Mustard Chicken (poulet a la moutarde) with Roasted Potatoes

Imagine that moment when your perfectly braised chicken falls of the bone and you dredge it through a creamy and flavorful mustard sauce.  This French dish will have your family saying "oh la la" and "magnifique" and everyone will be licking their plates CLEAN!

Mustard Chicken (poulet a la moutarde)

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Serves: 4 Total Time: 1 hour and 20 minutes

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 6 tablespoons Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons butter
  • 5 tablespoons Crème fraîche
  • 1 cup chicken stock
  • 10-15 sprigs thyme
  • 1 bay leaf
  • 1 small onion, sliced
  • 1 small shallot, sliced
  • parsley, for garnish
  • salt, pepper

Instructions

1

Heat the oven to 350 F.

2

Season chicken with salt and pepper and rub with mustard.

3

In a Dutch oven or a big oven-proof skillet melt butter on a medium highheat. Add chicken and brown from both sides.

4

Transfer chicken to a plate.

5

Add shallot and onion to the same pot and saute for about 5 minutes.

6

Add chicken stock, scraping the brown bits off the bottom of the pot.

7

Add thyme and bay leave and bring a mixture to a boil.

8

Add Crème fraîche and transfer chicken back to the pot.

9

Braise in the oven for 50-60 minutes.

10

Garnish with parsley.

11

Serve immediately.
 

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