Poulet à la Moutarde

Poulet à la Moutarde

Pan-seared chicken thighs simmered in a tangy, creamy Dijon mustard sauce.

Total 50 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

This classic French bistro dish features bone-in chicken thighs browned until golden, then braised in a silky sauce built from white wine, chicken stock, cream, and Dijon mustard. The result is tender meat coated in a rich, tangy sauce that pairs well with crusty bread or steamed potatoes for a weeknight dinner with elegant flair.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon unsalted butter

Method

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken thighs skin-side down and sear until golden and crisp, about 6 minutes.

  3. Flip the chicken and sear the second side until golden, about 4 minutes. Transfer the chicken to a plate.

  4. Reduce heat to medium and pour off all but 1 tablespoon of fat from the skillet. Add the shallot and cook, stirring, until softened, about 2 minutes.

  5. Add the garlic and cook until fragrant, about 30 seconds.

  6. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer until reduced by half, about 3 minutes.

  7. Stir in the chicken stock and bring to a simmer. Return the chicken thighs to the skillet, skin-side up, nestling them into the liquid.

  8. Cover and simmer gently until the chicken is cooked through and reaches an internal temperature of 165°F, about 20 minutes.

  9. Transfer the chicken to a plate and tent with foil. Whisk the heavy cream and Dijon mustard into the simmering liquid.

  10. Simmer the sauce, stirring occasionally, until slightly thickened, about 5 minutes.

  11. Remove the skillet from heat and whisk in the butter and thyme until the sauce is glossy.

  12. Return the chicken to the skillet and spoon the sauce over the top. Garnish with chopped parsley before serving.

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    Poulet à la Moutarde

    This classic French bistro dish features bone-in chicken thighs browned until golden, then braised in a silky sauce built from white wine, chicken stock, cream, and Dijon mustard. The result is tender meat coated in a rich, tangy sauce that pairs well with crusty bread or steamed potatoes for a weeknight dinner with elegant flair.

    50 min 4 servings 420 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 shallot, minced
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1 cup chicken stock
    • 1/2 cup heavy cream
    • 3 tablespoons Dijon mustard
    • 1 teaspoon fresh thyme leaves
    • 1 tablespoon fresh parsley, chopped
    • 1 tablespoon unsalted butter

    Method

    1. 1

      Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken thighs skin-side down and sear until golden and crisp, about 6 minutes.

    3. 3

      Flip the chicken and sear the second side until golden, about 4 minutes. Transfer the chicken to a plate.

    4. 4

      Reduce heat to medium and pour off all but 1 tablespoon of fat from the skillet. Add the shallot and cook, stirring, until softened, about 2 minutes.

    5. 5

      Add the garlic and cook until fragrant, about 30 seconds.

    6. 6

      Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer until reduced by half, about 3 minutes.

    7. 7

      Stir in the chicken stock and bring to a simmer. Return the chicken thighs to the skillet, skin-side up, nestling them into the liquid.

    8. 8

      Cover and simmer gently until the chicken is cooked through and reaches an internal temperature of 165°F, about 20 minutes.

    9. 9

      Transfer the chicken to a plate and tent with foil. Whisk the heavy cream and Dijon mustard into the simmering liquid.

    10. 10

      Simmer the sauce, stirring occasionally, until slightly thickened, about 5 minutes.

    11. 11

      Remove the skillet from heat and whisk in the butter and thyme until the sauce is glossy.

    12. 12

      Return the chicken to the skillet and spoon the sauce over the top. Garnish with chopped parsley before serving.