Chicken Braised in a Mustard Sauce is Delicious! | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Season the chicken with salt and pepper, then dredge in flour mixed with smoked paprika, salt and pepper.
2. Brown the chicken in a little hot olive oil in a large frying pan until light golden, then set aside for the Dutch oven.
3. In a Dutch oven or large pot over medium to low heat, cook the bacon until it releases some fat. Add the onion and cook until translucent.
4. Add the mushrooms and a little salt, and cook until they lose their moisture. Add the red bell pepper and garlic and cook until fragrant.
5. Stir in the ginger and tarragon, then deglaze with the white wine and reduce by half (about 5 to 7 minutes).
6. Add the browned chicken and chicken stock until the chicken is nearly covered. Bring to a boil, then reduce to a low simmer and cook for 35 to 40 minutes, until the chicken is almost cooked through.
7. If the sauce is too thin, whisk in a little flour to thicken. Add the cream, mustard and spinach, stir well, and simmer another 15 minutes until the chicken is cooked through and the sauce has thickened.
8. Cook the pearl couscous in package-style boiling water until al dente, then drain.
9. In a frying pan over medium heat, heat the butter and olive oil. Soften the shallots and red bell pepper, then add the garlic and cook for 1 more minute.
10. Stir in the couscous and parsley, and season with salt and pepper to taste.
11. Plate the couscous first, top with chicken, and spoon the sauce over. Garnish with tarragon if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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