Chicken ‘à la Moutarde’

Chicken meat has a vast influence on French cuisine. It is one of the sought-after ingredients that is incredibly easy to perfect each time. The recipe requires browning the chicken thighs, legs, and chicken breast to have nice crispy skin.
A genuine French classic — this chicken à la Moutarde with a literal translation of chicken in mustard sauce — A combination of cream, mustard, and many herbs. This dish is paired with creamy pureed broccoli instead of a classic potato which is much tastier. This recipe entails how to correctly butcher a whole chicken that you can use with this French classic. A spring-like dish composed of flavors, colors, and the fat sauce brings together the entire jus of the chicken.

Chef Danyel Couet

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Done

Recipe

PRE TIME: 50 min

COOKING TIME: 1 hr 50 min

TOTAL TIME: 2 hr 40 min

4 SERVING

Ingredients:

2 ㅤ Chicken breasts on the bone
2 ㅤ Chicken leg quarters
ㅤ ㅤ Salt to taste
ㅤ ㅤ Pepper to taste
2 tbsp. Butter, for frying
2 tbsp. Oil, for frying
Sauce
100 g Butter
2 tbsp. Shallots, finely chopped
2/3 cup Chicken Stock
2/3 cup White Wine
2 Branches Parsley
10 Branches Estragon
3 dl Heavy Cream
1 tbsp. Dijon Mustard
Salt to taste
Pepper to taste
Broccoli Purée
2 1/2 bu. Broccoli
1 tbsp. Butter
Salt to taste
Pepper to taste
Babygreens
4 small Carrots
1 bu. Red Radish
12 small Burriana Onions
1/2 bu. Broccoli
1 tbsp. Water
Garnish
ㅤ ㅤ Chervil
ㅤ ㅤ Estragon

Directions:

Step 1

Season the chicken with salt and pepper.

Step 2

Put the chicken legs in a cold pan with oil skin side down. Cook through on medium heat until crispy. Add butter to the pan and brown it before turning the chicken over.

Step 3