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Maille chicken a la moutarde article

Chicken a la Moutard


  • 1 whole chicken, cut into 8 serving pieces (about 3 ½ to 4 lbs.)
  • 3 tbsp. olive oil
  • 3 tbsp. butter
  • Handful of fresh thyme
  • 2 white onions, minced
  • 1 cup of whole pearl onions (optional
  • 1 cup coarsely chopped (or small whole) white mushrooms
  • 2 carrots, diced
  • 3 cloves garlic, finely minced
  • 2 tbsp. flour
  • 2 cups dry white wine
  • 4 tbsp. Maille® Dijon Originale mustard (Link opens in new window.)
  • 2 cups chicken stock
  • 1 cup heavy cream


  1. Preheat oven to 350°.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in large skillet over medium-high heat and brown chicken on all sides.
  4. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
  5. Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized.
  6. Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille® Dijon Originale mustard and cook until sauce is smooth.
  7. Arrange chicken, sauce, and vegetables in baking dish. Pour chicken stock over ingredients until pan is about ¾ full. Cover and bake 45 minutes or until chicken is thoroughly cooked. Stir in cream and cook an additional 5 minutes or until heated through.


Find the original recipe by clicking here. (Link opens in new window.)