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Poulet à la Dijonnaise

Serves 4 to 6 Entree chicken, Poultry

Poulet à la Dijonnaise

Hailing from the heart of Burgundy, Poulet à la Dijonnaise is a staple in the region’s everyday repertoire, where the fragrance of Dijon mustard and wine-laced cream signals the promise of a comforting meal. It's a dish that brings family to the table with its inviting aroma, embodying the straightforward yet generous spirit of home cooking in France's culinary landscape.

Expect tender chicken bathed in a velvety sauce, where the tang of Dijon mustard marries seamlessly with the richness of cream. The shallots lend a gentle sweetness, while a splash of white wine brightens the dish. Each bite is a harmonious blend of warmth and zest, seasoned simply with salt and pepper for a balanced finish.

Ingredients

  • 1chicken — cut into 8 pieces
  • 4 tbspDijon mustard
  • 200 mlheavy cream
  • 150 mldry white wine
  • 2shallots — minced
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Start by patting the chicken dry with paper towels to ensure a good sear. Season it generously with fine salt and black pepper on all sides. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is sizzling and slightly browned, add the chicken pieces skin-side down. Brown them until the skin is golden and crisp, about 6-8 minutes per side, ensuring the chicken is not overcrowded in the pan.
  2. While the chicken is browning, finely chop 2 shallots. Once the chicken is browned, remove it from the pan and set aside on a plate. Reduce the heat to medium and add the chopped shallots to the pan. Stir them in the chicken drippings until they become translucent and fragrant, about 3-4 minutes.
  3. Pour 150 ml of dry white wine into the pan with the shallots. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to the sauce. Allow the wine to simmer and reduce by half, which should take about 5 minutes, resulting in a slightly thickened and aromatic base.
  4. Stir in 4 tablespoons of Dijon mustard until fully incorporated into the wine reduction. Then, add 200 ml of heavy cream, stirring continuously to create a smooth sauce. Return the chicken pieces to the pan, nestling them into the sauce, ensuring they are well-coated.
  5. Cover the pan with a lid and reduce the heat to low. Let the chicken simmer gently in the sauce for about 25-30 minutes, or until the chicken is cooked through and tender. The chicken is done when the meat is no longer pink at the bone and the juices run clear when pierced with a knife.
  6. Once the chicken is cooked, taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Allow the dish to rest for a few minutes with the lid off, so the flavors meld and the sauce thickens slightly. Serve the Poulet à la Dijonnaise hot, spooning the rich sauce over the chicken, and enjoy the comforting, aromatic flavors typical of Burgundy.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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