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Chicken with mustard (Poulet à la moutarde) from My Paris Kitchen: Recipes and Stories (page 169) by David Lebovitz

  • chicken thighs
  • crème fraîche
  • mustard seeds
  • Dijon mustard
  • onions
  • paprika
  • thyme
  • white wine
  • chicken legs
  • smoked bacon

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Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche.

  • Rinshin on April 27, 2018

    This is now my third favorite western style chicken thigh recipes. Others are Chicken Canzanese from Cook's Illustrated and Crispy braised chicken thighs with cabbage and bacon from Serious Eats (both by Kenji Lopez Alt). I like all three equally. I knew right off that these thighs would need a blast of broiler heat to crisp up the skins before serving like other two recipes. I broiled high for 7min. Skins did stick a lot while browning because of the Dijon mustard. 2 pieces stuck badly enough to pull off the skins. Not sure how I am going to handle that next time - perhaps rub the mustard mixture except on the skins. Used sour cream instead of creme fraiche and that was perfectly fine. Used Pinot Gris for white wine. Since mustard seed color was not specified, I used combo yellow and black. Enough sauce to liberally coat fettuccine. Photo added.

  • Melanie on July 09, 2017

    Chiming in with the chorus here - make this dish! I served with linguine.

  • bwhip on March 08, 2017

    Such great flavor. Pretty easy to put together. I also put the chicken under the broiler just before serving to crisp up the skin, which was an excellent suggestion.

  • TrishaCP on December 07, 2016

    This was incredible served with fresh cavatelli pasta. I took the advice of others and crisped the skin under the broiler. I also did find that the mustard really stuck to the pan, making it difficult to brown the chicken (I was using a Le Creuset braiser), but it was sufficient to create a perfect fond for the sauce. I used heavy cream.

  • blintz on October 16, 2016

    A perfect recipe for company. We made it with bone-in thighs and served it with Ottolenghi's Sweet Corn Polenta from Plenty with the very last corn at the farmers' market. Made the recipe in the afternoon and then heated up the pan and added the creme fraiche, etc., to make the sauce right before serving a couple of hours later. Definitely improved by a few minutes under the broiler to crisp up the skin. Garnished with thyme branches instead of parsley.

  • stef on September 05, 2016

    Delicious. Hubby kept saying over and over how much he loved the sauce. Next time I will use my cast iron which is better seasoned than my all clad. Used thighs bone in

  • imaluckyducky on July 29, 2016

    5/5 I don't think I've ever seen my family so readily eat dark chicken meat in their lives. Will make again!

  • HerBoudoir on December 15, 2015

    A simple recipe worthy of the hype. I did go ahead and make fresh herb pasta as suggested because I was feeling ambitious; it was an excellent pairing. It would have also been wonderful over egg noodles, orzo, or cous cous, all of which would make this a weeknight meal. I used creme fraiche since I had it for another recipe this week; heavy cream or even sour cream would have worked just fine too.

  • Zosia on March 18, 2015

    Unbelievable flavour from simple ingredients and surprisingly little time and effort. Following Delys77's recommendation, I popped the chicken under the broiler to re-crisp the skin just before serving. I used grainy mustard and cream for the sauce.

  • SACarlson on January 25, 2015

    I'm a sucker for the combination of chicken, creme fraiche and mustard! This recipe exceeded all expectations. Will definitely make it again. I agree with Astrid5555 that this tastes like it was slow-cooked, but was actually quite quick to make.

  • Astrid5555 on November 25, 2014

    Surprisingly, this recipe is on the quick side, but tastes as if the stew has been cooking for hours. Could not get enough of the sauce!

  • FJT on October 19, 2014

    Easy and full of flavour. I served this (as suggested in the recipe) with celeriac puree and this was a winning combination.

  • chawkins on June 27, 2014

    A lovely dish that is easy to put together with simple ingredients. It did take some effort to pry the chicken off the pan when browning them because of the mustard marinade, but as pointed out by the previous reviewer, the stuck bits became part of the sauce. I used grainly mustard and heavy cream.

  • DKennedy on June 23, 2014

    Page 167 A quintessential bistro dish. The bacon (1/2 package, cut into lardoons), mustard (I used 1/2 grainy, 1/2 smooth dijon), and cream (I used cream, not creme fraiche) thickens up beautifully. This dish comes together almost effortlessly though the resulting sauce would lead you to believe this had been stewing all day. I loved how the crisp skin that stuck to my pan became part of the sauce. Delay's suggestion to put the chicken under the broiler to re-crsip the skin is a good one.

  • Delys77 on June 02, 2014

    This is a very simple braise that yields an absolutely delicious sauce. The bacon, mustard, and cream along with the natural juices of the chicken make for a semi thick jus that beautifully enrobes the chicken. I would say the chicken needs about 18 minutes on medium low. Also, it might be worthwhile to pop the chicken under the broiler to re-crsip the skin.

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