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An overhead view showcases bronzed chicken thighs bathing in glossy mustard gravy, steam curling up to invite a hearty spoonful.
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Poulet à la Moutarde

Melt-in your mouth chicken braised in caramelized dijon mustard and chablis, Poulet à la Moutarde is a rustic French braise that comes together in about an hour.
Course Entree, Soups & Stews
Cuisine Best, French
Level Beginner
Main Ingredient Poultry
Diet Gluten-Free, Low Sugar
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 serving
Calories 345kcal

Equipment

Ingredients

  • 1 bay leaf
  • 2 grams fresh thyme (about 5 sprigs)
  • 700 grams chicken drumsticks (and or thighs)
  • ½ cup Dijon mustard
  • 1 tablespoon cultured unsalted butter
  • 25 grams shallots (1 small shallot, minced)
  • 125 grams onions (1 small onion, thinly sliced)
  • 1 cup dry white wine (such as a chablis)
  • 1 cup low sodium chicken stock
  • ⅓ cup Crème fraîche
  • flat leaf parsley (for garnish)
Grams + US Cups - US Standard

Instructions

  • Tie1 bay leaf and 2 grams fresh thyme together with kitchen string to make a bouquet garni.
    1 bay leaf, 2 grams fresh thyme
    A fragrant bundle of bay leaves and thyme, tied with twine, waits to perfume the mustard‑braised chicken with fresh, herbal depth.
  • Salt and pepper 700 grams chicken drumsticks on all sides and then coat with ½ cup Dijon mustard.
    700 grams chicken drumsticks, ½ cup Dijon mustard
    Bone‑in chicken legs slathered in tangy Dijon mustard marinade lounge on a tray, promising succulent flavor in every bite.
  • Heat a dutch oven over medium high heat until hot. Add 1 tablespoon cultured unsalted butter and swirl to coat and then place the chicken skin-side down in the pot. Let the chicken brown on one side until the mustard is almost burnt, and then flip and brown the other side. It's okay if some of the browned mustard sticks to the pan and comes off the chicken as you'll be able to scrape it up later after adding the liquids. Transfer the chicken to a plate and set aside.
    1 tablespoon cultured unsalted butter
    Mustard‑coated chicken sizzles in a Dutch oven, its skin blistering to a golden crust that crackles with savory aromas.
  • Add 25 grams shallots and 125 grams onions and saute until tender and browned.
    25 grams shallots, 125 grams onions
    Sweet shallots mingle with caramelized mustard fond on the pot’s bottom, forming a richly browned base for the sauce to come.
  • Add 1 cup dry white wine, 1 cup low sodium chicken stock, and bouquet garni and bring the mixture a boil over high heat. Use a spatula to scrape the mustard up off the bottom of the pot. Continue boiling until it no longer smells of alcohol.
    1 cup dry white wine, 1 cup low sodium chicken stock
  • Turn off the heat and then return the chicken to the pot along with any accumulated juices. Add ⅓ cup Crème fraîche and stir to combine.
    ⅓ cup Crème fraîche
    Chicken pieces braise in a creamy Dijon mustard sauce, the surface flecked with spices and glistening with richness.
  • Cover with a lid and braise in a 350 degree F (180 C) oven until the chicken easily falls off the bone when prodded with a fork (about 40-50 minutes).
  • Garnish with flat leaf parsley and serve with crusty bread, egg noodles, or roasted potatoes.
    flat leaf parsley
    An overhead view showcases bronzed chicken thighs bathing in glossy mustard gravy, steam curling up to invite a hearty spoonful.

Nutrition

Calories: 345kcal | Carbohydrates: 9g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 493mg | Potassium: 496mg | Fiber: 2g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg