Poulet à la moutarde – chicken in mustard sauce


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This comforting dish is a favourite midweek dinner here at Great British Chefs. Simple and ready in under an hour, that fiery kick of Dijon mustard is tempered by the velvety cream sauce – just make sure you have plenty of French bread, rice or potatoes to hand to soak up every last drop of the sauce. We've used parsley to finish the dish, but chopped chives, picked thyme leaves or some fresh tarragon would all do the trick nicely.




Place a large, heavy-bottomed pan over a high heat and add a tablespoon of vegetable oil. Once the pan is smoking hot, add the chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden and crisp
Use tongs to remove the chicken from the pan, then add the second tablespoon of oil and a knob of butter. When the butter is bubbling, add the shallots and sliced garlic and sauté for about 5 minutes until starting to soften
Add the chicken back into the pan skin-side up and pour in the wine. Scrape any bits from the bottom of the pan which will add extra flavour to the sauce. Once the wine has reduced by about three-quarters, add the bay leaves and chicken stock and reduce by half
Once the stock has reduced, add the cream and stir in the mustard. Simmer for about 10 minutes until the sauce thickens slightly. Taste and season with salt and pepper, then stir in the chopped parsley
Serve with buttery mashed potatoes, crusty bread, rice or a green salad
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