Poulet a la Moutarde (Chicken in Dijon Mustard Sauce)

This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

• Preparation Time: 5 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 5 mins
• Calories: 428 Calories

Ingredients

• 1 tablespoon butter
• ⅓ cup heavy cream
• 1 cup white wine
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 large onion, sliced
• 1 large bay leaf
• 1 tablespoon oil
• ⅓ cup Dijon mustard
• 5 sprigs fresh thyme
• 1 pound skin-on, bone-in chicken thighs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.

Step 3

Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.

Step 4

Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.

Step 5

Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.