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poulet a la moutarde

Poultry & duck

Poulet à la Moutarde

By GBC Kitchen

Dijon mustard gives this creamy chicken its gentle heat, with white wine bringing a little sharpness to the rich sauce. Golden thighs cook with sweet shallots, garlic and bay, then a handful of parsley freshens the pan. The sauce carries all the flavour of the browned chicken juices. Spoon it over buttery mash or rice, or bring a crusty baguette to the table and let everyone help themselves.

Prep
Not stated
Cook
Not stated
Published total
1 hr
Serves4–6
Jump to recipe ↓Great British Chefs ↗

Ingredients

Chicken and mustard sauce

Method

  1. Heat a large heavy-bottomed pan over high heat with 1 tbsp oil. When smoking hot, add thighs skin-side down; cook 6–8 minutes until golden and crisp.
  2. Remove chicken with tongs. Add remaining 1 tbsp oil and butter. Once butter bubbles, add shallots and garlic; sauté about 5 minutes, until starting to soften.
  3. Return chicken skin-side up. Add wine, scraping up the browned pan residue, and reduce by about three quarters. Add bay and stock; reduce by half.
  4. Add cream and mustard. Simmer about 10 minutes, until sauce thickens slightly. Taste, season with salt and pepper, then stir in parsley.
  5. Serve with mashed potatoes, crusty bread, rice or a green salad.

Equipment

Large heavy-bottomed pan; Tongs

Notes

  • Pan flavour: scrape the browned residue from the base when the wine goes in; it belongs in the sauce.
  • Reduction targets: let the wine reduce by about three quarters and the stock by half before adding cream and mustard. These stages have no stated duration, so follow the volume targets.
  • Herbs: finish with parsley, or try chopped chives, picked thyme leaves or fresh tarragon.
  • At the table: serve with mash, rice or crusty bread to catch the sauce, with a green salad alongside if you like.
  • Batch and timing: the original six thighs serve 4–6. The published total is 60 minutes; separate preparation and cooking times are not supplied.

Photos

3 photos
Poulet à la moutarde – chicken in mustard sauceStep 4Adding mustard to the reduced saucepoulet a la moutardeFinished dishChicken thighs in Dijon cream saucePoulet à la moutarde – chicken in mustard sauceServingChicken in its finished sauce

Poulet à la Moutarde

Recipe photos

About this dish

Mustard has been part of Burgundian cooking for centuries, and Dijon remains its best-known name. The name describes a style of mustard rather than a guarantee that it was made in the city. In poulet à la moutarde, its pungency gives cream a welcome edge, allowing a small amount of the condiment to shape the whole dish.

GBC Kitchen builds the sauce in the same pan used to brown the thighs. Wine loosens the savoury residue from the base, carrying it into the sauce. Two reductions concentrate that flavour: first the wine, then the chicken stock. Only then do the cream and mustard go in. Keeping the chicken skin-side up leaves its golden surface visible above the sauce, while fresh herbs finish the dish with fragrance.

Recipe and cooking notes adapted from Great British Chefs.