Chicken Braised in Mustard Sauce

Steps

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1. 1
   Cook bacon in a large pot or Dutch oven until crispy, then set aside. Reserve the bacon fat for cooking.
   ▶ ≈0:43
2. 2
   Sauté onions in the bacon fat until they begin to caramelize, about 1 to 1.5 cups total.
   ▶ ≈0:57
3. 3
   Add mushrooms cut into quarters (or smaller if large) and sprinkle with onion salt to draw out moisture. Sauté until caramelized.
   ▶ ≈1:33
4. 4
   Coat chicken thighs (skin removed, bone-in) in a mixture of flour, smoked paprika, salt, and black pepper.
   ▶ ≈3:24
5. 5
   Place floured chicken into the pot with the onion-mushroom mixture and sauté until golden brown on all sides.
   ▶ ≈4:39
6. 6
   Add 1 tablespoon minced garlic, julienned red bell pepper (optional), and grated ginger (optional) if desired.
   ▶ ≈7:04
7. 7
   Pour in white wine and allow to reduce by half. Add tarragon and cook until flavors meld.
   ▶ ≈8:01
8. 8
   Add enough chicken stock to almost cover the chicken. Reduce heat to low and simmer gently (alternatively, transfer to a 375°F oven for 1 to 1.25 hours).
   ▶ ≈9:40
9. 9
   Meanwhile, prepare pearl couscous: sauté minced shallots and small diced red bell pepper in butter and olive oil, add the couscous and cook until nearly done but still firm.
   ▶ ≈11:44
10. 10
    After about 30 minutes, sprinkle flour through a strainer into the cooking liquid to thicken the sauce, whisking to avoid lumps.
    ▶ ≈13:49
11. 11
    Stir in a small amount of cream (optional), then whisk in the grainy mustard. Add fresh tarragon sprigs and parsley.
    ▶ ≈16:49
12. 12
    Add baby spinach leaves (no need to chop) and simmer gently until wilted. Cook for another 10–15 minutes until everything is finished.
    ▶ ≈18:04
13. 13
    To serve, place pearl couscous on the plate, top with a chicken piece, and spoon the mustard-tarragon sauce over it. Garnish with fresh tarragon.
    ▶ ≈18:37