Poulet à la Moutarde (Mustard Cream Chicken)
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Ingredients
- 700 g boneless chicken thighs
- 2 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 200 ml double cream
- 150 ml chicken stock
- 2 shallots, finely sliced
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 34.6 g
- Carbohydrate
- 4.3 g
- of which sugars
- 2.9 g
- Fat
- 43 g
- of which saturates
- 21.5 g
- Fibre
- 1 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large frying pan and brown the chicken thighs for 6-7 minutes, then set aside.
- 2
Add the shallots to the pan and cook for 4 minutes until softened.
- 3
Pour in the chicken stock and let it bubble for 1 minute, scraping up any browned bits.
- 4
Return the chicken to the pan, cover and simmer for 15 minutes until cooked through with no pink remaining.
- 5
Stir in the double cream, dijon mustard and wholegrain mustard and simmer, uncovered, for 5 minutes until the sauce thickens slightly.
- 6
Season well and serve.
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