Poulet à la Moutarde
Oven cooked french chicken in mustard sauce
Poulet à la Moutarde tips
This recipe is all about the mustard, so make sure you use a good French mustard. Most French mustards can be bought at any delicatessen or on the net. Another important factor is using chicken thighs or drumsticks (I use both) with the skin on. This not only creates a crunchy texture but also keeps the chicken tender and moist. I bake this chicken at 175°C / 350°F, covered for 40–50 minutes, then another 20 minutes without the lid — that gets the skin crispy and reduces the sauce, sharpening its flavors.When I make this mustard chicken, I throw a few potatoes into the pot as well. The traditional way is without any vegetables, but the potatoes are just delicious in this sauce — they pick up a smoky quality you simply can't get from plain baking, so I deeply recommend adding them.
Make sure you have bread nearby — you'll need it when you want to wipe up every last bit of this delicious sauce.
I serve this dish with plain rice or mashed potatoes, but anything that can absorb this silky sauce will be just fine.Method
- 1
searing the chicken· 7 minutes
Place a large iron skillet over high heat, when simmering add the chicken and sear on both sides until golden. Take out the chicken parts a keep aside.
- 2
making the mustard sauce· 15 minutes
Preheat the oven to 175°c/ 350°F. In the same skillet over high heat, add the butter and onions, cook for 4 minutes until transparent and add the garlic, cook another minute. Add the mustard and pour in the wine, scrape down the residues on the pan with a wooden spoon, cook for 1 minute and pour the chicken stock. Bring the sauce into a gentle boil and add the flour, mix well until fully absorbed and add the thyme. Season with salt and pepper, add the chicken parts and potatoes. Reduce heat to low and cook for another 10 minutes.
- 3
baking the mustard chicken· 1 hour
Remove the skillet from heat and insert into the oven. Bake with the lid on for 40 minutes, remove the lid and cook for another 20 minutes without the lid in order for the chicken to get the crispy texture.
- 4
serving the mustard chicken· 5 minutes
Take the skillet out of the oven, let it rest for 5 minutes. place 1 chicken part and a few potatoes in a plate. Pour over some of the creamy mustard sauce, spread a few parsley leaves and sprinkle olive oil on top.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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