What is Poulet à la Moutarde?

Poulet à la Moutarde translates to “chicken with mustard,” and that’s exactly what this dish is all about! Typically made with chicken thighs or breasts, the chicken is braised in a creamy white wine and mustard sauce until it’s melt-in-your-mouth tender. You might also come across a variation made with rabbit, known as Lapin à la Moutarde.

Ingredients

For this scrumptious French Mustard Chicken, here’s what you will need:

• 8 bone-in, skin-on chicken thighs
• Salt and freshly ground pepper; to taste
• ½ cup Dijon mustard
• 1 tablespoon extra-virgin olive oil, divided
• 4 slices thick-cut bacon, diced
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup dry white wine
• 2 teaspoons flour
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons grainy mustard
• ¼ cup chopped parsley
• Thyme sprigs for garnishing

Instructions

This is how to whip up your delicious Poulet à la Moutarde:

Step 1: Prepare and Cook the Chicken

• Begin by seasoning the chicken thighs with salt, pepper, and the Dijon mustard. Make sure to rub the mustard well into each piece for thorough coating.
• In a large skillet or braiser, heat the oil over medium-high heat and add the diced bacon. Cook until golden brown and crispy, approximately 5 minutes, then remove and set aside.
• Next, add the seasoned chicken thighs to the skillet and brown them on both sides, about 4-5 minutes per side. Once browned, remove and set aside with the bacon.

Step 2: Make the Sauce

• In the same skillet, add the minced shallots and sauté until softened, around 3 minutes. Stir in the garlic and thyme leaves, cooking for an additional minute until fragrant.
• Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release all those flavorful browned bits. Let the wine simmer until it’s reduced by nearly all, about 3-4 minutes.
• Now sprinkle in the flour, stirring to combine. Pour in the chicken broth and bring to a boil, stirring continuously to thicken the sauce slightly.

Step 3: Braise Until Tender

• Add the reserved chicken (skin side up) and bacon back into the skillet, along with any juices that collected on the plate. Reduce the heat, cover, and let it simmer gently until the chicken reaches an internal temperature of at least 165°F, about 15-20 minutes.
• Once the chicken is tender, stir in the heavy cream and grainy mustard, mixing well to combine.
• Increase the heat and allow the sauce to boil, thickening it to your desired consistency. Taste and adjust the seasoning with further salt and pepper as needed.
• Finish up by stirring in the chopped parsley, garnishing with thyme sprigs, and you’re ready to serve!

What to Serve with French Mustard Chicken?

This exquisite dish pairs perfectly with fluffy white rice to soak up that luscious sauce. You could also serve it over egg noodles or buttery mashed potatoes – anything starchy works wonderfully! Don’t forget to have some crusty French bread on hand; trust me, you will want to savor every bit of that delicious sauce!

Olivia’s Tips

• A good braise relies on even, low heat, so opt for a pot with a heavy bottom, like a Dutch oven, to ensure that cooking is consistent and effective.
• Be mindful not to overcrowd the pot; if all the chicken thighs won’t fit comfortably, cook in batches. Overcrowding can lead to steaming instead of searing, which can affect flavor and texture.

Frequently Asked Questions

Can I make French Mustard Chicken ahead of time?

Absolutely! You can prepare everything but leave out the heavy cream and grainy mustard. After cooking, cool and store it in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just reheat and mix in the cream and mustard!

How long will leftovers keep in the fridge?

This dish makes for fantastic leftovers! When stored properly in an airtight container with all the sauce, it can last up to 4 days in the fridge.

How do I reheat French Mustard Chicken?

The best way to reheat leftovers is gently on the stove over medium-low heat. You might want to add a splash more broth or cream to help restore its saucy goodness!

Can I freeze it?

It’s not recommended to freeze this dish because of the cream. However, if you must freeze it, skip the cream before freezing, then simply add it after thawing and reheating.

What type of wine is best for this recipe?

Opt for a dry white wine, such as Sauvignon Blanc or Chardonnay. The wine enhances the sauce’s flavor, but you can replace it with chicken broth if you prefer a non-alcoholic version.