Entree: Canada – Montreal – Poulet à la Dijonnaise (Pan-seared chicken in a creamy Dijon mustard sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour, for dredging
- 1 large shallot, finely chopped, about 2 oz (60 g)
- 2 cloves garlic, minced, about 6 g
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 3 tbsp (45 g) Dijon mustard
- 1 tbsp (15 g) whole-grain mustard
- 3/4 cup (180 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley for garnish
Instructions
1. Pat the chicken dry, season both sides with salt and pepper, and lightly dredge in the flour, shaking off excess.
2. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat until shimmering. Add the chicken, skin-side down, and brown until deep golden, about 6–8 minutes. Flip and brown the other side 4–5 minutes. Transfer chicken to a plate and set aside.
3. Reduce heat to medium. Add the remaining 1 tbsp butter to the pan, then add the shallot and sauté until translucent, about 2–3 minutes. Add the garlic and cook 30–45 seconds until fragrant.
4. Pour in the white wine to deglaze, scraping up browned bits from the pan, and simmer until reduced by half, about 2–3 minutes.
5. Stir in the chicken stock, Dijon mustard, whole-grain mustard, and thyme. Whisk to combine, then add the heavy cream. Bring to a gentle simmer and let the sauce thicken slightly, about 3–4 minutes.
6. Return the chicken to the skillet, skin-side up, spooning sauce over the pieces. Reduce heat to low, cover partially, and simmer until the chicken is cooked through, about 15–20 minutes (internal temperature 165°F / 74°C).
7. Remove from heat, stir in the lemon juice, taste and adjust seasoning. Garnish with chopped parsley and serve hot with potatoes, rice, or crusty bread to soak up the sauce.
