As winter approaches, I can’t assist however discover consolation in heat meals like this hen in mustard sauce recipe. This French dish, Poulet à la Moutarde, is an unbelievable one-pot meal that you could make with substances you most likely have already got readily available.
Hen in Mustard Sauce: the bottom
To create this hen in mustard sauce recipe, you’ll clearly want hen. The hen might be made up of any half: drumstick, thigh, and even breast.
Nonetheless, you need to ideally use hen that also has the pores and skin on so as to brown the hen properly with out drying it out.
The Mustard
The mustard on this recipe takes on a vital position in offering improbable taste to the meal.
That’s why I recommend utilizing the highest quality mustard you will get your arms on.
Maille has been my go-to each in France and the U.S. No different mustard model has crafted the number of flavors and mastered them fairly like Maille has.
Maille not too long ago gifted me with their restricted version Black Truffle Cep and Chablis taste, so for the photographed recipe right here, I used a mixture of that and the unique taste.
Because the mustard-laden hen browns in your pot, the mustard will stick with the underside of the pot. This isn’t an issue, however fairly an exquisite element of this meal.
When you add some white wine and hen broth, all these wonderful mustard bits might be scraped from the pot and turn out to be one with the heavenly sauce.
Substitutes
I make most one-pot meals with the intention of probably not measuring or fussing with substances. If the meal goes to be straightforward, I can’t be too strict with measurements and substances, proper?
For instance, on this recipe, I sometimes use thyme and a bay leaf as a part of my bouquet garni. This can be a most popular mixture, however after I’ve run out of thyme earlier than, I’ve used a small sprig of tarragon as an alternative.
There’s additionally a dose of milk on this recipe to mellow out the sauce. You need to use cream for a richer sauce, and even creme fraiche, however complete milk has all the time finished simply high-quality for me.
As well as, I like utilizing crispy onions in a lot of my stews and sauces. The crispy onions are coated in a flour combination that assist thicken the sauce.
Should you’re utilizing an everyday onion, you’ll be able to merely add a tablespoon of flour to thicken the sauce, or simply use heavy cream or creme fraîche fairly than milk later within the recipe. I’ve made all these notes within the recipe card to your comfort.
To Take pleasure in
My favourite option to eat this hen with mustard sauce is to serve it with a giant chunk of crusty French bread and a easy kale salad.
The hen has wealthy taste, so there’s no sense in creating any aspect dishes that can compete with that. One other aspect that will work nicely is traditional mashed potatoes, as its comforting nature compliments the hen fantastically.
This publish has been made in collaboration with Maille.
Elements
- 4 items to five of hen, ideally drumsticks and thighs with pores and skin on
- 1/3 cup high quality dijon mustard, or extra, if wanted
- salt for the hen
- 2 tbsp unsalted butter
- 1/2 cup crispy onions, or one small onion thinly sliced*
- 1 can low-sodium hen broth, (14.5 oz)
- 1 cup dry white wine
- 1/4 cup complete milk **, or creme fraiche, or heavy cream
- 4 sprigs thyme
- 1 bay leaf
Directions
- Season each side of the hen with a beneficiant pinch of salt. Then spoon the mustard over the hen, utilizing your fingers to rub the mustard everywhere in the hen (back and front).
- Soften the butter in a big, heavy backside pot (a dutch oven is nice too) over medium-high warmth. As soon as the pot is scorching, add within the hen. Prepare dinner all sides till fantastically browned; roughly 5 minutes all sides. Take away the hen from the pot and place the items on a plate to relaxation quickly.
- Decrease the temperature to medium. To the pot, add the crispy onions and provides them a fast sauté for a minute. (Should you’re utilizing common onion, add a tablespoon of flour to the pot first, and stir for a minute till a paste-like combination kinds. Then add the common onion slices and sauté till softened and translucent; about 5 minutes.)
- Pour within the hen inventory and wine, and produce the combination to a boil. Prepare dinner till the aroma of alcohol is gone; about 4 to five minutes. The liquid ought to have decreased a bit as nicely. Pour within the milk and provides it a stir.
- Cut back the temperature to medium-low, and switch the hen again into the pot, pouring any residual juices in with it. Tie the bay leaf and thyme along with kitchen string, then add to the pot.
- Put the lid on the pot and cook dinner for 45 to 50 minutes. The hen must be tender and the liquid within the pot ought to have considerably decreased and be thick. Take away the herb bouquet earlier than serving.
Notes
*Should you’re utilizing an everyday onion, you’ll be able to add a tablespoon of flour to assist thicken the sauce the best way the crispy onions would have.
**This recipe does completely nicely with milk, however should you’re on the lookout for further richness, go for the creme fraiche or heavy cream.
Vitamin Info:
Yield: 4
Serving Dimension: 4 Servings
Quantity Per Serving:
Energy: 423
