Chicken Moutarde Recipes

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POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)



Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) image

This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

Provided by Diana71

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 4

Number Of Ingredients 11

1 tablespoon oil
1 tablespoon butter
1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste
⅓ cup Dijon mustard
1 large onion, sliced
1 cup white wine
1 cup chicken broth
⅓ cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

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.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

CHICKEN MOUTARDE



Chicken Moutarde image

Make and share this Chicken Moutarde recipe from Food.com.

Provided by Mandy

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

3 kg chicken pieces
4 tablespoons flour
salt & pepper
mustard
5 -6 white pearl onions, sliced
2 tablespoons oil
60 g butter
125 g rindless bacon, rashers chopped
2 cups chicken stock
1 cup white wine
1 sprig parsley
1 sprig thyme
2 bay leaves
1 cup cream
freshly chopped parsley

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.

MUSTARD CHICKEN (POULET A LA MOUTARDE)



Mustard Chicken (Poulet a La Moutarde) image

The most decadent chicken wings you've ever tasted. Adapted from the recipe by David Lebovitz from his cookbook "My Paris Kitchen" (2014).

Provided by Ethan at Food.com

Categories     Chicken

Time 1h40m

Yield 15 wings, 5 serving(s)

Number Of Ingredients 13

3/4 cup Dijon mustard
1/4 teaspoon paprika
fresh ground pepper, to taste
1 teaspoon sea salt
15 chicken wings, not broken down
1/2 lb bacon, sliced and diced
1 small onion, finely chopped
2 teaspoons thyme leaves
1 cup white wine (I used Portuguese vinho verde)
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
3 tablespoons creme fraiche
flat leaf parsley, chopped for garnish

Steps:

  • Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
  • In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
  • With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
  • Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
  • Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond).
  • Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes.
  • Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
  • Serve with parsley as a garnish.

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