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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Total Time: 1 hour 20 minutes
Servings: 4


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


  • Heat the oven to 350 F.
  • Season chicken with salt and pepper and rub with mustard.
  • In a Dutch oven or a big oven-proof skillet melt butter on a medium highheat. Add chicken and brown from both sides.
  • Transfer chicken to a plate.
  • Add shallot and onion to the same pot and saute for about 5 minutes.
  • Add chicken stock, scraping the brown bits off the bottom of the pot.
  • Add thyme and bay leave and bring a mixture to a boil.
  • Add Crème fraîche and transfer chicken back to the pot.
  • Braise in the oven for 50-60 minutes.
  • Garnish with parsley.
  • Serve immediately.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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