Mustard Chicken (Poulet a La Moutarde)
This recipe presents a rustic French-inspired Mustard Chicken, featuring whole chicken wings browned with crispy bacon, then simmered in a rich, tangy Dijon mustard and white wine sauce. Enhanced with aromatic thyme and mustard seeds, and finished with crème fraîche, it's a flavorful main course with a perfect balance of savory, creamy, and piquant notes, ideal for a hearty meal.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning and simmering
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk For combining the mustard mixture
- 1 Slotted Spoon or Tongs For removing bacon and chicken
Ingredients
Main
- 3/4 cup Dijon mustard
- 1/4 teaspoon paprika
- fresh ground pepper to taste
- 1 teaspoon sea salt
- 15 chicken wings not broken down
- 1/2 lb bacon sliced and diced
- 1 small onion finely chopped
- 2 teaspoons thyme leaves
- 1 cup white wine I used Portuguese vinho verde
- 1/2 tablespoon yellow mustard seeds
- 1/2 tablespoon brown mustard seeds
- 3 tablespoons creme fraiche
- flat leaf parsley chopped for garnish
Instructions
- In a small bowl, whisk together the Dijon mustard, paprika, sea salt, and fresh ground pepper; set aside.
- Heat the Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy and most of the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Pat the chicken wings thoroughly dry. Place them in the hot bacon fat and brown on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the browned chicken and set aside.
- Add the finely chopped onion, thyme leaves, yellow mustard seeds, and brown mustard seeds to the pot with the remaining bacon fat. Sauté over medium heat until the onion is softened and translucent, about 5-7 minutes.
- Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits (fond) into the liquid.
- Return the browned chicken wings to the pot, nestling them into the onion and wine mixture.
- Spoon the prepared Dijon mustard mixture over the chicken, ensuring each piece is well coated.
- Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and cook for approximately 45-60 minutes, or until the chicken is tender and cooked through.
- Just before serving, stir in the crème fraîche until fully incorporated and the sauce is creamy.
- Garnish generously with fresh chopped flat-leaf parsley and the reserved crispy bacon pieces before serving warm.
Notes
1. **Chicken Wings:** While the recipe specifies 'not broken down', consider separating flats and drumettes for more even browning and easier portioning. This also allows more surface area for the sauce to cling to. Ensure the wings are patted very dry before browning to achieve a crispier skin. 2. **Mustard Quality:** The Dijon mustard is the star here. Use a high-quality, authentic Dijon for the best flavor profile. The mustard seeds add a textural and visual element; toast them briefly with the onions for enhanced aroma. 3. **Deglazing:** Don't skip the deglazing step with white wine. It's crucial for incorporating the flavorful fond (browned bits) from the bottom of the pot into the sauce, deepening its complexity. 4. **Crème Fraîche:** Stir in the crème fraîche off the heat or just at the very end to prevent it from curdling and to maintain its smooth, rich texture. It adds a lovely tang and creaminess that balances the mustard.