Classic Poulet à la Moutarde
Pan-seared chicken thighs simmered in a rich, tangy dijon mustard and white wine cream sauce.
Recipe Author
Riff Kitchen@riffkitchen
Classic Poulet à la Moutarde
Pan-seared chicken thighs simmered in a rich, tangy dijon mustard and white wine cream sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Medium
Chef's note
This bistro classic relies on simple pantry staples to create a sophisticated, velvety sauce in under thirty minutes.
Method
8 steps · tap one to tick it off
Tips
Pat the chicken skin very dry. Dry skin browns in the 8 minutes; damp skin steams and sticks. Use paper towels before seasoning.
Return the chicken skin-side up. Keep the browned skin above the sauce while it simmers, so only the underside sits in the cream.
Simmer gently once the mustard is in. A hard boil dulls the Dijon's bite and can split the sauce. Small bubbles for the 5 minutes are enough.
Swaps
No dry white wine? Chicken stock with a splash of white wine vinegar or lemon juice.
No heavy cream? Crème fraîche, which resists curdling and adds tang. Stir it in over low heat.
No shallot? A little finely chopped yellow onion.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens in the fridge; loosen it with a splash of stock.
Freezer: Not worth freezing: the cream sauce splits on thawing. The seared chicken alone keeps 2 to 3 months.
Reheat: In a covered skillet over low heat with a splash of stock until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
This bistro classic relies on simple pantry staples to create a sophisticated, velvety sauce in under thirty minutes.
Instructions
Follow the steps to perfection.
Tips
Pat the chicken skin very dry. Dry skin browns in the 8 minutes; damp skin steams and sticks. Use paper towels before seasoning.
Return the chicken skin-side up. Keep the browned skin above the sauce while it simmers, so only the underside sits in the cream.
Simmer gently once the mustard is in. A hard boil dulls the Dijon's bite and can split the sauce. Small bubbles for the 5 minutes are enough.
Swaps
No dry white wine? Chicken stock with a splash of white wine vinegar or lemon juice.
No heavy cream? Crème fraîche, which resists curdling and adds tang. Stir it in over low heat.
No shallot? A little finely chopped yellow onion.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens in the fridge; loosen it with a splash of stock.
Freezer: Not worth freezing: the cream sauce splits on thawing. The seared chicken alone keeps 2 to 3 months.
Reheat: In a covered skillet over low heat with a splash of stock until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix