ReceptnaptárPoulet à la moutarde (chicken in mustard sauce)
Mustard chicken (poulet à la moutarde) is one of the best-loved dishes of French home cooking, especially in Dijon and Burgundy: chicken braised with wine, mustard, cream and onions gives a creamy, slightly sharp, tangy sauce. Dijon mustard not only seasons but also helps thicken the sauce.
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Ingredients
Method
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- Pat the chicken dry and season with salt and pepper.
- Heat the butter and oil in a large heavy pot over medium-high heat and brown the chicken skin-side down for 6–7 minutes, turn and brown 3 minutes more; remove.
- Pour off most of the fat, then cook the onion for 5 minutes, and the garlic for 30 seconds.
- Add the wine and reduce it by half, scraping up the bits from the pan, then add the stock and thyme.
- Return the chicken, cover and simmer over low heat for 25 minutes until cooked through (74 °C).
- Remove the chicken; stir the mustards and cream into the sauce and reduce for 4–5 minutes; return the meat, sprinkle with parsley and serve with potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the mustard into the sauce at the end: cooked, it loses its strength and turns bitter.
- Brown the chicken first, since the browned bits give the sauce depth.
- Use bone-in, skin-on thighs; they are juicier than breast.
- Keeps in the fridge for 3 days; tastier the next day.
Frequently asked questions
Without white wine?
With more stock and a splash of cider vinegar.
With wholegrain mustard?
Yes, wholegrain (à l'ancienne) mustard gives a more rustic texture.
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