Chicken in mustard sauce

Chicken in mustard sauce

Based on a classic French recipe traditionally made with rabbit, this dish will blow your taste-buds away!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: French
Keyword: chicken, cream, creme fraiche, mustard, shallots
Servings: 4
Author: Veronique Eichler

Ingredients

Instructions

  • Remove the skin from the chicken pieces. Place flour in a large bowl and dredge the chicken pieces in the flour.
  • Heat the oil in a 5 quart saute pan and saute the chicken pieces on both sides. Proceed in two batches so you don’t overcrowd the pan and the chicken can brown nicely. Remove them to a sheet pan when they are done.
  • Remove the saute pan from the heat while you spread mustard on top of the chicken pieces.
  • Place the saute pan back on medium high heat and add the bacon and shallots. If there is any flour left in the bowl you used to dredge the chicken, add it to the pan as well. Saute briefly until shallots are soft. Add the wine to the pan and stir well, then add the chicken bouillon.
  • With tongs, carefully place the chicken pieces back in the pan, mustard side up. The chicken should not be completely covered by the liquid.
  • Bring to a boil, then lower the heat, cover with a lid and simmer 45 min.
  • When ready to serve, remove the chicken pieces to a warm serving dish, add the creme fraiche to the pan and stir. The sauce should be thick enough to coat the back of your spoon. Taste and adjust seasoning with salt and pepper to your taste. Pour the sauce over the chicken and serve.

Notes

I like to serve this dish with noodles and a green vegetable such as green beans or broccolini. It tastes even better the next day if you can save any leftovers!
If you can’t find creme fraiche at your grocery store, you can use heavy cream, but the sauce will be thinner.

Nutrition

Calories: 456kcal | Carbohydrates: 14g | Protein: 4g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 648mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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One Comment

  1. Lovely recipe. I am a fan of rabbit with mustard sauce and chicken makes a great substitute. Nice that you include both grainy and dijon in this dish.

     

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