Best 4 Poussin A La Moutarde Small Chicken With Mustard Recipes

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
• Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
• Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

HOUSE DIJON MUSTARD

Steps:

• Put the mustard seeds in a sealable container and fill with filtered water 2 inches above the mustard seeds. Let the seeds soak and plump in the refrigerator for at least 3 days.
• Strain the liquid off and rinse under cold water in a mesh strainer. The seeds will have a fish egg texture; this is exactly what you want.
• Mix the mustard seeds, vinegar, wine, 2 1/2 tablespoons salt, the garlic powder and sugar together in a large bowl. Use a blender to blend the mustard, but only about a cup at a time for about 20 to 30 seconds each time (in order to get a good puree as well as save your blender motor). This first puree will not get the seeds broken down much, and the result will be a coarse-ground mustard that will need to sit another day to soak. Blend the mustard again the next day, and let it sit again for another day. On the third blend, you should find it is ready to use, although you can blend as many times as you want to get the texture you desire. For the adventurous, add the xanthan powder if desired to increase the textural balance. Taste and adjust the salt as needed to balance the vinegar.
• Use on your favorite sausage, or to make a wonderful vinaigrette.

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
• Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
• Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

MUSTARD CHICKEN (POULET A LA MOUTARDE)

Steps:

• Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
• In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
• With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
• Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
• Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond).
• Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes.
• Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
• Serve with parsley as a garnish.