Poulet à la moutarde is a classic French dish which translates simply as chicken with mustard. Chicken thighs are pan-fried for a crispy skin then braised in a white wine cream sauce spiked with Grey Poupon Dijon mustard. This comforting recipe can be served with buttery mash, fluffy steamed rice or a crusty baguette.
2 tbsp of vegetable oil
6 chicken thighs, bone in, skin on
1 knob of butter
3 banana shallots, peeled and quartered lengthways
3 garlic cloves, sliced
2 bay leaves
250ml of white wine
500ml of chicken stock
150ml of single cream
2 tsp Grey Poupon Dijon mustard
1 handful of parsley, chopped
Place a large, heavy-bottomed pan over a high heat and add a tablespoon of vegetable oil. Once the pan is smoking hot, add the chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden and crisp.
Use tongs to remove the chicken from the pan, then add the second tablespoon of oil and a knob of butter. When the butter is bubbling, add the shallots and sliced garlic and sauté for about 5 minutes until starting to soften.
Add the chicken back into the pan skin-side up and pour in the wine. Scrape any bits from the bottom of the pan which will add extra flavour to the sauce. Once the wine has reduced by about three-quarters, add the bay leaves and chicken stock and reduce by half.
Once the stock has reduced, add the cream and stir in the mustard. Simmer for about 10 minutes until the sauce thickens slightly. Taste and season with salt and pepper, then stir in the chopped parsley.
Serve with buttery mashed potatoes, crusty bread, rice or a green salad.