Samsung Food
Log in
Use App
Log in
Poulet a moutarde
Leave a note
By ismacku

Poulet a moutarde

Updated at: Mon, 28 Jul 2025 19:01:11 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1
Tie1 bay leaf and 2 grams fresh thyme together with kitchen string to make a bouquet garni.
Step 2
Salt and pepper 700 grams chicken drumsticks on all sides and then coat with ½ cup Dijon mustard.
Step 3
Heat a dutch oven over medium high heat until hot. Add 1 tablespoon cultured unsalted butter and swirl to coat and then place the chicken skin-side down in the pot. Let the chicken brown on one side until the mustard is almost burnt, and then flip and brown the other side. It's okay if some of the browned mustard sticks to the pan and comes off the chicken as you'll be able to scrape it up later after adding the liquids. Transfer the chicken to a plate and set aside.
Step 4
Add 25 grams shallots and 125 grams onions and saute until tender and browned.
Step 5
Add 1 cup dry white wine, 1 cup low sodium chicken stock, and bouquet garni and bring the mixture a boil over high heat. Use a spatula to scrape the mustard up off the bottom of the pot. Continue boiling until it no longer smells of alcohol.
Step 6
Turn off the heat and then return the chicken to the pot along with any accumulated juices. Add ⅓ cup Crème fraîche and stir to combine.
Step 7
Cover with a lid and braise in a 350 degree F (180 C) oven until the chicken easily falls off the bone when prodded with a fork (about 40-50 minutes). Stir in whole grained mustard
Step 8
Garnish with flat leaf parsley and serve with crusty bread, egg noodles, or roasted potatoes.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!