Poulet Ala Moutarde!!
The chef I spent the longest amount of time learning under was a student of the legendary Paul Bocuse!!, I’ve been slowly but surely working my education towards re-learning my French recipes and techniques
Poulet ala Moutarde (Chicken with Mustard)
Ingredients
3 large shallots (sliced thin)
1/2 bunch parsley (chopped fine)
1/3 cup dijon mustard
1/3 cup whole grain mustard
4 chicken leg quarters (split)
salt and pepper to taste + 5oz of salt and pepper (to season chicken)
1/4 cup white whine
1/2 cup chicken stock
Procedure
in a cold pan with a small amount of oil (this will draw the most chicken fat) sear your seasoned chicken on med-high heat until both sides are a golden brown. remove from pan and fry shallots in the chicken fat until they turn a light golden color, add white wine and scrape bottom of pan to dislodge the brown bits, add chicken stock and bring to a light simmer. Once a light simmer happens, add the heavy cream and stir well, add both mustards to the pan and stir once more before adding the chicken, cover with a lid, and allow to braise for 1-2 hours before serving.
Notes: For a deeper flavor, baste chicken with the mustard sauce periodically throughout the cook time, and sides can be anything from vegtables to a crusty bagguette
Poulet à la Moutarde is a quintessential dish in French cuisine, celebrated for its harmonious blend of creamy mustard sauce and tender braised chicken. The recipe relies heavily on quality ingredients like Dijon mustard and whole grain mustard, which impart distinct flavors—Dijon bringing a smooth sharpness, and whole grain adding texture and earthiness. The cooking technique demonstrated here involves searing the seasoned chicken to lock in juices and create a golden crust, followed by braising in a mustard-infused sauce enriched with shallots, white wine, chicken stock, and heavy cream. This slow cooking method allows the flavors to meld together while the chicken becomes delectably tender. The inclusion of shallots offers a subtle sweetness and depth, balancing the pungency of the mustard. White wine acts as a deglazing agent, lifting caramelized bits from the pan for added complexity in the sauce. Chicken stock further enriches the liquid base, ensuring the final sauce is savory and well-rounded. For those aiming to replicate the homage to legendary French chef Paul Bocuse’s culinary influence, attention to technique and ingredient quality is essential. The braising process usually takes 1 to 2 hours, allowing the chicken legs to absorb the sauce’s flavor fully. Frequent basting with the mustard sauce during this time intensifies the taste. Served traditionally with simple accompaniments like steamed vegetables, a fresh green salad, or a crusty baguette, Poulet à la Moutarde is versatile and elegant. Such sides help balance the richness of the sauce and make the meal complete. For home cooks exploring French cuisine, sourcing authentic Dijon mustard such as Maille Dijon and ready-to-use chicken stock brands like Cento can significantly improve the dish’s authenticity and flavor profile. Proper seasoning with salt and freshly ground pepper is critical to elevate the overall taste. This classic recipe is a beautiful introduction to French home cooking, offering both simplicity in ingredients and sophistication in flavor, making Poulet à la Moutarde a must-try for enthusiasts of #frenchfood, #cooking, and #frenchcuisine.
