Poulet à la Moutarde

12 mins
Serves 1
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Directions

  1. 1Heat olive oil in a large lidded saucepan over medium heat.
  2. 2Heat olive oil in a large lidded saucepan over medium heat.
  3. 3Heat olive oil in a large lidded saucepan over medium heat.
  4. 4Season chicken thighs with salt and place skin-side down in the pan.
  5. 5Season chicken thighs with salt and place skin-side down in the pan.
  6. 6Season chicken thighs with salt and place skin-side down in the pan.
  7. 7Cook for 6–7 minutes, until skin is golden and crisp.
  8. 8Cook for 6–7 minutes, until skin is golden and crisp.
  9. 9Cook for 6–7 minutes, until skin is golden and crisp.
  10. 10Flip chicken and sear the other side briefly; remove and set aside on a tray.
  11. 11Flip chicken and sear the other side briefly; remove and set aside on a tray.
  12. 12Flip chicken and sear the other side briefly; remove and set aside on a tray.
  13. 13Discard excess oil, reserving a little.
  14. 14Discard excess oil, reserving a little.
  15. 15Discard excess oil, reserving a little.
  16. 16Add sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
  17. 17Add sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
  18. 18Add sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
  19. 19Add garlic and sauté for another minute.
  20. 20Add garlic and sauté for another minute.
  21. 21Add garlic and sauté for another minute.
  22. 22Pour in white wine to deglaze the pan, scraping up browned bits.
  23. 23Pour in white wine to deglaze the pan, scraping up browned bits.
  24. 24Pour in white wine to deglaze the pan, scraping up browned bits.
  25. 25Stir in both mustards.
  26. 26Stir in both mustards.
  27. 27Stir in both mustards.
  28. 28Add chicken stock and bring to a gentle simmer.
  29. 29Add chicken stock and bring to a gentle simmer.
  30. 30Add chicken stock and bring to a gentle simmer.
  31. 31Return chicken to pan, cover, and simmer for 10–12 minutes until fully cooked.
  32. 32Return chicken to pan, cover, and simmer for 10–12 minutes until fully cooked.
  33. 33Return chicken to pan, cover, and simmer for 10–12 minutes until fully cooked.
  34. 34Remove lid and chicken; stir cream into sauce and finish with parsley.
  35. 35Remove lid and chicken; stir cream into sauce and finish with parsley.
  36. 36Remove lid and chicken; stir cream into sauce and finish with parsley.
  37. 37Place chicken on plate, spoon over sauce and shallots.
  38. 38Place chicken on plate, spoon over sauce and shallots.
  39. 39Place chicken on plate, spoon over sauce and shallots.
  40. 40Garnish with parsley and serve with baguette and side salad.
  41. 41Garnish with parsley and serve with baguette and side salad.
  42. 42Garnish with parsley and serve with baguette and side salad.

Ingredients

  • 3 shallots
  • 3 shallots
  • 3 shallots
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 6 chicken thighs, bone-in, skin-on
  • 6 chicken thighs, bone-in, skin-on
  • 6 chicken thighs, bone-in, skin-on
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 150 ml white wine
  • 150 ml white wine
  • 150 ml white wine
  • 1.5 tbsp Maille Dijon mustard
  • 1.5 tbsp Maille Dijon mustard
  • 1.5 tbsp Maille Dijon mustard
  • 1.5 tbsp Maille wholegrain mustard
  • 1.5 tbsp Maille wholegrain mustard
  • 1.5 tbsp Maille wholegrain mustard
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 60 ml cream
  • 60 ml cream
  • 60 ml cream
  • 1 to garnish fresh parsley
  • 1 to garnish fresh parsley
  • 1 to garnish fresh parsley
  • 1 to serve fresh baguette
  • 1 to serve fresh baguette
  • 1 to serve fresh baguette
  • 1 to serve side salad
  • 1 to serve side salad
  • 1 to serve side salad

Equipment

large lidded saucepantrayknifewooden spoonmeasuring juglemon juicer