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Poulet A La Moutarde

August 14, 2019 By Taina Laraba

· Recipes and Menus

So when you sit down to enjoy this recipe with your family - set the table in a french way with...

Just cluster 3 glass candle holders in the middle of your dining table, add either white or cream candles and light to set a relaxing and cozy feel for family talk!

These candle holders and candles can be bought at the Dollar Tree

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 4

Calories 423 kcal

  • 4 pieces to 5 of chicken preferably drumsticks and thighs with skin on
  • 1/3 cup top quality dijon mustard or more, if needed
  • salt for the chicken
  • 2 tbsp unsalted butter
  • 1/2 cup crispy onions or one small onion thinly sliced*
  • 1 can low-sodium chicken broth (14.5 oz)
  • 1 cup dry white wine
  • 1/4 cup whole milk ** or creme fraiche, or heavy cream
  • 4 sprigs thyme
  • 1 bay leaf
  1. Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back).

  2. Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Once the pot is hot, add in the chicken. Cook each side until beautifully browned; approximately 5 minutes each side. Remove the chicken from the pot and place the pieces on a plate to rest temporarily.

  3. Lower the temperature to medium. To the pot, add the crispy onions and give them a quick sauté for a minute. (If you're using regular onion, add a tablespoon of flour to the pot first, and stir for a minute until a paste-like mixture forms. Then add the regular onion slices and sauté until softened and translucent; about 5 minutes.)

  4. Pour in the chicken stock and wine, and bring the mixture to a boil. Cook until the aroma of alcohol is gone; about 4 to 5 minutes. The liquid should have reduced a bit as well. Pour in the milk and give it a stir.

  5. Reduce the temperature to medium-low, and transfer the chicken back into the pot, pouring any residual juices in with it. Tie the bay leaf and thyme together with kitchen string, then add to the pot.

  6. Put the lid on the pot and cook for 45 to 50 minutes. The chicken should be tender and the liquid in the pot should have significantly reduced and be thick. Remove the herb bouquet before serving.

Recipe Notes

*If you're using a regular onion, you can add a tablespoon of flour to help thicken the sauce the way the crispy onions would have.
**This recipe does perfectly well with milk, but if you're looking for extra richness, go for the creme fraiche or heavy cream.

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