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Poulet a la moutard

Original source https://norecipes.com/poulet-a-la-moutarde/

This never thickens up for me like the pictures in the original recipe suggest it should. Not sure if that is our oven, the pot I cook it in (they suggest an enameled cast iron dutch oven iirc) or whether they did something extra they didn’t mention. But leaving the lid partially or completely off for some or all of the time and a cornstarch + water slurry can help and no matter what, it tastes amazing.

In the Le Creuset: 1) make sure it’s hot 2) if using more than 1 pack chicken maybe brown in two halves.

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)

Instructions

Tie the bay leaf and thyme together with kitchen string to make a bouquet garni. (I have never actually done this, just put them in loose)

Salt and pepper the chicken on all sides and then coat with the mustard.

Heat a dutch oven over medium high heat until hot. Add the 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.

Add the shallots and onions and saute until tender and browned.

Add the white wine, 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.

Turn off the heat and then return the chicken to the pot along with any accumulated juices. Add the creme fraiche and stir to combine.

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 parsley and serve with crusty bread, egg noodles, or roasted potatoes. Potatoes are nicest. Feel like it also needs some greens but idk that we have ever added any.

* maybe — has always come out watery for me although leaving lid partially or completely off hasn’t completely solved the problem either 🤷‍♂️

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~2 pieces chicken with sauce
  • Calories: 500
  • Protein: 33 g
  • Carbs: 8 g
  • Fat: 32 g
  • Saturated fat: 12 g
  • Fiber: 1 g
  • Total sugar: 3 g
  • Sodium: 365 mg