Mustard Chicken
Ingredients
- 600 gChicken thigh (cubed)
- 2 pcShallot (minced)
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 tbspWheat flour
- 100 mlDry white wine
- 200 mlCream
- 2 tbspMustard
- 1 tbspWhole grain mustard
- 2 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender chicken pieces coated in a smooth, bound sauce. The mustard provides a sharp kick that wakes up the palate, balanced by the richness of the reduced cream.
- 1
Cut the chicken into regular 3 cm cubes. Finely mince the shallots.
- 2
Heat oil and butter in a sauté pan. When the butter foams, brown the chicken on all sides until a golden crust forms. Season with salt and pepper.
- 3
Add the shallots and sweat for 2 minutes. Sprinkle with flour and stir to coat the meat. Pour in the white wine to deglaze, scraping the bottom with a spatula to release the juices.
- 4
Add the cream, thyme, and both mustards. Mix until the sauce is smooth. Simmer on low heat until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce once the mustard is added to prevent it from turning bitter.
- Use a very dry white wine to cut through the richness of the cream.
How long does this dish keep?
Keeps for 48h in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.
