Chicken Moutarde Recipes

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
• Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
• Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

CHICKEN MOUTARDE

Steps:

• Combine flour with salt & pepper & mustard & run over chicken pieces.
• Saute onion & bacon lightly until cooked, remove from pan ans set aside.
• Brown chicken pieces in same pan and then return the onion bacon mixture back to the pan with the chicken stock & wine.
• Add the herbs and then cover the pan & simmer for 1 1/4 -1 1/2 hours until chicken is tender.
• Remove the chicken along with bacon & onions from the pan and place in an oven to keep warm, discard herbs.
• Heat pan juices until boiling stirring well to loosen any sediments on the bottom of the pan, combine any remaining seasoned flour with cream and swirl into the pan liquid reduce heat and season to taste.
• Simmer without reboiling for 2-3 mins and then pour over the chicken pieces.
• Garnish with chopped parsley to serve.