Poulet à la Moutarde (Creamy Dijon Chicken)

Golden-seared chicken thighs simmered in white wine and stock, then finished in a silky Dijon cream sauce with shallots and parsley. Bistro comfort with buttery potatoes and green beans.

Ingredients

• 2 lb boneless chicken thighs
• 3 shallots or 1 small onion, sliced
• 3 garlic cloves, sliced
• 2 cups chicken broth
• ⅔ cup heavy cream
• 3 tbsp Dijon mustard
• 2 tbsp butter, divided
• chopped parsley
• 1½ lb baby potatoes
• 12 oz green beans

From your pantry: 2 tbsp oil, 1 cup dry white wine (or extra broth), 2 bay leaves, salt, pepper.

Instructions

1. Boil the potatoes in salted water until tender, 15 to 18 minutes, adding the green beans for the last 4 minutes. Drain and toss with 1 tbsp butter and salt.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high and sear the chicken until deep golden, 4 to 5 minutes per side. Move to a plate.
3. Lower the heat to medium, add the remaining butter, the shallots and garlic and cook until soft, about 4 minutes. Pour in the wine and scrape up the browned bits; boil until reduced by about three-quarters.
4. Add the broth and bay leaves, return the chicken and simmer uncovered until the liquid has reduced by half and the chicken reaches 175°F, 10 to 12 minutes.
5. Stir in the cream and mustard and simmer 5 to 8 minutes until the sauce coats a spoon. Season, scatter with parsley and serve with the potatoes and beans.

Tip: Add the mustard at the end and do not let it boil hard, or it loses its sharp bite. A spoon of grainy mustard along with the Dijon adds a nice texture.

Nutrition per serving

Good for

Adapted from Great British Chefs.

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