Poulet à la Moutarde
Oven cooked french chicken in mustard sauce

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Poulet à la Moutarde

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Ingredients

Adjust Servings:
4-6 pieces chicken thighs thighs and drumsticks skin on
2 tbsp. Butter
2 medium Onions sliced thinly
3 cloves Garlic
1/3 cup Dijon mustard
1/3 cup Dry white wine
4 cups chicken stock
2 tbsp. all purpose flour
3-4 potatoes Potatoes cut into large pieces
8 branches Thyme
1 tbsp. Kosher Salt
1 tbsp. Pepper
1/2 cup parsley torn by hand
sprinkle on top Olive oil

Nutritional information

180g
serving size
240
Calories
18g
Total Fat
4g
Saturated
30mg
Cholesterol
420mg
Sodium

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Features:
  • chicken
  • Gluten Free
  • Oven
  • Paleo
Cuisine:

Ingredients

Directions

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French dishes are often takes a long time to make, with high amount of preparations and stages of cooking, however the poulet à la moutarde (chicken in mustard sauce) is not one of them.

Ahhh the smell of chicken stock and mustard sauce, what a great combination, don’t be tempted in adding heavy cream, it’s really not necessary although in some recipes cream is a part of the dish. Even without it, this sauce is silky creamy texture, your guests will not believe there is not cream in it.

Poulet à la Moutarde

in fact , this one pot, chicken in mustard sauce, dish is easy to make as well as will bring you the French tastes into your kitchen, the tangy mustard sauce with the herbs and mustard creates a wonderful one pot great meal in about 90 minutes, incredible in terms of french cooking.

Poulet à la Moutarde

 

Poulet à la Moutarde tips

This recipe is all about the mustard so make sure you use a good French mustard sauce, most of the French mustards can be bought in any delicatessen or on the net.

Another important factor for this dish is using chicken thighs or drumsticks (I use both) keeping the skin on, this will not only create a crunchy texture but will also keep the chicken tender and moist.

I bake this chicken on 175°c/ 350°F covered for 40-50 minutes and another 20 minutes without the lid, making the chicken skin go crispy plus reducing the sauce and sharpening its flavors.

When making the mustard chicken I throw in the pot a few potatoes as well, the traditional way of cooking is without any vegetable but the potatoes are just delicious in this sauce and getting a smoky feeling that can’t be reached by a simple baking, so I deeply recommend adding them as well.

Make sure you have bread nearby, you’ll need it when you’ll want to wipe out this delicious sauce leftovers.

I serve this dish with plain rice or mashed potatoes, but anything that can absorb this silky sauce will be just fine.

 

Steps

1
Done
7 minutes

searing the chicken

Place a large iron skillet over high heat, when simmering add the chicken and sear on both sides until golden.
Take out the chicken parts a keep aside.

2
Done
15 minutes

making the mustard sauce

Preheat the oven to 175°c/ 350°F.
In the same skillet over high heat, add the butter and onions, cook for 4 minutes until transparent and add the garlic, cook another minute.
Add the mustard and pour in the wine, scrape down the residues on the pan with a wooden spoon, cook for 1 minute and pour the chicken stock.
Bring the sauce into a gentle boil and add the flour, mix well until fully absorbed and add the thyme.
Season with salt and pepper, add the chicken parts and potatoes.
Reduce heat to low and cook for another 10 minutes.

3
Done
1 hour

baking the mustard chicken

Remove the skillet from heat and insert into the oven.
Bake with the lid on for 40 minutes, remove the lid and cook for another 20 minutes without the lid in order for the chicken to get the crispy texture.

4
Done
5 minutes

serving the mustard chicken

Take the skillet out of the oven, let it rest for 5 minutes.
place 1 chicken part and a few potatoes in a plate.
Pour over some of the creamy mustard sauce, spread a few parsley leaves and sprinkle olive oil on top.

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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