Poulet Moutarde (French Mustard Chicken)
Why this recipe works
- Deep pan flavour: Browning the chicken first leaves savoury bits in the pan, which are lifted into the sauce with white wine.
- Balanced tang: Dijon mustard and dry white wine bring brightness, while shallots and crème fraîche soften the sharp edges.
- Smooth finish: Crème fraîche gives the sauce body without making it heavy, provided it is warmed gently rather than boiled.
- Efficient cooking: The chicken, aromatics and sauce all cook in the same pan, keeping the method straightforward and the flavour concentrated.
Get the most out of this recipe
Ingredient notes
- Use Dijon mustard: Dijon gives the sauce its clean, sharp character; a sweeter or coarse mustard will change the balance and texture.
- Crème fraîche is more stable: Crème fraîche is less likely to split than many lighter dairy options, but it should still be stirred in over low heat.
- Choose dry white wine: A dry white wine keeps the sauce savoury and tangy rather than sweet.
Common mistakes
- Boiling the sauce too hard: Keep the simmer gentle once the chicken returns to the pan; aggressive boiling can make the meat tighten and reduce the sauce too quickly.
- Overheating the crème fraîche: Add the crème fraîche at the end and warm it gently. Boiling after this point can make the sauce lose its smooth finish.
- Not browning the skin properly: Let the chicken skin take on a deep golden colour before simmering, as it adds flavour and improves the final texture.
Ingredient swaps
- Without wine: Use chicken stock in place of the wine and let it reduce briefly so the sauce still has depth.
- Using Greek yoghurt: Greek yoghurt gives a tangier finish; stir it in off the heat to reduce the risk of splitting.
- Using dried thyme: Dried thyme can stand in for fresh, but add it earlier with the shallots so it has time to flavour the sauce.
Make-ahead tips
- Reheat gently: Warm leftovers over low heat with a splash of chicken stock, stirring often until piping hot.
- Best served freshly finished: The sauce is at its smoothest just after the crème fraîche is added, so finish the dish close to serving where possible.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry, then season all over with the fine sea salt and black pepper. Heat the sunflower oil and unsalted butter in a large frying pan over medium-high heat until the butter foams.
- Add the chicken skin-side down and cook until the skin is deep golden, 6 to 8 minutes. Turn and brown the other side for 4 to 5 minutes, then transfer the chicken to a plate.
- Reduce the heat to medium and add the shallots to the pan. Cook, stirring, until softened and lightly golden, 3 to 4 minutes.
- Add the thyme, then pour in the white wine and bring to a brisk simmer. Scrape up any browned bits and simmer until the wine has reduced by about half.
- Stir in the chicken stock and Dijon mustard until smooth, then return the chicken (and any juices) to the pan. Cover and simmer gently until the chicken is cooked through and tender, 12 to 15 minutes.
- Lower the heat and stir in the crème fraiche; warm gently for 1 to 2 minutes without boiling. Taste and adjust seasoning, then spoon the sauce over the chicken to serve.
Recipe notes
Tips
- Keep the simmer gentle once the stock is added; a hard boil can tighten the chicken and reduce the sauce too quickly.
- After adding the crème fraiche, keep the heat low and avoid boiling so the sauce stays smooth and creamy.
- If serving vulnerable groups, use pasteurised crème fraiche and ensure the chicken is piping hot all the way through before serving.
Substitutions
- Replace Dry White Wine with the same amount of Chicken stock for an alcohol-free version; add it in the same step and reduce briefly for flavour.
- Replace Crème fraiche with Greek yogurt for a tangier finish; stir it in off the heat to prevent splitting.
- Replace Fresh thyme with 0.5 tsp dried thyme, added with the shallots.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of chicken stock, stirring often, until piping hot; avoid boiling to keep the sauce smooth.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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