Sauté de Poulet à la Moutarde
Sauté de Poulet à la Moutarde·(so-tay duh poo-lay ah lah moo-tard)
La Cantine à la Maison: The Midday Anchor
If there is a single dish that transports a child of the French suburbs straight back to their grandmother's bustling kitchen, it is this one. This isn't the fussy, tweezer-plated illusion of France sold in Hollywood; it is how real families eat on a Tuesday night. The magic happens in a single pan, relying on the alchemy of sharp Dijon, crisp white wine, heavy cream, and the deeply caramelized drippings of a perfectly seared chicken thigh. The only secret you need to know is patience for the sear, and the absolute restraint to take the pan off the heat before adding the mustard so it keeps its pungent kick without turning bitter.
Before you start
Dry the chicken completely before searing.
Moisture is the enemy of a crisp, golden sear. Pat the chicken thighs completely dry with paper towels before seasoning with salt and pepper.
Ingredients
- bone-in skin-on chicken thighs6 large
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- olive oil1 tbsp
- unsalted butter1 tbsp
- shallots2 large
- cloves garlic2 small
- dry white wine1/2 cup
- chicken broth3/4 cup
- sprigs fresh thyme4 med
- bay leaf1 med
- heavy cream1/2 cup
- sour cream1 tbsp
- smooth Dijon mustard3 tbsp
- whole grain mustard1 tbsp
- fresh flat-leaf parsley1/4 cup
Method
- 01
Sear the chicken thighs skin-side down until deeply browned.
Place a heavy-bottomed skillet or Dutch oven over medium-high heat with the olive oil and butter. Once the butter stops foaming, add the seasoned chicken skin-side down. Do not crowd the pan; work in batches if needed. Let them sear undisturbed for 6 to 8 minutes, flip to cook for 4 more minutes, then remove to a plate.
- 02
Sauté the aromatics in the rendered fat.
Pour off all but two tablespoons of the rendered chicken fat. Lower the heat to medium, add the minced shallots to the pan, and cook until translucent. Stir in the garlic and cook for just sixty seconds until fragrant.
- 03
Deglaze the pan with dry white wine.
Pour in the wine and use a wooden spoon to aggressively scrape up every caramelized brown bit stuck to the bottom of the pan. Let the wine boil rapidly until the harsh alcohol smell dissipates and the liquid reduces by half.
- 04
Braise the chicken in the broth and herbs.
Pour in the chicken broth and add the thyme and bay leaf. Return the chicken to the pan, resting it skin-side up so it stays crispy above the liquid. Lower the heat, cover slightly ajar, and simmer for 20 to 25 minutes until the meat is completely tender.
- 05
Emulsify the mustard cream sauce entirely off the heat.
This is the grandmother's trick. Transfer the cooked chicken to a platter and discard the herbs. Remove the pan from the heat completely so the mustard doesn't boil and split the cream. Whisk in the heavy cream, sour cream, smooth Dijon, and whole grain mustard until velvety and smooth.
- 06
Coat the chicken and serve immediately.
Pour the luxurious golden sauce over the chicken or return the chicken to the pan to coat the bottom of the meat. Scatter the freshly chopped parsley over the top.
Notes
Do not let the sauce go to waste.
In a French household, the sauce is highly prized. Serve this alongside mashed potatoes, wide fresh egg noodles, or simply a crusty baguette to wipe the plate clean.
Why sour cream?
Traditional French recipes use crème fraîche épaisse, which resists splitting and has a natural tang. Stirring a tablespoon of sour cream into standard American heavy cream perfectly replicates this authentic flavor profile.
From Cook French in America.