Classic Poulet Au Moutarde: French Mustard Chicken Delight

Ingredients

• 4 (about 680 g / 1.5 lb)bone-in, skin-on chicken thighs
• to tastesalt and black pepper
• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, finely chopped
• 3 clovesgarlic, minced
• 240 ml (1 cup)dry white wine
• 240 ml (1 cup)chicken broth
• 45 g (3 tablespoons)Dijon mustard
• 15 g (1 tablespoon)wholegrain mustard
• 120 ml (1/2 cup)heavy cream
• to garnishfresh thyme sprigs

Instructions

1. 1

   Season the chicken

   Season the chicken thighs with salt and black pepper.

2. 2

   Brown the thighs

   Warm the olive oil in a large skillet over medium heat. Put the thighs in skin-side down and sear for about 5–7 minutes, until golden brown. Turn them over and cook for another 5 minutes, then remove from the skillet and set aside.

3. 3

   Cook the aromatics

   Add the onion to the same skillet and sauté for about 3–4 minutes, until translucent. Stir in the garlic and cook for about 1 minute, until fragrant.

4. 4

   Simmer the wine

   Pour in the dry white wine, scraping the browned bits from the bottom of the skillet. Simmer for 2–3 minutes.

5. 5

   Stir in mustard

   Add the chicken broth, Dijon mustard and wholegrain mustard, then stir to combine.

6. 6

   Cook the chicken

   Return the seared thighs to the skillet. Cover and simmer for 15–20 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

7. 7

   Thicken the sauce

   Remove the cooked chicken from the skillet. Stir in the heavy cream and simmer for another 5 minutes, until the sauce has thickened slightly.

8. 8

   Finish and serve

   Return the chicken to the sauce, garnish with fresh thyme and serve.

What is poulet au moutarde?

Poulet au moutarde means mustard chicken in French and describes chicken served in a mustard-rich sauce. This version combines Dijon and wholegrain mustard with wine, broth and cream.

The method builds flavour in one skillet: the chicken browns first, then the sauce uses the same pan. Bone-in thighs suit the covered simmer, while the two mustards bring both a smooth tang and a more textured bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 0g protein, 0g carbs, 28g fat.

The chicken contributes most of the protein, while the cream and olive oil supply much of the fat; the wine, broth and mustard add smaller amounts. Serve a thigh with a generous portion of green vegetables and a measured side of potatoes or bread to round out the plate.

Why use two mustards?

Dijon mustard: it blends readily into the sauce and gives it a sharp, even mustard flavour.

Wholegrain mustard: its visible seeds add texture and a milder mustard note. Stir both into the broth before returning the chicken to the pan.

Get a good sear

Skin-side down: give the thighs about 5–7 minutes over medium heat to develop a golden surface. Turn them and cook for another 5 minutes before setting them aside.

Pan space: arrange the chicken so it can make contact with the skillet. If the pieces are crowded, browning may be uneven.

Build the sauce in stages

Onion and garlic: cook the onion until translucent, then add garlic for about a minute, just until fragrant.

Wine and browned bits: scrape the bottom of the pan as the wine goes in, then simmer for 2–3 minutes. Those browned bits become part of the sauce rather than being left behind.

Check the chicken and sauce

Chicken: after 15–20 minutes of covered simmering, check that the thickest part reaches 74°C (165°F). The recipe’s timing is a guide; the temperature is the doneness cue.

Cream: add it after removing the cooked chicken and simmer for 5 minutes. The sauce should thicken slightly before the chicken goes back in.

What to serve alongside

Potatoes: boiled or mashed potatoes make an easy partner for the creamy mustard sauce.

Greens: serve with green beans or a simple salad to add freshness and contrast. Spoon the sauce over the chicken and accompanying sides at the table.

Recipe notes & tips

• Pat the chicken skin dry before seasoning if it is wet, to help it brown in the skillet.
• Keep the heat at medium while searing so the skin can colour without rushing the process.
• Scrape the pan thoroughly when adding the wine to loosen the browned pieces.
• Stir the mustards into the broth so they are distributed through the sauce.
• Use a thermometer to check the thickest part of a thigh reaches 74°C (165°F).

Variations

• Add mushrooms: sauté sliced mushrooms after removing the chicken and before cooking the onion.
• Use crème fraîche: swap it for the heavy cream for a tangier finish.
• Try tarragon: use a little tarragon as the garnish instead of thyme.
• Choose boneless thighs: reduce the simmering time as needed and check the internal temperature.
• Make it alcohol-free: replace the white wine with additional chicken broth.

Common mistakes to avoid

• Crowding the skillet: the chicken may brown unevenly; sear in batches if needed.
• Turning too soon: the skin may not have browned; let it sear for about 5–7 minutes before flipping.
• Skipping the pan scrape: browned bits stay stuck; loosen them with the wine before simmering.
• Boiling the sauce hard: it can reduce too quickly; keep it at a simmer after adding the cream.
• Guessing doneness: cooking time can vary; check for an internal temperature of 74°C (165°F).

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan over low heat until hot throughout, loosening the sauce with a splash of broth if needed.

Frequently asked questions