French🥩 Meat

Chicken in Dijon Mustard Sauce

Name: Chicken in Dijon Mustard Sauce
Total time: 40 min
Cuisine: French
Ingredients: 1 chicken; to taste salt; to taste pepper; ~2 tbsp flour; 40 g butter; ~2 bay leaves; a bit dried thyme; 200 ml white wine; 100-200 ml cream; 1 tbsp Dijon mustard; 2 egg yolks; to taste white pepper

⏱ 40 min

A simple yet delicious French-style braised chicken featuring a silky creamy mustard sauce made with Dijon mustard, white wine, and cream. The chicken is first seared until golden in butter, then braised in wine, and finished with a classic egg yolk-based liaison for a luxurious sauce. Minimal ingredients deliver rich, full-bodied flavour.

Adapted from a video by French Cooking Academy

Deliciously Simple One Pot Braised Chicken in Mustard Sauce with white Wine

Watch on YouTube

Ingredients

chickenbroken down into 4 pieces (can use thighs or breasts)1
saltto taste
pepperto taste
flouroptional light dusting for the chicken~2 tbspest.
butter40 g
bay leaves~2est.
dried thymea bit
white wine200 ml
creamadjust to taste100-200 ml

Steps

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1
Break the chicken into 4 pieces and season both sides with salt and pepper. If desired, dust lightly with flour to help remove excess moisture.
2
Melt the butter in the copper pan and place the chicken skin side down. Cook on medium to medium-high heat, patiently allowing it to colour golden, about 5 minutes or more. Flip and repeat on the other side.
3
Add bay leaves and dried thyme. Deglaze the pan with white wine (about 200 ml) to lift the caramelized bits from the bottom. The liquid should reach halfway up the chicken, not fully submerge it.
4
Cover the pot with a lid and braise for 20-25 minutes until the chicken is cooked through. Cooking time may vary depending on the size of the pieces.
5
Once cooked, verify the chicken reaches 75°C with a food thermometer. Remove the chicken, cover with foil, and keep warm in the oven at 50°C.
6
Turn up the heat and strain the sauce through a fine sieve to remove aromatics and impurities. Clean the pan and return the strained sauce.
7
Bring the sauce to a boil and reduce if necessary until it tastes slightly acidic with a strong chicken flavour and has good body.
8
Add cream (100-200 ml) to taste and gently stir. Simmer for 1-2 minutes to achieve the desired consistency, but do this reduction step before adding the egg liaison.
9
Pour some of the hot sauce into a bowl, whisk it together with 2 egg yolks to create a liaison (volute).
10
Gradually pour the egg liaison back into the pot while stirring constantly.
11
Add the Dijon mustard, starting with 1 tablespoon. Mix well and taste, adding more if you prefer a stronger mustard flavour.
12
Season with salt, white pepper, and cayenne pepper (or ground white pepper) to taste.
13
Turn the heat to very low and keep stirring gently for 1-2 minutes to gently cook the eggs and thicken the sauce, just as you would with a custard.
14
Return the chicken pieces to the sauce one by one, stirring gently. Serve with mashed potato or other sides, spooning the sauce over the chicken.

Chicken in Dijon Mustard Sauce

Ingredients

Steps

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