Monday, September 15, 2014

My Paris Kitchen: Poulet a la Moutarde

This recipe is directly from My Paris Kitchen, a book by David Lebovitz that delves into his experiences as an American chef living and eating in Paris that I reviewed here. 

I've made today the recipe on the cover of the book, which, surprisingly could be done entirely with basic ingredients I already had in the kitchen. 

I will definitely be making this recipe again. My sweet neighbors, who happened to stop in for dinner, are still talking about how great it was!  

The photos here are from my kitchen, as I follow the recipe from My Paris Kitchen
Quoting from the book...

Chicken with Mustard / Poulet a la moutarde

Serves 4 to 6 

1/2 cup (135g), plus 3 tablespoons Dijon mustard
1/4 teaspoon sweet or smoked paprika
Freshly ground black pepper
1/4 teaspoon sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces total)
1 cup (100g) diced smoked thick-cut bacon
1 small onion, peeled and finely diced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
1 cup (250 ml) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons creme fraiche (page 327) or heavy cream
Warm water (optional)
Chopped fresh flat-leaf parsley or chives, for garnish

1) Mix 1/2 cup (135g) of the Dijon mustard in a bowl with the paprika, a few generous grinds of the peppermill, and the salt.  Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of it underneath.

2) Heat a wide skillet with a cover or a Dutch oven over medium-high heat and add the bacon.  Cook the bacon, stirring frequently, until it's cooked through and just starting to brown.  Remove the bacon from the pan and drain on paper towels.  Leave about 1 tablespoon of bacon fat in the pan, discarding the rest.  Add the onion and cook for about 5 minutes, until soft and translucent.  Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.

3) Add a little bit of olive oil to the pan, if necessary, and place the chicken pieces in the pan in a single layer.  (If the don't all fit, cook them in two batches.)  Cook over medium-high heat, browning them on the other side.  It's important to get the chicken nicely colored as the coloring- as well as the darkened bits on the bottom of the pan, called the fond - will give the finished sauce its delicious flavor.

4) Remove the chicken pieces and put them in the bowl with the onions.  Add the wine to the hot pan, scraping the darkened bits off the bottom with a sturdy flat utensil.  Return the chicken pieces to the pan along with the bacon and onions.  Cover and cook over low to medium heat, turning the chicken in the sauce a few times during the cooking, until the chicken is cooked through, about 15 minutes.  Check doneness by sticking a knife into the meat next to the thigh bone; if it's red, continue cooking for a few more minutes.

5) Remove the pot from the heat and stir in the 3 tablespoons Dijon mustard, the mustard seeds, and the creme fraiche.  If the sauce has reduced and is quite thick, you can thin it with a little warm water.  Sprinkle chopped parsley over the top and serve.

We served it over leftover rice...that I reawakened with some chicken broth, butter, and parsley.  It was a good balance to the chicken, but I'll be trying it with some herbed wide noodles instead next time which should take the meal to the next level!  


Looking for dessert to go with this meal?  Try one of my favorites!

Plum Tart

French Chocolate Tarte with Dark Chocolate Ganache


  1. change 'smiked' paprika to smoked paprika

  2. Thanks so much for pointing that out! I've updated it...don't want anyone out there searching high and low for 'smiked paprika'!

  3. Sounds very D-Lish.I will try this soon

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