Poulet à la Moutarde
Chicken braised in a creamy mustard pan sauce.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Active
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- french
Servings4
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Ingredients
Steps
Season and brown the chicken skin-side down in the oil for 8 minutes, then flip for 3 and remove.
Cook the shallots in the fat 3 minutes, then add the wine and reduce by half.
Whisk in the stock and both mustards and return the chicken skin-side up.
Simmer uncovered 20 minutes until the chicken reads 74°C / 165°F.
Stir the cream into the sauce, season, and finish with herbs.
Don't boil after the mustard goes in — it turns bitter.
Food safety Cook chicken to 74°C / 165°F.