(Poulet à la moutarde) Serving each bite full of flavour and tenderness rolled in creaminess.
Know me a little, please!
Owing its creation and curation to French culinary values, Chicken Dijon is a dish loved due to its perfect blend of taste, richness and texture.
Chicken Dijon mustard: Arising from regional French cuisines, the flavour of this dish lies in Dijon mustard which makes it different from other chicken dishes. Burgundy (Bourgogne) is the place that lends the world, this creation of
Dijon mustard.
The Early 13th century marked Dijon (a
birthplace in Burgundy) as a prominent place to produce mustard seeds. Although the crowd shifted to using dijon distinctively only after 1856 after Jean Naigeon replaced vinegar with sour juice of unripe grapes (verjuice). Dijon started to gain importance in dishes and was being used extensively by people to enhance their curries.
Poulet à la moutarde: Poulet à la moutarde: Gaining popularity in North America and beyond, Chicken Dijon became a dish with simple ingredients added to boneless chicken (often enhanced with several ingredients based on the ingredients available in the particular place, they were experimented in.
Ingredients
- Boneless chicken pieces
- Salt (to taste)
- Pepper (to taste)
- Olive oil (10-15ml)
- Butter (1/4 of small cube)
- Garlic cloves (roughly crushed)
- Shallot/ Onion (1 small cup, roughly
- chopped)
- White wine (dry, 1/2 cup)
- Heavy cream (1 cup)
- Dijon mustard (as preferred ranging from
- 2-3 tablespoons)
- Dried thyme (as preferred)
- Fresh parsley (as preferred, roughly chopped)
Directions
Step 1: Dry chicken breasts or thighs (as per
your choice)
Step 2: Season it with pepper and salt
Step 3: To a deep-frying pan, on medium flame add in olive oil and further add butter to it.
When the butter blends in with the oil completely, add in the chicken breasts or thighs
(or any boneless piece is preferred). Cook the chicken flipping both the sides from time to time and turn off the gas as soon as the pieces turn golden. This might take 6-10 minutes for each side
Step 4: Keep aside the chicken
Step 5: Now add in more butter to the same skillet and add in chopped shallots and garlic and sauté until the shallot turns translucent or light golden. This might take a couple of minutes
Step 6: Now pour white wine to this and let it simmer until the wine is reduced to half of the amount that was poured. This might take a couple of minutes
Step 7: Add in heavy cream, Chicken Dijon mustard and thyme to this and let it simmer gently for 4 to 5 minutes. Do not forget to
stir occasionally
Step 8: Add in the chicken to this when the sauce gets slightly thickened and let it simmer for a couple of minutes more
Step 9: Garnish it with chopped parsley
Serving Tips
- Often paired with mashed potatoes or steamed vegetables or rice, the combination hits the palate with flavours at its originality
- Can be served with buttered greens as well
- Can be served with toasted bread and wine.
