Poulet à la moutarde
Poulet à la moutarde, from above
Non vegBurgundy

Poulet à la moutarde

Chicken in a creamy Dijon sauce. Sharp, rich and very hard to stop mopping.

60 minTime
51 gProtein each
mildSpice
Dijon's mustard2 chapters · 1 min read

Make it your way

Grandma's wayDijon mustard, cream and chicken, often with a splash of white wine.
The original
640kcalsame
51 gproteinsame
1 gfibresame
60minutessame

Poulet à la moutarde.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg thighs and legs
Prepared mustard3 tbsp, plus 1 tbsp wholegrain if you have it
Shallots4, finely chopped
Garlic3 cloves, chopped
Fresh cream (thickened cream, heavy cream)¾ cup
Chicken stock (chicken broth)⅔ cup
Butter1½ tbsp
Cooking oil (vegetable oil)2 tsp
Dried mixed herbs (italian seasoning)½ tsp thyme or tarragon
Saltto taste
Black peppera few grinds

Method

4 steps
  1. 1Brush the chicken with a tablespoon of mustard, season and brown in butter and oil.
  2. 2Lift out, soften the shallots and garlic in the pot.
  3. 3Add stock and scrape the base. Return the chicken, cover and simmer until no pink remains at the bone.
  4. 4Stir in the cream, remaining mustard and thyme, and simmer until the sauce coats a spoon.
Serve it like this

Serve in a shallow dish with sauce poured over, a little thyme on top, with rice, mash or bread to soak it up.

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Make it a meal

What goes with Poulet à la moutarde: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Pain d'épices90 min
On the side Mashed potatoes30 min
On the side Pommes boulangère90 min
To drink Chocolat chaud10 min
Something sweet Far breton75 min
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