Chicken Braised in a Mustard Sauce is Delicious! | Chef Jean-Pierre
Hello There Friends! This recipe revives a classic from the 70s, a time when dishes were rich in flavor and tradition. Chicken Braised in Mustard Sauce, was always a sold-out favorite at my Restaurant. It is a succulent chicken bathed in a tangy, creamy mustard sauce, complemented by the robust flavors of bacon, mushrooms, and aromatic vegetables. Let me know what you think in the comments below!
RECIPE LINK:
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Cooked Roux:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Staub Dutch Oven:
❤️ Garlic Olive Oil:
❤️ Onion Salt:
❤️ Stainless Steel Strainer:
❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
❤️ Laser Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Creamy Mustard Chicken | The Tastiest Recipe
Learn how to make the most amazingly delicious Creamy Mustard Chicken. This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavour and I can guarantee, once you make this once, you’ll definitely make it again. Please enjoy!
Ingredients -
2 Tbsp (40ml) - Olive Oil, Divided
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Brown Onion, Diced
5g - Flat Leaf Parsley, Roughly Chopped
4g (5 Sprigs) - Thyme, Roughly Chopped
5 - Cloves of Garlic, Minced, Diced, or Sliced
200g - Streaky Bacon, Diced
1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
80ml - White Wine (Substitute for Vegetable or Chicken Stock)
500ml - Thickened Cream (Pouring Cream/Whipping Cream)
2 1/2 Tbsp (60g) - Dijon Mustard
1/2 Cup (50g) - Parmesan Cheese, Grated
2 Cups (80g) - Fresh Baby Spinach
Seasoning to Taste
Garnish with Grated Parmesan
Garnish with Flat Leaf Parsley
To Serve -
This dish can be eaten on its own or it can be served with rice, pasta, vegetables or with a salad.
Storage -
This can be placed in the fridge for up to 5 days and it can also be placed in the freezer in an airtight container for up to 4 months.
Reheating -
This can be placed in the microwave and heated in bursts to avoid/prevent the cream from splitting or, it can be placed into a pot or pan and heated gently over medium heat.
How to Make Vegetable Stock -
How to Make Chicken Stock -
Equipment I use - (Disclaimer) All links help support the channel.
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
Song - Pomelo
Artist - Jobii
Link -
Thanks for watching!
CHICKEN IN MUSTARD SAUCE
DELICIOUS CHICKEN WITH MUSTARD SAUCE.
SERVE 3
INGREDIENTS:
300 grams chicken breast fillet, sliced
1 tbsp. rice wine
1/4 tsp. onion powder
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
2 tbsp. dijon mustard
2+1 tbsp. cooking oil
2 cloves garlic, crushed
2 pcs. spring onion, chopped
1 tablespoonful plain flour
2 cups chicken stock
1/2 tbsp. fresh or dry thyme, chopped
In a bowl marinate chicken with rice wine, salt, ground black pepper, garlic powder and onion powder for at least one hour.
Toss chicken with Dijon Mustard until well coated, set aside.
Heat 2 tbsp. cooking oil in a pan, in a medium high heat
Fry the chicken 3-4 minutes each side or until golden brown, turning once, dish out and set aside.
In a same cleaned pan, heat 1 tbsp. cooking oil.
Saute garlic and spring onion for a minute.
Gradually add the flour, stir for 1 minute.
Add chicken stock, stir.
Add thyme, bring to the boil, continue to stir until sauce thicken.
Turn the heat to low then return chicken to pan.
Simmer about 10 minutes or until chicken is cooked.
Grilled Chicken in Mustard Sauce /Grilled Chicken with Creamy Mustard Sauce Recipe
Grilled Chicken in Mustard Sauce /Grilled Chicken with Creamy Mustard Sauce/ A quick and easy recipe of tasty Grilled Chicken in creamy Mustard Sauce
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Ingredients for Marination
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200 gm Boneless Chicken
1/2 Tsp Crushed Black pepper
1 Tsp Lemon Juice
Salt to taste
Ingredients For Sauce
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2 Tbsp Butter
3 Tbsp Finely Chopped Onion
1Tsp Minced Garlic
1/2 Tsp Crushed Black Pepper
3 Tbsp Heavy Cream
2 Tbsp Dijon Mustard / Regular Yellow Mustard
1/4 Cup Chicken Stock
1/2 Tsp Mustard Paste (Black) (optional)
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Dijon Mustard Chicken with Bacon!
Mustard Chicken Thighs and Bacon together in one skillet make the perfect meal! This dijon mustard chicken recipe is so simple, and only requires one pot. It’s made with white wine and cream for the most amazing flavor. Full of flavor and fool-proof!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
3/4 cup Dijon mustard divided
1/2 teaspoon smoked paprika
salt and pepper to taste
6 boneless skinless chicken thighs or breasts, whichever is your favorite
6 sliced thick cut bacon diced
1 cup dry white wine I used Sauvignon Blanc
1 tablespoon whole grain mustard
3 tablespoons heavy cream
6 sprigs fresh thyme
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Classic Chicken w/ Mustard Sauce
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