Description
A French bistro classic, Poulet à la Moutarde features tender chicken in a creamy Dijon mustard sauce with shallots, wine, and herbs — a rustic, elegant dish that’s simple enough for weeknights and special enough for guests.
Ingredients
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4 bone-in, skin-on chicken thighs
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Salt and pepper
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1 tbsp olive oil
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2 tbsp butter
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2 shallots, minced
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2 cloves garlic, minced
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½ cup dry white wine
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2 tbsp Dijon mustard
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1 tbsp whole grain mustard (optional)
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¾ cup chicken stock
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½ cup heavy cream or crème fraîche
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1 tsp fresh thyme or tarragon
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Fresh parsley, for garnish
Instructions
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Season chicken with salt and pepper. Sear in oil until golden. Remove and set aside.
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Sauté shallots and garlic in butter. Deglaze with white wine and simmer.
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Add mustards and chicken stock. Stir to combine.
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Return chicken to the pan and simmer 20–25 minutes until cooked through.
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Remove chicken. Stir in cream and herbs. Simmer to thicken.
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Return chicken, spoon over sauce, and garnish with parsley.
Notes
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Serve with mashed potatoes, noodles, or crusty bread.
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Store leftovers in the fridge for up to 3 days.
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Substitute crème fraîche for a traditional French touch.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dinner
- Cuisine: French, Bistro
Nutrition
- Calories: ~450 per serving