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.

French cuisine
Medium
SERVING: 4 People
TIME: 2 hr 40 min
COOKING TIME: 1 hr 50 min
INGREDIENTS:
  • 2 Chicken breasts on the bone
  • 2 Chicken leg quarters
  • Salt to taste
  • 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 * -
  • Chervil
  • Estragon
DIRECTIONS:
Step 1
Step 1
Step 1
Season the chicken with salt and pepper.
Step 2
Step 2
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
Step 3
Step 3
Heat up a pan with oil and pan fry the chicken breasts until golden and crispy on both sides. Add butter to caramelize it all around.
Step 4
Step 4
Step 4
Heat up the oven to 250°F/120°C and cook until the center temperature of the chicken breasts is 150°F/65°C. Let it rest for 10 minutes.
Step 5 Sauce
Step 5 Sauce
Step 5 Sauce
Sauté the shallots in butter at low temperature until soft and see-through.
Step 6
Step 6
Step 6
Add the white wine, chicken stock. Reduce until half. Add the cream, estragon, and parsley. Simmer for 15-20 minutes on low heat.
Step 7
Step 7
Step 7
Strain the sauce through a sieve. Whisk in the mustard and season with salt and pepper. Reduce it to a nice consistency.
Step 8 Baby greens *
Step 8 Baby greens *
Step 8 Baby greens *
Cut the carrots, radishes, onions, and the broccoli to small and even pieces.
Step 9 Broccoli Purée
Step 9 Broccoli Purée
Step 9 Broccoli Purée
Cook the broccoli in salted water until soft and tender. Strain and mix to a purée. Add the butter while mixing. Season with salt and pepper.
Step 10
Step 10
Step 10
Put a pot with water to boil with salt. Blanch the greens, one at a time, and chill them in ice water.
Step 11
Step 11
Step 11
Before serving, heat up the greens in a pan with butter, water, salt, and pepper.