Poulet À La Moutarde the Ultimate French Comfort Chicken
Table of Contents
Recipe Introduction
Quick Hook
Fancy a bit of France without the plane ticket? This Poulet à la Moutarde , or French mustard chicken , is pure comfort food. Seriously, that creamy mustard sauce is everything .
Brief Overview
Poulet à la Moutarde is a classic, hailing from French bistro culture. This version is medium difficulty and takes about 55 minutes.
It makes 4 servings, perfect for a family dinner or a fancy pants date night. This recipe is as heartwarming as a hug from your nan.
Main Benefits
Chicken thighs deliver a good source of lean protein. This easy French dinner is perfect for a chilly evening when you fancy something special.
What makes this dish so special is the balance of tangy mustard, rich cream, and tender chicken. It's a hug in a bowl!
From My Kitchen to Yours
Honestly, I stumbled upon Poulet à la Moutarde when trying to recreate coq au vin , a related French classic.
I was craving that same depth of flavour but wanted something quicker. That's when I discovered the magic of mustard chicken .
One bite and I was hooked! It's simpler than chicken in white wine sauce , trust me.
The key is to get a good sear on those chicken thighs recipe before they even touch that creamy mustard sauce .
Crispy skin makes it awesome, and then the sauce hugs them. You know?
If you can't get it right the first time, do not give up! Keep trying.
Let's Talk Ingredients & Gear
Before we dive headfirst into this amazing french chicken recipe , let's make sure we've got all our ducks in a row.
This Poulet à la Moutarde is all about quality ingredients and a little bit of love. Trust me, you can do this!
Main Ingredients Deconstructed
Ok, here's the lowdown on what you'll need. We're aiming for bistro chicken vibes, you know?
Chicken Thighs: 1.5 lbs (680g) bone-in, skin-on. Good quality chicken makes all the difference, folks. Look for thighs that are plump, with a nice, even color.
The skin should be relatively smooth, not bruised or discolored.
Olive Oil: 1 tablespoon (15ml) . Use a good quality one, it's the base of flavor!.
Salt: 1/2 teaspoon (3g)
Black Pepper: 1/4 teaspoon (1g)
Unsalted Butter: 2 tablespoons (30g)
Yellow Onion: 1 medium , finely chopped (about 1 cup).
Garlic: 2 cloves , minced. Fresh garlic is always the best!
Dry White Wine: 1/2 cup (120ml) (Sauvignon Blanc or Pinot Grigio). If you don't drink wine, don't sweat it. Use chicken broth instead!
Chicken Broth: 1 cup (240ml) . Homemade is best but store-bought works too.
Dijon Mustard: 2 tablespoons (30ml) . This is what gives it that zing!
Whole Grain Mustard: 2 tablespoons (30ml) . Adds a nice texture and a bit of a kick.
Heavy Cream: 1/2 cup (120ml) . Don't skimp on the cream. It makes this mustard chicken divine!
Fresh Parsley: 2 tablespoons (15g) chopped, for garnish.
Seasoning Notes: Flavor Bombs
Spices, my friend, are the heart and soul! The Dijon with whole grain is essential here, don't skip it. It’s so good.
The combination creates such a flavour, unlike anything else. This recipe is similar to the classic coq au vin , without the depth of burgundy, but it's still a winner.
The mustard does that, it brings the punch. Can you see yourself, sitting in a fancy place in Paris, with this dish in front of you?
If you are missing parsley, some dried herbs could do the job.
Equipment: Keep it Simple
Don't feel you need fancy gadgets for this easy french dinner .
- Large skillet or Dutch oven with a lid. That's your workhorse. A pan that can go from stove to oven is great.
- Whisk. Essential for getting that creamy mustard sauce smooth.
- Meat thermometer (optional, but recommended). Get that chicken to 165° F ( 74° C) .
Poulet à la Moutarde: The Ultimate French Comfort Chicken
This french chicken recipe is a hug in a bowl. Think tender chicken bathing in a dreamy, tangy creamy mustard sauce .
It's simpler than you think. Honestly, this mustard chicken recipe is so good! Serve it with crusty bread to mop up every last bit.
Prep Like a Pro, Cook Like a Boss
Mise en place is fancy talk for "get your stuff together". Chop your onion, mince your garlic. Measure out your mustard and cream. Trust me, it makes life easier.
step-by-step to Bistro Bliss
- Season 1.5 lbs of chicken thighs with salt and pepper. Get those thighs ready!
- Sear the chicken in 1 tablespoon of olive oil over medium high heat. Skin side down for 5- 7 minutes until golden. Flip and sear for 3- 4 minutes . Crispy skin is key .
- Sauté chopped onion in 2 tablespoons of butter until soft. Add minced garlic and cook for about 1 minute . Your kitchen will smell amazing!
- Deglaze with 1/2 cup of dry white wine. Scrape up all those yummy browned bits. Reduce for 2 minutes . Now add 1 cup of chicken broth, 2 tablespoons Dijon, and 2 tablespoons whole grain mustard. Whisk it up!
- Simmer . Return the chicken to the pan and nestle it in the sauce. Cook, covered, on low heat until the chicken reaches 165° F ( 74° C) , about 20- 25 minutes .
- Finish by removing the chicken and stirring in 1/2 cup of heavy cream. Simmer gently until thickened.
- Serve with sauce over the chicken and garnish with fresh parsley.
Pro Tips: Secret French Chef Moves
Want to take your poulet à la moutarde to the next level? Sear the chicken in batches. Don't overcrowd the pan.
It lowers the pan temperature and you won’t get that beautiful crispy skin. And please, don't boil the cream! Simmer gently.
We don't want curdled sauce.
I once tried to rush this recipe. Oh my gosh, what a disaster! The chicken was undercooked, and the sauce was watery. Take your time . This is comfort food chicken .
make-ahead options : You can make the sauce a day ahead. Just store it in the fridge and reheat gently.
Recipe Notes: Elevating Your Poulet à la Moutarde Game
So, you’re ready to make some Poulet à la Moutarde , huh? Awesome! Before you dive in, let's chat about a few things that'll really make this French chicken recipe shine.
Think of these as your secret weapons for creating the ultimate comfort food chicken .
Serving Suggestions: Ooh La La!
Presentation is key, darling! For plating, I love nestling the mustard chicken on a bed of creamy mashed potatoes. Then, drizzle that gorgeous creamy mustard sauce all over.
A sprinkle of fresh parsley adds a pop of colour, you know? And a side of crusty bread? Essential! Seriously, you need something to soak up every last drop of that sauce! Pair it with a crisp Sauvignon Blanc it just elevates the whole experience.
Honestly, it’s pure bliss!
Storage Tips: Make it Last!
Got leftovers? Lucky you! Just pop the chicken in an airtight container. It'll keep in the fridge for up to three days.
To reheat, gently warm it in a skillet over low heat. Or, you can use the microwave. If you are thinking long term, freezing options are available.
The chicken, and sauce, can be frozen in individual portions to be enjoyed for up to three months. Thaw overnight in the fridge and gently reheat on the stovetop.
Easy peasy!
Variations: Your Poulet, Your Way
Fancy a twist? You can totally adapt this French chicken recipe . For a dairy-free version, swap the heavy cream with coconut cream.
It adds a subtle sweetness that’s surprisingly delicious. Want to get seasonal? In the autumn, try adding some sautéed mushrooms to the pan.
They add an earthy depth that's just perfect. It’s all about making it your own!
Nutrition Basics: Feel Good Food
Okay, let's get real for a sec. While this bistro chicken isn't exactly a salad, it's still pretty good for you.
Chicken thighs are packed with protein. Protein keeps you feeling full and satisfied. The mustard adds a flavour kick without tons of extra calories.
Just remember that heavy cream is heavy, so enjoy in moderation. Think of it as a treat for your soul!
Ultimately, making this dish isn't about being a pro chef. It’s about having fun in the kitchen and creating something delicious for yourself and your loved ones.
And it's definitely not as challenging as making coq au vin , the other French classic . So, get in there and give it a go! I know you'll nail it!
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this poulet recipe?
Absolutely! While chicken thighs bring a richer flavor and stay more moist due to the higher fat content, boneless, skinless chicken breasts work just fine. Just remember to reduce the cooking time accordingly, as breasts cook faster.
You'll want to keep an eye on them to avoid drying them out - nobody wants a dry chook!
What if I don't have white wine? Is there a good substitute for this Poulet à la Moutarde?
No worries if you're out of vino! You can easily substitute the white wine with an equal amount of chicken broth. Add a splash of apple cider vinegar or lemon juice for a touch of acidity similar to the wine. It will still be a cracking dish, even without the white wine!
How can I store leftover Poulet à la Moutarde, and how long will it last?
Leftovers are great! Store your cooked chicken and sauce in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through - but remember, avoid boiling the cream sauce when reheating on the stovetop as it might split.
Is there a way to make this recipe dairy-free?
You bet there is! For a dairy-free version of this dish, swap out the heavy cream with coconut cream or cashew cream. These alternatives will provide a similar richness and creaminess to the sauce without the dairy. Give it a go and you will see that it will still be the bee's knees!
What is the best way to get the chicken skin crispy?
Crispy chicken skin is a game changer! Make sure the chicken skin is dry before searing. Patting it down with paper towels helps. Also, use medium high heat and don't overcrowd the pan; sear the chicken in batches if needed.
This will help ensure the skin gets beautifully golden brown and crispy, like a proper Sunday roast should be!
Can I add mushrooms to my Poulet à la Moutarde?
Absolutely! Adding mushrooms is a delicious way to enhance the earthy flavors of this dish. Simply slice your favorite mushrooms (like cremini or button mushrooms) and sauté them in the skillet along with the onions and garlic before deglazing with the wine.
This is a great way to add depth and make it extra yummy, like adding a bit of gravy to your mash!
Poulet A La Moutarde The Ultimate French Comfort
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 35g |
| Fiber | 0g |