This lovely mustard chicken stew stars chunks of chicken in a flavorful Dijon wine sauce. "Poulet à la Moutarde" is a classic French dish that is simple but impressive
900gboneless and skinless chicken breastshalved horizontally
1tspsalt
½tspblack pepperfreshly grounded
4tbspflour
2tbspbutter
2tbspolive oil
For the mustard sauce
2onionssliced
4garlic glovespressed
140gbaconcut to small pieces
2tbspbutter
3dlwhite wine
5dlchicken broth
2-3tbspDijon mustard
3tbspfresh tarragon leaves, chopped
2tbspfresh thyme
Salt and freshly grounded pepper
1handfulparsley or basilchopped
Instructions
Season chicken breasts with salt and pepper. Dredge in flour, shaking off the excess.
Meanwhile, take a Dutch oven/casserole pan, add the broth, Dijon and the herbs on medium heat and whisk k together until well blended. Bring to the boil, then reduce the heat to simmer.
Heat the butter and olive oil in a large pan over medium-high heat. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Lift up the chicken and set aside.
In the same pan, add the onions, garlic and bacon and fry until lightly coloured. Pour the wine into the mix and let it simmer for a while. Then pour it over to the Dutch oven/casserole pan and let the tastes mix for 10-15 min.
Add chicken back into the casserole. Simmer gently until chicken is heated through and sauce has thickened, about 5-10 minutes. Taste test and adjust salt and pepper, if desired. I did cut the chicken breasts into smaller chunks for convenience when serving but you are free to put them in whole as they were fried.
Sprinkle with chopped parsley and serve, preferably with good garlic roasted bread or buns. See the world with Cuisine.
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Nutrition
Calories: 400kcal
Keyword butter, chicken, Dijon, garlic, white wine