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Amazing Mustard Chicken Recipe
This recipe revives a classic from the 70s, a time when dishes were rich in flavor and tradition. Chicken Braised in Mustard Sauce, once a sold-out favorite at a bustling restaurant, is a dish of succulent chicken bathed in a tangy, creamy mustard sauce, complemented by the robust flavors of bacon, mushrooms, and aromatic vegetables. Paired with pearl couscous and garnished with fresh herbs, this dish promises a delightful fusion of textures and flavors, making it a perfect meal for gatherings or a comforting weeknight dinner.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Prepare the Chicken:
2
Season chicken thighs with salt, pepper. Dredge in flour mixed with smoked paprika, salt, and pepper.
Smoked Paprika3 tablespoons
3
In a frying pan large enough to brown all the chicken pieces. Add a couple spoons of olive oil and when hot, add the dredge chicken and sauté until light golden brown and reserve to add to the Dutch Oven.
Olive Oil1 tablespoon
4
In a Dutch Oven or a large pot, cook the bacon over medium to low heat until the bacon release some of the fat add the onion and sauté until translucent.
Bacon, diced8 slices
5
Stir in mushrooms add salt on top of the mushrooms to help release their water and cook until they start to lose their moisture. Add red bell pepper and garlic. Cook until fragrant.
Mushrooms, quartered3 cupsGarlic, minced1 tablespoon
6
Stir in ginger and tarragon, then deglaze the pan with white wine, allowing it to reduce by half (this could take 5 to ⏱️ 7 minutes).
Ginger, freshly grated1 tablespoonTarragon, fresh, chopped2 tablespoonsWhite Wine2 cups
7
Add the reserve chicken and chicken stock until the chicken is nearly covered. Bring to a boil, then reduce to a low simmer and cook for about 35 to ⏱️ 40 minutes or until chicken is almost cooked through.
Chicken Stock3 cups
8
If the sauce is too thin, a little flour can be whisked in to thicken. Add cream and mustard and spinach. Stir well and let simmer another ⏱️ 15 minutes until the chicken is cooked through and the sauce thickens.
9
Prepare the Pearl Couscous:
Pearl Couscous2 cups
10
Cook pearl couscous according to package instructions until al dente, then drain.
Pearl Couscous2 cups
11
In a fry pan, heat butter and olive oil over medium heat. Sauté shallots and red bell pepper until soft.
Butter1 tablespoonOlive Oil1 tablespoonShallots, finely chopped2 tablespoons
12
Add garlic and cook for an additional minute. Stir in the cooked couscous and parsley. Season with salt and pepper to taste.
Garlic, minced1 tablespoonFresh Parsley, chopped2 tablespoonsSalt and Pepper, to taste
13
Serve the couscous as a bed for the chicken and sauce.
14
Plate the couscous first, then top with the chicken thighs. Spoon the mustard sauce over the chicken. Garnish with a sprig of tarragon for a fresh, herby finish.
Tarragon, fresh, chopped2 tablespoons
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