PARTNER POST — Discover the unique flavors of the Dijon region with Maille.
Roasted chicken thighs with crispy skin is served with a mustard sauce made of white truffle honey and Dijon mustard and a dash of cayenne pepper for some heat. Tangy and sweet, this sauce would taste delicious on just about anything.
By Tina Putzing
At any given point in time, if you come to our house you’ll probably find at least two bottles of yellow 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. 
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.
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In college, my roommate Nikki used to make this 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.
This recipe is, of course, an homage to Nikki’s dish. I used instead 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.
PrintDelights of Dijon — Pan-Roasted Chicken, Potatoes and Asparagus with Truffle Honey Mustard Sauce
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Roasted chicken thighs with crispy skin are paired with buttery potatoes and asparagus, all enhanced by a tangy-sweet truffle honey mustard sauce.
Ingredients
For the Pan Roasted Chicken, Potatoes & Asparagus:
- 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
For the Truffle Honey Mustard Sauce:
- ¼ cup Maille dijon mustard
- 1/8 cup mayo
- 1-2 tbsp truffle honey (FYI, this would still be delicious if you use regular honey instead of the truffled stuff!)
- Pinch of cayenne pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, Dijon mustard, lemon juice, dried thyme, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat evenly.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3 minutes.
- Add the halved potatoes to the skillet, arranging them around the chicken. Transfer the skillet to the preheated oven and roast for 20 minutes.
- After 20 minutes, add the asparagus to the skillet and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken is roasting, prepare the truffle honey mustard sauce. In a small bowl, whisk together the white truffle honey, Dijon mustard, mayonnaise, and cayenne pepper until smooth. Set aside.
- Once the chicken and vegetables are done, remove the skillet from the oven. Serve the chicken, potatoes, and asparagus with a generous drizzle of the truffle honey mustard sauce.
Notes
For a crispier skin, make sure the chicken thighs are dry before searing. You can substitute regular honey if truffle honey is unavailable, but it will change the flavor profile. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 25 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 100 mg
Frequently Asked Questions
What type of mustard should I use for the sauce?
For the sauce, you should use Dijon mustard combined with white truffle honey to achieve the unique tangy and sweet flavor.
How do I ensure the chicken thighs have crispy skin?
To achieve crispy skin on the chicken thighs, make sure to pat them dry before seasoning and cook them skin-side down in a hot pan to render the fat.
Can I substitute the asparagus with another vegetable?
Yes, you can substitute asparagus with green beans or Brussels sprouts, but adjust the cooking time as needed to ensure they are cooked through.
