils
To make French Style Mustard Braised Chicken & Lentils, start by preheating your oven to 350°F and heating olive oil in a heavy-bottomed, oven-safe pot over medium-high heat. Add the chicken thighs and season with salt and pepper, browning them on both sides. Once the chicken is browned, pour in the dry white wine and water, then stir in the Dijon mustard until it’s fully incorporated into the liquid. Add the sliced onion and fresh thyme, and season with more salt and pepper, plus optional chili flakes for a touch of heat. Cover the pot with a lid and transfer it to the oven, braising the chicken for 2 to 2 1/2 hours, until it’s tender and the flavors have melded together. Halfway through, stir in the drained lentils, allowing them to absorb the savory liquid. Once the chicken is ready, serve it over mashed potatoes or enjoy it on its own with a glass of wine for a comforting, flavorful meal.
What Exactly is a “French Style” Braised Chicken…
A “French style” braised chicken typically refers to a method of slow-cooking the chicken with aromatics, herbs, and a rich liquid base that allows the meat to become tender while absorbing the flavors. Here are some key elements that make braised chicken “French style”:
- Herbs and Aromatics: French braised chicken often incorporates classic herbs like thyme, rosemary, bay leaves, and sometimes tarragon. Aromatics like onions, shallots, garlic, and leeks are sautéed to form the flavor base.
- Wine: French braising often involves wine—red wine or white wine, depending on the dish. For instance, a classic dish like Coq au Vin uses red wine, while a Coq au Vin Blanc (sometimes known as a “French braise”) uses white wine. The wine adds depth and richness to the sauce.
- Stock or Broth: Chicken stock, often enriched with additional herbs or vegetables, is used as part of the braising liquid, helping to keep the chicken moist and flavor-packed.
- Braising Technique: The chicken is usually browned first to develop a deep flavor, and then the liquid is added before covering the pot and cooking the chicken low and slow. This creates a tender, juicy chicken with a flavorful sauce.
- Mirepoix: This is a mix of diced onions, carrots, and celery, often used as a flavor foundation in French cooking. Mirepoix is sautéed before adding other ingredients to form the base of the braise.
- Finishing Touches: French braised chicken can be finished with a rich beurre manié (a flour-butter paste) to thicken the sauce, or sometimes with a bit of cream to add richness, depending on the recipe.
So, in essence, what makes it “French style” is the use of high-quality ingredients, technique (slow braising), and a balance of aromatic flavors, often involving wine and herbs.
More Recipes from Rustic Joyful Food
If you loved the French Style Mustard Braised Chicken & Lentils recipe, you’ll love any of these equally delicious and easy dinner options!
- Braised Lamb Shoulder and Eggplant with Dill & Sour Cream Mashed Potatoes
- Beer Braised Corned Beef with Spinach & Brussels Sprout Colcannon
- Crock Pot/Slow Cooker Authentic Street Tacos
- Cozy, Comfy, French, and Perfect for Fall: Beef Bourguignon!
French Style Mustard Braised Chicken & Lentils
Equipment
- Oven-safe pot with a lid (such as a heavy-bottomed enameled cast iron braiser)
- Wooden spoon or spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Can opener (for the lentils)
- Oven
- Tongs (optional, for flipping the chicken)
Ingredients
- 8 boneless skinless chicken thighs (or 6 bone-in, skin-on thighs)
- 2 tablespoons olive oil
- 2-3 cups dry white wine
- 2 cups water
- 1 medium yellow onion sliced
- 2 cloves garlic smashed and chopped
- 2 tablespoons Dijon mustard
- 2 15-ounce cans cooked lentils, drained
- 6-8 sprigs fresh thyme
- Salt and pepper to taste
- 1/2 teaspoon chili flakes optional
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a heavy-bottomed, enameled cast iron braiser or any oven-safe pot with a lid over medium-high heat.
- Add the chicken thighs to the pot and season with salt and pepper. Brown the chicken on one side, then flip it over.
- Add the wine, water, and Dijon mustard to the pot. Stir to dissolve the mustard into the liquid.
- Add the sliced onion, thyme, and additional seasoning. Cover with the lid and transfer to the oven.
- Braise for 2 to 2 1/2 hours, or until the chicken is tender.
- Serve the chicken over mashed potatoes or enjoy it on its own with a glass of wine!