
Chicken a la Moutard
Ingredients
- 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
Preparation
- Preheat oven to 350°.
- Season chicken with salt and pepper.
- Heat olive oil in large skillet over medium-high heat and brown chicken on all sides.
- Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
- Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized.
- 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.
- 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.)