Pouletalamoutarde Recipes

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

Ingredients

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

POULET A LA MOUTARDE

Poulet a La Moutarde image

Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce. Vraiment superbe!

Provided by evelynathens

Categories Very Low Carbs

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
1/2 lb mushroom, sliced thin
3 -4 tablespoons dry sherry
1 cup chicken broth
8 ounces cream cheese
1 1/2 tablespoons spicy brown mustard
2 -3 garlic cloves, very finely minced
3/4 teaspoon dried thyme
salt and pepper, to taste
1 tablespoon fresh parsley, minced
rice or mashed potatoes

Steps:

I find it easier to cut my chicken into small pieces if it is only partially-thawed (if frozen), or I put it in the freezer for about an hour to firm it up, then cut.
In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.
Add Sherry and deglaze skillet, stirring and scraping up brown bits.
Stir in broth, cream cheese, garlic, mustard and thyme. Season with salt and pepper to suit your taste. Boil gently for 3 minutes, whisking to incorporate cream cheese and mustard into sauce. Add chicken and any juices that have collected in bowl and cook 8-10 minutes longer. Taste and adjust seasoning.
Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
Bon appetit!

Nutrition Facts : Calories 547.9, Fat 34, SaturatedFat 15.2, Cholesterol 204, Sodium 575.9, Carbohydrate 9.1, Fiber 1.3, Sugar 3, Protein 41.5

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