Poulet à la moutarde (French chicken with mustard sauce) is by far one of the most delicious meals I’ve had the privilege to have in the past week. When I first heard about this dish I thought, “More chicken? How can chicken ever get any better than the annual turkey leg (at Thanksgiving)?” And that was when I realized it. Turkey is not chicken. Mind Blown!
Haha, just kidding, I’ve always known that turkey and chicken are different birds. Last year I lived on a mountainside (my apartment was really high up the mountain) and during winter wild turkeys would walk through the yard. Absolutely incredible creatures. They look so much bigger when not caged or cooked. I guess it’s been a while since I’ve visited a zoo…
But seriously, poulet à la moutarde has an incredible chicken mustard flavor.
Oh, before I forget. Let’s not forget the month that reminds us of France.
Happy French February!
Hey! I hope you’re having an amazing month thus far. Outside of the above-mentioned chicken, I’d say that this has been an awesome month! On Tuesday I wrote roughly 2,000 words on how to make your own homemade sourdough croissants, so if you read that YAY!!! and today’s recipe post will be much much simpler. So simple, in fact, that we’re going to skip everything else and pounce right on the recipe!
Poulet à la Moutarde (French Chicken with Mustard)
After constructing the recipe (based on proportions and ingredients), I realized something about poulet à la moutarde. I realized that mustard sauce is really a sauce. So, avoid the mistake I made the first time and DO NOT double the liquid content in this recipe. If you do, your mustard flavored chicken will end up with a soup instead of a sauce. Regardless, I know you’ll like the flavor. (I ended up pouring my first attempt’s ‘chicken mustard soup’ over rice. Delicious.)
This meal will blow you away when you realize how easy it is. If you’re making this for four friends, a family of four, or for yourself and three leftover meals then you’ve come to an amazingly jolly place. In just over an hour, you’ll be able to taste the succulent flavors of this mustard chicken. (Gosh. Mustard chicken sounds like an awful name. I do really prefer the fancy poulet à la moutarde, or even ‘tasty chicken’. Although that last one does make me think of fast food and tacos.)
Let’s grab the following ingredients:
- 4 chicken legs (or chicken breasts)
- 1 tablespoon of dry mustard
- 1 sprig of thyme
- 1 bay leaf (crushed)
- 5 grams (1 teaspoon) of salt
- 4 cloves of garlic (minced)
- 1 large yellow onion (sliced)
- 500 milliliters (2 cups 2 tablespoons) of chicken broth
Have you ever seasoned a turkey? Actually, if you’ve ever rubbed spices on poultry then you know what to do! In case you don’t, mix the mustard, thyme, bay leaf, salt, and garlic together. If you are using chicken legs, then slide some of the spices under the chicken’s skin. (You can even make a small incision into the meat and insert the spices there.) Rub whatever remains on the outside of the chicken. Cover and set aside.
Now to create the sauce! Place a pot (or a pan) over a medium heat and pour inside the chicken broth. Then add the onion. Heat the broth until it begins to simmer. Then place the mustard chicken inside the broth and let it cook for thirty minutes.
Only partially cover the pot. If you cover it completely the liquid won’t condense. If you don’t cover it (and you’re not careful) the broth may boil away! You probably noticed that my pictures have chicken that has been slightly browned. I placed them under the broiler for a minute to get that look. I really enjoyed the slightly crisped texture it gave (try it!). (For a while, I tried one of those soup diets and I ate boiled chicken all the time. So I had to crisp the chicken. Plus I like the way it looks 🙂 )
And we’ve arrived at the end! Let me know what you think! Enjoy your poulet à la moutarde (which, in case you skipped down to this section :), is a French mustard chicken dish).