Mastering French Classics: Starting with Poulet à la Moutarde
So here we are…the beginning of something new, a little ambitious, and, if we’re being honest, slightly intimidating! I’ve decided to step out of my comfort zone and dive into something I’ve been curious (and a little scared) to try for a while: mastering a handful of classic French dishes. Or at least attempting to! I am here to prove that if I can do this, you absolutely can too!
We all have those recipes we scroll past because they seem like too much… too many steps, too many ingredients we can’t pronounce, or just too time-consuming for a weeknight! But here’s the thing: every now and then, it’s good to take a leap of faith, get a little messy in the kitchen, and challenge ourselves a bit. Whether it’s in the kitchen or in life, there’s something incredibly rewarding about pushing past the fear and going for it anyway. And honestly? These French recipes are full of soul, comfort, and slow, simmering joy. Worth it. Not to mention how you’ll be impressing your friends and family with these French comfort dishes!
To kick off this series, we’re starting with a dish that is elegant but approachable, rich but balanced, and absolutely delicious: Poulet à la Moutarde.
What is Poulet à la Moutarde?
Translated literally, it means "mustard chicken." But that doesn’t even begin to do it justice. This dish features tender chicken braised in a creamy, tangy mustard sauce with plenty of herbs, shallots, and garlic. It's luxurious and cozy all at once—kind of like putting on your fanciest outfit just to sit on the couch with a glass of wine (which, let's be real, sounds like a perfect evening to me).
We’ll use two types of mustard to give the sauce depth and personality—a smooth Dijon and a grainy whole grain mustard. And while it might sound like a lot, I promise you: it comes together more easily than you think.
Why I Chose This Dish First
I wanted to start with a dish that felt a little elevated but still familiar. Chicken is something most of us already know how to cook, and mustard? It’s probably in your fridge right now. This recipe builds confidence—you get to braise something (which always makes you feel fancy), create a silky sauce from scratch, and serve something that looks and tastes impressive with just a little effort.
Don’t Be Intimidated
That’s going to be the recurring theme in this series: don’t let the unfamiliar scare you. We’re not striving for perfection here. We’re just trying new things, making a little mess, and discovering how much fun (and flavor) there is in learning.
So, let’s roll up our sleeves, pull out a bottle of wine (a chilled white Burgundy would be divine), and make some Poulet à la Moutarde. This is French comfort food at its best, and I can’t wait to show you just how doable it really is.
The Recipe: Poulet à la Moutarde (French Mustard Chicken)
Creamy, tangy, and full of fresh herbs and bold flavor, this dish is a go-to when I want something that feels like I tried really hard…even when I didn’t!
Serves 4–6
Ingredients
6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
2 shallots, thinly sliced
5 cloves garlic, finely minced
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/2 cup dry white wine (I used a Sauvignon Blanc)
1 cup chicken stock
1/2 cup heavy cream
4–6 sprigs fresh thyme
2 sprigs rosemary
1 bay leaf
Optional: chopped parsley for garnish
Crusty bread, mashed potatoes, or buttered noodles for serving
Instructions
1. Prep the Chicken
Let the chicken come to room temperature for about 30 minutes. Pat it dry with paper towels. This helps get that golden, crispy skin. Generously season with salt and pepper on both sides.
2. Brown the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until the skin is golden and crispy, about 5–7 minutes. Flip and brown the other side for another 4–5 minutes. Remove and set aside.
3. Sauté Shallots and Garlic
Reduce heat to medium. Add shallots and cook for 2–3 minutes until softened. Add garlic and sauté just until fragrant, about 30 seconds.
4. Stir in the Mustards
Add both the Dijon and whole grain mustard. Stir to coat the shallots and garlic and let everything toast together for about 1–2 minutes.
5. Deglaze and Build the Sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce slightly for 2–3 minutes. Then stir in the chicken stock and heavy cream.
6. Add the Chicken and Herbs
Nestle the chicken thighs back into the pan, skin-side up. Add the thyme, rosemary, and bay leaf. Bring everything to a gentle simmer.
7. Braise
Cover and let simmer on low for about 25–30 minutes, until the chicken is fully cooked and tender (internal temp should reach 165°F). Remove the lid and simmer for another 5–10 minutes to thicken the sauce slightly.
8. Serve
Top with fresh parsley if desired. Serve with mashed potatoes, buttered noodles, or warm crusty bread. Whatever helps you soak up every last bit of that sauce.
Tips for Success
Use bone-in, skin-on chicken: More flavor, more tenderness, and way more delicious.
Don’t rush the browning: You want deep, golden crust—that’s where the flavor starts.
Fresh herbs make all the difference: I always say “more is more” when it comes to fresh herbs. Don’t hold back!
Use what you have: No white wine? Extra chicken stock works fine. No fresh thyme? Dried is totally okay.
Make it ahead: This dish tastes even better the next day. It’s the perfect meal to reheat and impress yourself all over again.
A Note from My Kitchen to Yours
Every time I make this dish, I remember why I started this little French adventure in the first place. It’s not about being perfect—it’s about curiosity, courage, and creating something that feels like a hug in a bowl. So if you’ve ever looked at a “fancy” recipe and thought no way, let this be the one that changes your mind. Because friend, you can totally do this.