Chicken in mustard sauce
======================== 2026-08-20


Comment: This is the same recipe as the well-known rabbit with mustard sauce, but not everyone eats rabbit. If you do, of course use a rabbit cut into 8 pieces or prepared saddles, and don't cook it for as long. Sear and brown the chicken well initially, as it will only be braised later.
You can also use sliced chicken or turkey and proceed in the same way, but at the end, instead of cooking the chicken for 20 minutes, simply reheat it for a few minutes in the sauce.

For the mustard, ideally use a strong, smooth dijon mustard (*), however, you can also use whole-grain mustard for a more subtle flavor.
(*) It's a shame that you can no longer find really strong mustard, like in the past (say, in the 1960s). I think tastes have changed...

A great tip: add 1/4 of a preserved lemon, cut into small dice, to the sauce (remember, you don't use the pulp of the preserved lemon).



4 people

Ingredients:
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800 g chicken thighs
2+ sprigs of thyme
1 bay leaf (fresh or 2 dried)
2 or 3 sage leaves (not more)
2 crushed garlic cloves
2+ tablespoons grain mustard or dijon (sharp) or a mix of both
1 dl cream (35% MF)
1 small onion or shallot chopped
2- dl dry white wine
3 chicken stock
~1 tablespoon of flour slightly heap
100 g lardons (opt)
EVOO


Preparation:
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Golden the lardons in a frying pan and reserve on absorbant paper.

Brown the chicken on both sides in a little EVOO, in a rather hot dutch oven, starting by the skin side. We want a nice color on both sides. Reserve the chicken, salt it, pepper and sprinkle it with the flour.

If using chicken strips, proceed the same way, but only golden the meat for 1 to 2 minutes.

Deglaze the pot with the wine, reduce it somewhat, and add it to the reserved chicken.

Reduce the eat and sweat the shallot/onion in a little EVOO.

Add the stock (*), garlic, and bouquet garni. Add the cream, then the chicken and the deglazing wine. Bring to a boil, stirring to dilute the flour, then reduce the heat and simmer for about 20 minutes, partially covered, turning the chicken halfway through cooking.

(*) Depending on the size of your pot, don't add all the stock; add more after adding the chicken to just cover it, otherwise there will be too much sauce.

Then reduce the heat, add the mustard and bacon, and mix well before serving.