Creamy Dijon Mustard Chicken — Poulet Moutarde
The bistro Dijon-chicken classic, pan-seared thighs in a mustard, white wine and cream sauce.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season both sides with salt and pepper. Finely chop shallots and garlic. Chop tarragon and parsley. Toss potatoes with olive oil and salt. Trim haricots verts.
Roast
Place potatoes on a baking tray, roast at 200°C for 25–30 minutes until tender and golden. While potatoes roast, proceed with chicken.
Sear
Heat neutral oil in a large heavy pan over medium-high heat. Working in batches if needed to avoid crowding, sear chicken thighs skin-side down 7–8 minutes until deep golden. Flip, sear 3 minutes, transfer to a plate.
Build
Reduce heat to medium, add butter, shallots, and garlic, sauté 2–3 minutes until soft. Pour in wine, scrape base clean, reduce 2 minutes. Whisk in both mustards and stock, return thighs skin-side up, simmer 10–12 minutes until cooked through.
Finish
Stir in cream and tarragon, simmer 2 minutes until sauce coats a spoon. While sauce simmers, blanch haricots verts in boiling salted water 3 minutes until bright and tender.
Plate
Scatter parsley over the chicken, arrange on plates with roasted potatoes and haricots verts alongside. Spoon sauce over the thighs and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.