Mustard Chicken
Quintessentially French! Something different from the beloved boeuf bourguignon or French onion soup. This poulet à la moutarde is slow-stewed in a rich mustard sauce and served with creamy potato mousseline.
Ingredients · Servings 4 people
- 5 chicken thighs with bone
- 1 tsp smoked paprika powder
- 1 tsp cayenne pepper
- salt and pepper
- olive oil
- 2 onions
- 2 cloves of garlic
- 1 the boat
- 3 tablespoons smooth mustard
- 1 can of tomato paste
- 450 ml chicken stock
- 1 citroen
- 1 handful of flat-leaf parsley
- 1 kg floury potatoes
- 115 g butter
- 200 ml milk
- 2 elves fresh cream
- 1 pinch of nutmeg
- salty
- 400 g peas
- 2 shallots
- 1 clove of garlic
Method · P0DT1H0M
- Sprinkle the chicken thighs with smoked paprika and cayenne pepper. Season to taste with salt and pepper. Let marinate for 10 minutes.
- Heat a deep frying pan with some olive oil. Fry the chicken thighs until golden brown on all sides. Remove from the pan and set aside on a plate.
- Chop the onions and garlic coarsely. Heat the butter in the deep frying pan. Fry the garlic and onion in the butter until golden brown.
- Add the mustard. Stir well. Put the chicken thighs back into the pan.
- Squeeze the lemon. Add the tomato paste and chicken stock to the pan. Season with the lemon juice.
- Let the poulet à la moutarde simmer for 30 minutes until the chicken thighs are cooked and the sauce has thickened.
- Transfer to a large serving dish. Garnish with the parsley. Serve immediately.
- Peel the potatoes.
- Put the potatoes in a pan with cold water. Bring to a boil and cook for 20 minutes until tender.
- Drain the potatoes. Let them steam dry briefly. Mash the potatoes finely with a potato masher.
- Add the butter, milk, crème fraîche, and nutmeg, and mash well again. Season to taste with salt.
- Spoon the mousseline onto a deep plate. Serve immediately.
- Finely chop the shallots and mince the garlic.
- Heat a splash of olive oil in a frying pan. Sauté the shallots and garlic.
- Add the peas, chicken broth, and butter. Stir well until the butter has melted and the peas are cooked. Season to taste with salt.
- Serve the peas in a serving dish.
