Poulet à la Moutarde 🇫🇷 — French Mustard Chicken

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Poulet à la Moutarde 🇫🇷 — French Mustard Chicken

Poulet à la Moutarde 🇫🇷 — French Mustard Chicken

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

602

Cuisine

French

Category

Dinner

I made this for family and friends, and the verdict was unanimous: they said it was the best chicken they had ever had. And I have to admit, this one is going into the permanent recipe rotation.

Poulet à la Moutarde is a classic French dish of golden chicken simmered in a rich Dijon and wholegrain mustard sauce with white wine, brandy, cream and fresh herbs. It sounds fancy, but it is surprisingly simple to make.

The sauce is the star - creamy and savory with the tang of Dijon, a little texture from the wholegrain mustard, and incredible depth from the wine and brandy. And once the chicken cooks in it... you'll want bread nearby because you won't want to leave a drop of sauce in the pan.

Wine Pairing

Best Pairing: White Burgundy (Chardonnay)
A dry Bourgogne Blanc or lightly oaked Chardonnay is beautiful with Poulet à la Moutarde. The wine's acidity balances the rich cream sauce, while its subtle buttery and mineral notes complement the golden chicken, Dijon mustard and herbs.

Other excellent choices: Chablis for something crisper and more mineral; Sancerre if you want bright acidity and herbal notes that work especially well with tarragon; or Chenin Blanc for a slightly rounder wine with enough acidity to stand up to the mustard.

If you'd like a red, choose something light and elegant such as Pinot Noir from Burgundy. Avoid heavy, tannic reds—the cream and mustard are much happier with something delicate.

Ingredients

  • 4 chicken legs (rabbit is a wonderful traditional alternative)

  • 2 tbsp Dijon mustard

  • 1 tbsp wholegrain mustard (do not substitute this)

  • 1 shallot, finely diced

  • 2 garlic cloves minced

  • ½ cup white wine

  • ¼ cup brandy

  • ¾ cup chicken stock

  • ¾ cup heavy cream

  • 2 tbsp butter

  • 1 tbsp olive oil

  • Fresh tarragon, chopped

  • ½ tsp kosher salt

  • ½ tbsp Boreal Pepper

Directions

  1. Season the chicken generously with salt and¼ tbsp ground boreal pepper.

  2. Heat the olive oil and butter in a large pan and sear the chicken until golden brown on both sides. Remove the chicken from the pan and set aside.

  3. In the same pan, cook the shallot and garlic, 2 -3 minutes or until soft.

  4. Add the brandy and white wine, scraping up all the browned bits from the bottom of the pan.

  5. Stir in the Dijon and wholegrain mustards, and chicken stock and reduce slightly.

  6. Pour in the cream and simmer until the sauce begins to thicken, 2-5 minutes.

  7. Return the chicken to the pan, cover and simmer on medium-low heat for 20 to 25 minutes or until internal temperature of 165°F.

  8. Remove from the sauce and place onto the plate to serve. Spoon sauce over the top of the chicken and garnish with chopped tarragon or parsley.