Once the pot is hot, add in the chicken. Taste and season the sauce with salt and pepper as needed. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan. We promise this French’s Mustard Beer will not disappoint either.” This recipe calls for a generous amount of French's mustard to coat the chicken before you add the spices and flour. It really brings the sauce together, transforming it into something that begs to be swiped up with a crusty baguette. Additionally, French’s has released a homebrew mustard beer recipe for craft beer aficionados or those adventurous enough to brew their own batch. I love mustard and this recipe calls for French's, my favorite mustard in the whole world. Americans' passion for yellow mustard began in St. Louis at the 1904 World's Fair when the tangy sauce was spread over the top of the classic American hot dog. Whole-grain mustard helps flavor the chicken while it’s cooking, and creamy Dijon is whisked in at the end to thicken and emulsify the sauce and add a bit of acidity and salt.diced shallots (2 medium shallots)Remove from the heat and whisk in the cream. If you are a mustard lover, you are going to think this mustard chicken tutorial I found on Youtube by G Rich, is awesome. The brand is encouraging consumers who purchase or make the beer to post on social, tagging @Frenchs and @OskarBlues and using the hashtag #MustardBeer.Adweek readers, you’re probably asking yourselves: What does mustard-flavored beer actually taste like—and am I actually brave enough to try it?To celebrate National Mustard Day on Aug. 1, the brand has debuted French’s Mustard Beer, a limited-edition craft beer developed in partnership with Colorado-based Oskar Blues Brewery.The beer, which is brewed with French’s Classic Yellow Mustard, is available online through national craft beer marketplace CraftShack, and in select Oskar Blues Brewery taprooms in Boulder and Longmont, Colo. and Brevard, N.C.French’s has also introduced five summer recipes, which incorporate different Oskar Blues beers: Mustard Beer Basted Sausages with Onions, Beer & Mustard Marinated Flank Steak, Bacon Honey Mustard Beer Bread, Scotch Ale Beer Cheese and Pale Ale & Mustard BBQ Pulled Chicken.Well, it turns out the level of “mustard-ness” is pretty mild. Season both sides of the chicken with a generous pinch of salt. The beer is a tart, tropical wheat beer infused with key lime, lemon, tangerine and passion fruit, with a tangy mustard finish.“French’s enjoys creating new curiosity around a flavor that has been a staple in homes for over 115 years,” said Jill Pratt, French’s chief marketing excellence officer, in a statement. Transfer the chicken skin-side up to a large plate. Remove all but 1 tablespoon of fat from the pan.The final crowning ingredient here is just a touch of cream. Transfer the chicken with tongs to a platter. https://www.allrecipes.com/recipe/237499/chef-johns-chicken-french
“The incredible reaction to last year’s release of our Mustard Ice Cream showed us how far people are willing to go to savor this favorite condiment. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. To celebrate National Mustard Day on Aug. 1, the brand has debuted French’s Mustard Beer, a limited-edition craft beer developed in partnership with Colorado-based Oskar Blues Brewery. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until evaporated, about 3 minutes.

Add the chicken skin-side down to the pan and sear until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back).
Place the pan over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes.Arrange a rack in the middle of the oven and heat the oven to 400°F. Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Meanwhile, sear the chicken.Add the shallots to the pan and cook over medium heat until softened, about 3 minutes. I recommend cooking this with a good wine (read: one you would want to drink), as a glass of crisp, cold white is just the thing you’d have with this chicken while sitting on the banks of the Seine in Paris.Coarsely chopped fresh parsley leaves, for serving (optional)Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home.Braise in the oven uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes.

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