Mustard Chicken

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 572
• Protein: 30 g
• Carbs: 7 g
• Fat: 43 g

Ingredients

• 600 g Chicken thigh ( cubed )
• 2 piece Shallot ( minced )
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 200 ml Cream
• 2 tbsp Mustard
• 1 tbsp Whole grain mustard
• 2 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Chicken preparation

   Cut the chicken into regular 3 cm cubes. Finely mince the shallots.

2. Searing the meat

   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. Dusting and deglazing

   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. Binding the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 48h in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.