Poulet A La Moutarde Recipes

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MUSTARD CHICKEN (POULET A LA MOUTARDE)

The most decadent chicken wings you've ever tasted. Adapted from the recipe by David Lebovitz from his cookbook "My Paris Kitchen" (2014).

Provided by Ethan at Food.com

Categories     Chicken

Time 1h40m

Yield 15 wings, 5 serving(s)

Number Of Ingredients 13



Mustard Chicken (Poulet a La Moutarde) image

Steps:

  • Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
  • In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
  • With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
  • Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
  • Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond).
  • Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes.
  • Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
  • Serve with parsley as a garnish.

3/4 cup Dijon mustard
1/4 teaspoon paprika
fresh ground pepper, to taste
1 teaspoon sea salt
15 chicken wings, not broken down
1/2 lb bacon, sliced and diced
1 small onion, finely chopped
2 teaspoons thyme leaves
1 cup white wine (I used Portuguese vinho verde)
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
3 tablespoons creme fraiche
flat leaf parsley, chopped for garnish

POULET A LA MOUTARDE

Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce. Vraiment superbe!

Provided by evelynathens

Categories     Very Low Carbs

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13



Poulet a La Moutarde image

Steps:

  • I find it easier to cut my chicken into small pieces if it is only partially-thawed (if frozen), or I put it in the freezer for about an hour to firm it up, then cut.
  • In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  • Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.
  • Add Sherry and deglaze skillet, stirring and scraping up brown bits.
  • Stir in broth, cream cheese, garlic, mustard and thyme. Season with salt and pepper to suit your taste. Boil gently for 3 minutes, whisking to incorporate cream cheese and mustard into sauce. Add chicken and any juices that have collected in bowl and cook 8-10 minutes longer. Taste and adjust seasoning.
  • Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
  • Bon appetit!

Nutrition Facts : Calories 547.9, Fat 34, SaturatedFat 15.2, Cholesterol 204, Sodium 575.9, Carbohydrate 9.1, Fiber 1.3, Sugar 3, Protein 41.5

1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
1/2 lb mushroom, sliced thin
3 -4 tablespoons dry sherry
1 cup chicken broth
8 ounces cream cheese
1 1/2 tablespoons spicy brown mustard
2 -3 garlic cloves, very finely minced
3/4 teaspoon dried thyme
salt and pepper, to taste
1 tablespoon fresh parsley, minced
rice or mashed potatoes

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