Poulet à la Moutarde (Chicken in Dijon Mustard Sauce)
Recipe information
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Cooking:
5 min.
Recipe Icon - Master recipes
Servings per container:
4
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Source:

Ingredients for - Poulet à la Moutarde (Chicken in Dijon Mustard Sauce)

1. Oil - 1 tablespoon
2. Butter - 1 tablespoon
3. Skin-on, bone-in chicken thighs - 1 pound
4. Salt and ground black pepper to taste - 1 pound
5. Dijon mustard - ⅓ cup
6. Onion, sliced - 1 large
7. White wine - 1 cup
8. Chicken broth - 1 cup
9. Heavy cream - ⅓ cup
10. Bay leaf - 1 large
11. Fresh thyme - 5 sprigs

How to cook deliciously - Poulet à la Moutarde (Chicken in Dijon Mustard Sauce)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Warm oil and butter in a large, oven-proof casserole dish 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 of 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.

3. Stage

Reduce heat to medium and add sliced onion to casserole dish. 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.

4. Stage

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.

5. Stage

Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 40 minutes.