Poulet à la Moutarde (aka chicken in mustard sauce) with Maille Australia

By Andy Cooks · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large lidded saucepan over medium heat.
2. Season the chicken thighs with salt on the skin side and place them skin-side down in the pan.
3. Season the other side, then cook for 6–7 minutes, until the skin is golden and crisp.
4. Flip the chicken, briefly sear the other side, then set it aside on a tray.
5. Pour off most of the excess oil, keeping a little.
6. Add the sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
7. Add the garlic and sauté for another minute.
8. Pour in the white wine and scrape up the browned bits from the bottom of the pan.
9. Stir in both mustards until well combined.
10. Add the chicken stock and bring to a gentle simmer.
11. Return the chicken to the pan, cover with the lid and simmer for 10–12 minutes until fully cooked.
12. Remove the lid and take the chicken out.
13. Stir the cream into the sauce, then finish with chopped parsley.
14. Place the chicken on a plate and spoon over plenty of sauce and shallots.
15. Garnish with more parsley and serve with baguette and a side salad.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

GarlicCreamBreadShallotChicken thighBaguette