Poulet a La Moutarde
Delight your taste buds with the French culinary classic, Poulet à la Moutarde—a rich and creamy mustard chicken dish that's as elegant as it is comforting. This recipe features tender, golden-browned chicken thighs simmered in a luscious sauce made with Dijon mustard, whole-grain mustard, heavy cream, and aromatic shallots. Balanced with a splash of white wine and chicken stock, and infused with fresh thyme, this dish boasts layers of flavor that are both tangy and indulgent. Perfect for a cozy dinner or an impressive gathering, Poulet à la Moutarde pairs beautifully with crusty bread, velvety mashed potatoes, or tender steamed vegetables. Enjoy a taste of France in just under an hour with this easy yet sophisticated recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 3 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 0.5 cup White wine
- 0.5 cup Chicken stock
- 3 sprigs Fresh thyme sprigs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Season the chicken thighs with salt and freshly ground black pepper on both sides.
Heat a large skillet or Dutch oven over medium heat and add the olive oil and butter. Once the butter has melted and is foaming, add the chicken thighs skin-side down. Cook for 6–8 minutes until the skin is golden brown, then flip and cook for another 4–5 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chopped shallots and sauté for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2–3 minutes until slightly reduced.
Stir in the Dijon mustard, whole-grain mustard, chicken stock, and fresh thyme sprigs. Mix until combined and then return the chicken thighs to the skillet, skin-side up.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 25–30 minutes, or until the chicken is fully cooked and tender (reaching an internal temperature of 165°F / 74°C).
Once the chicken is cooked, remove it from the skillet and set aside on a serving dish. Discard the thyme sprigs from the skillet.
Stir the heavy cream into the sauce and simmer for 2–3 minutes until the sauce is rich and creamy. Adjust the seasoning with additional salt and pepper if needed.
Spoon the mustard cream sauce over the chicken thighs and serve immediately with crusty bread, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 848 mg | 282% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
