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Your world is going to change once you make this for your family for dinner. Last week I made these French Chicken Thighs for my kids, then, that Friday, I was tired at the end of the week and made my kids chicken nuggets ( I know). My kids lectured me about the lack of flavor in those chicken nuggets, and all told me they preferred ” those chicken thighs with the potatoes.”
I have made several “chicken dishes” with this flavor profile this fall, but I finally got it right with these thighs. Herbs de Provence, dijon mustard, and kalamata olives belong together. I have also used these flavors together is soup, casseroles, and chicken breasts.
If your kids don’t care for olives, add them to your plate. This flavor profile is so rich, yet so simple to prepare. If your kids don’t like mustard, don’t worry. They won’t realize what is in the delicious sauce they are eating; they will want more.
I have always loved Dijon Mustard. I visited Dijon, France, in 2006 and had a few different mustard-based dishes that were full of flavor. Dijon mustard is one of those pantry staples that I always keep around. I love it on chicken, I put it in mac and cheese, and I make this Whole 30 Mustard Sauce often.
What you need for French Chicken Thighs
- An Instant Pot or a Dutch Oven
- The trivet that comes with your Instant Pot. Or a mesh vegetable steamer.
- Chicken Thighs
- Red Skinned potatoes
- 1 Small Onion
- 1 32 ounces container of chicken broth
- olive oil
- Dijon Mustard
- Lemon juice
- Herbs De Provence
- minced garlic
- Kalamata Olives
- Corn Starch
This may seem like a long list. But most of these are ingredients I keep around anyway. Dishes like these traditionally are made with some white wine. However, I don’t think it’s needed.
Chicken Thighs cook wonderfully in the Instant Pot. I like to saute them a bit before the pressure cooking process starts because I like the skin on mine to be a little crisp. When you cook chicken thighs in your Instant Pot, the skin will not turn out as crispy as it would if you grilled them or cooked them on the stove, but they are still amazing!
French Chicken Thighs
- 1-2 pounds chicken thighs
- 1 small onion
- 4-5 carrots peeled and chopped
- 4 red-skinned potatoes chopped
- 2 tablespoons dijon mustard
- 1 tablespoon Herbs de Provence
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 32 ounce container of chicken broth
- 1-2 cloves minced garlic
- 1 teaspoon corn starch
Instant Pot Directions
Set your Instant Pot to Saute. Add Olive oil and chicken thighs. Saute the chicken thighs so that the skin get's slightly crispy, but don't cook through the chicken. Remove the chicken and set aside.
Add onions and garlic. Saute until the onions are translucent. Add the mustard, herbs de Provence, and lemon juice. Mix together.
Add Chicken thighs on top of the sauce, and pour the chicken broth on top of the chicken.
Place the vegetable steamer or the Instant Pot trivet on top of the chicken, and add the potatoes and carrots.
Place the lid on your Instant Pot. Cook on high pressure for 15 minutes.
Vent after the cooking process has been completed. Remove the chicken and potatoes. Set aside. Remove the chicken thighs and set aside.
Set your Instant Pot to Saute, and cook the sauce to thicken it. Add corn starch. and cook the sauce until it is thickened.
Arrange your chicken thighs on a platter with the carrots and potatoes. Ladle the thickened sauce on top of the chicken, potatoes, and carrots. Top with kalamata olives if desired and serve.
These chicken thighs are so comforting on a cold night. They’re made from only wholesome ingredients, and your family will love them! I promise!