Recipes, Chicken Recipes

Chicken w/ dijon mustard sauce

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This is a French classic that is very easy to make and will please all at the table. It’s worth noting that this dish is just as good made with Normandy cider as it is with wine. I tend to add the mustard right at the end to ensure it keeps its tang and vibrancy. This is probably my favourite celebration of chicken!

An overhead shot of a casserole with chicken in a Dijon mustard sauce, with a plate of croutons on the side.

Serves 4

Ingredients

Shop the ingredients

Directions

  1. In a heavy casserole large enough to fit all the chicken, melt the butter and oil together.
  2. Lay in the well seasoned chicken pieces skin side down and gently fry taking care not to burn the oils.
  3. Sauté until deep golden brown. Turn all the leg meat pieces and do the same on the other side but not the breast pieces. They should only be fried on the skin side.
  4. Remove these to a plate to be joined by the rest when done.
  5. Add the shallots to the fat and cook with the bay and thyme leaves until non other than totally tender.
  6. Add the garlic and cook until tender.
  7. Now pour in the wine and vinegar and evaporate rapidly until completely gone.
  8. Stir in the flour and cook for a minute or so before slowly whisking in the stock.
  9. Return the chicken to the pot and simmer on the stove top very gently for 30 minutes or so with the lid on.
  10. Stir in the cream and lastly just before serving stir in the Dijon mustard. Added too early and you will lose its ‘bite’.
  11. Give the seasoning a final check, adding maybe a small squeeze of lemon juice and serve with croutons and chives.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.