Poulet à la moutarde – chicken in creamy mustard sauce Recipe
Tender pieces of chicken braised in a creamy sauce with Dijon mustard and white wine are one of those dishes the French often make on weeknights after work. The sauce is both mild and full of character, and pairs beautifully with potatoes or rice. It’s a bit like classic Polish chicken in cream, but with extra personality thanks to the sharp mustard.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- chicken thigh can be with bone and skin or boneless and skinless - 4 piece
- onion medium - 1 piece
- garlic - 2 clove
- mustard Dijon, hot - 2 tablespoon
- mustard wholegrain, for texture - 1 tablespoon
- cream 30% or 18% for sauces - 200 ml
- white wine dry - 100 ml
- chicken stock homemade or from a cube - 150 ml
- butter - 1 tablespoon
- oil for frying - 1 tablespoon
- thyme dried leaves or a few sprigs of fresh - 1 teaspoon
- salt to taste
- pepper freshly ground, to taste
- parsley flat-leaf, chopped, for sprinkling - 2 tablespoon
Main Ingredient:
chicken
Preparation
- Pat the chicken dry with paper towels, then season on both sides with salt and pepper.
- Peel the onion and slice it into thin half-moons. Peel the garlic and chop it finely.
- Heat the oil with the butter in a large frying pan over medium-high heat. Place the chicken pieces skin-side down (if using skin-on) and fry for 5–7 minutes, until the skin is golden and crisp. Flip and fry for another 3–4 minutes. Transfer the chicken to a plate.
- Add the onion to the same pan. Fry over medium heat for 4–5 minutes, stirring, until it softens and turns lightly golden. Add the garlic and fry for 1 more minute, making sure it doesn’t burn.
- Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan with a wooden spoon. Cook for 2–3 minutes, until the wine reduces slightly.
- Add the stock, thyme and Dijon mustard. Stir thoroughly until the mustard dissolves.
- Return the chicken pieces to the sauce, cover the pan with a lid and simmer over low heat for 20 minutes, until the meat is tender and comes away from the bone easily.
- Remove the lid, pour in the cream and add the wholegrain mustard. Gently stir and cook uncovered for another 5–7 minutes, until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper.
- Before serving, sprinkle the dish with chopped parsley. Serve hot.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka przechowuj w sosie w szczelnym pojemniku. Podgrzewaj powoli na małym ogniu, w razie potrzeby dodając łyżkę wody lub śmietanki. Można zamrozić do 2 miesięcy, najlepiej bez dodatku świeżej natki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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