Poulet à la Moutarde French cooking
Today I present to you one of my all time favourite dishes I often cook at home. Pan-seared chicken in a creamy whole mustard sauce, serve with french beans and pasta (If its fresh pasta its even better)
This french dish is actually cooked with rabbit ( Lapin à la moutarde ) but we don’t commonly have rabbit here so I replaced the rabbit with chicken since these two (to me) have similar flavours. I first tried this in a small french home, unpretentious hearty french food made by a lovely women who is dear to my heart, Raphi’s mom.
We were wondering about finding his old childhood tree house and it was chilly outside and theres nothing better then tucking in for dinner to something so warm and filled with love. Heres a old a blog entry about it.
I adapted this recipe from the original recipe by The Gourmet Traveller. It is easy to make and doesn’t not taste too sour or sharp as its soften by the flavour of cream and stock.
A simple and great dish for 2 on a quiet evening.
Poulet à la moutarde (Serves 3)
5 tbsp Dijon Mustard (whole grain)
2 tbsp Olive Oil
2 Chicken breast (or whole chicken) chopped into 8 pieces
2 tbsp Butter
2 Slices Streaky bacon, diced
2 Shallots, peeled and sliced
100ml white cooking wine
250ml Crème Fraiche (I used whipping cream, no sugar)
1 Small handful of fresh thyme
2 Fresh bay leaves.
1) Combine 4 tbsp mustard, olive oil and some sea salt and freshly ground black pepper in a large bowl. Add chicken pieces and make sure they are well covered by the mustard mixture. Refrigerate, covered. Heat half the butter in a large frying pan over medium heat, add bacon and shallots and sauté for about 5 minutes or until softened and the bacon is beginning to brown. Transfer to a pot.
2) Remove chicken from refrigerator and bring to room temperature. Heat remaining butter in the frying pan over medium heat and sauté the chicken pieces until browned or for about 8-10 minutes. Transfer to the pot with any of the remaining mustard marinade.
3) Add the white wine to the frying pan and cook for 2-3 minutes. Add the crème frâiche and stock, stir well and continue to cook for 5 minutes. Pour this mixture over the chicken and add the thyme and bay leaves. Stir mixture well then place pot over medium heat and bring to the boil. Lower the heat, cover and simmer for 1 hour, stirring the mixture occasionally, or until the sauce has thickened and chicken is tender. During last 10 minutes of cooking, add the remaining 1 tablespoon Dijon mustard, season generously with sea salt and freshly ground black pepper and stir well to combine into the sauce.
4) Serve chicken with sauce, simply blanched green beans and pasta.