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French Mustard Chicken (Poulet à la Moutarde)

French Mustard Chicken (Poulet à la Moutarde)
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French Mustard Chicken, or Poulet à la Moutarde, is a cozy, classic French dish that feels elegant but is surprisingly easy to make. Juicy chicken thighs are seared until golden, then gently braised in a rich mustard cream sauce with bacon, shallots, and white wine. The result is tender chicken and a silky, flavorful sauce perfect for spooning over mashed potatoes, rice, or crusty bread.

Ingredients

Scale

  • 8 bone-in, skin-on chicken thighs

  • Salt and freshly ground pepper, to taste

  • ½ cup Dijon mustard

  • 1 tablespoon extra-virgin olive oil, divided

  • 4 slices thick-cut bacon, diced

  • 2 large shallots, minced

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves

  • 1 cup dry white wine

  • 2 teaspoons flour

  • 1 cup chicken broth

  • ½ cup heavy cream

  • 2 tablespoons grainy (whole-grain) mustard

  • ¼ cup chopped parsley

  • Thyme sprigs, for garnish

Equipment: Dutch oven or large braiser with lid

Instructions

1. Season the chicken

Season chicken thighs with salt and pepper. Rub Dijon mustard all over each piece until well coated. Set aside.

2. Cook the bacon

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat.
Add diced bacon and cook until golden and crisp (about 5 minutes).
Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the pot.

3. Brown the chicken

Add chicken thighs and sear on all sides until golden brown, about 4–5 minutes per side.
Remove and reserve with the bacon.

4. Build the flavor base

Add remaining olive oil, then sauté shallots until soft (about 3 minutes).
Add garlic and cook 1 minute until fragrant. Stir in thyme.

5. Deglaze

Pour in white wine and scrape up browned bits from the bottom of the pan.
Simmer until the wine is mostly reduced (3–4 minutes).

6. Simmer

Stir in flour to form a light paste.
Add chicken broth and bring to a boil.
Return chicken (skin-side up), bacon, and juices to the pot.
Reduce heat, cover, and simmer 15–20 minutes until chicken reaches 165°F internally.

7. Finish the sauce

Stir in heavy cream and grainy mustard.
Simmer uncovered until sauce thickens to your liking.
Taste and adjust seasoning.

8. Serve

Sprinkle with parsley and garnish with thyme sprigs. Serve hot.

Notes

  • Pat chicken dry first for crispier browning.

  • Use good Dijon mustard — it’s the main flavor.

  • Don’t rush browning — color = flavor.

  • Serve with: mashed potatoes, egg noodles, rice, or crusty bread.

  • Make ahead: cook everything except cream/mustard, then add them when reheating.

Find it online: https://biteseason.com/french-mustard-chicken-poulet-a-la-moutarde/