Chicken in Mustard Sauce (Poulet a la Moutarde)

  • Prep + Cook Time
    70 Minutes
  • Servings
    4
Where to Buy

Ingredients

  • 1 Georges Farmers Market® Whole Chicken
  • 2 Tbsp canola, vegetable, or avocado oil
  • 2 Tbsp unsalted butter
  • 4 Tbsp good quality dijon mustard
  • 1 Tbsp whole grain mustard
  • 1 small onion, thinly sliced
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • ⅓ cup heavy cream
  • 2 Tbsp sour cream
  • 6 sprigs thyme
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
Ingredients

Preparation

    1. Preheat the oven to 350°F.
    2. After cutting the chicken into pieces, leaving the skin on, generously salt and pepper all pieces.
    3. Heat oil in a large heavy-bottom skillet or Dutch oven over medium-high. Brown chicken pieces skin side down for 6–8 minutes. Cook in batches if necessary.
    4. Flip pieces and cook for an additional 4–6 minutes. Remove from pan.
    5. Turn heat down to medium and add butter, onions, and shallot. Season with salt and cook, stirring occasionally, until softened, about 4–5 minutes.
    6. Add garlic and cook, stirring constantly, for 1 minute.
    7. Add white wine and stir, scraping all the browned bits off the bottom of the pan. Simmer until the wine is reduced by half.
    8. Add the broth and simmer until reduced by half.
    9. Add mustards, heavy cream, sour cream, thyme, and bay leaf then stir to combine.
    10. Add chicken back to pan, cover with a lid, and place in the oven to braise until chicken is cooked through, approximately 30–40 minutes.
    11. Garnish with chopped parsley and serve immediately with rice, mashed potatoes, salad, and/or cooked vegetables as desired.

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