Deliciously Simple One Pot Braised Chicken in Mustard Sauce with White Wine
Video Stats
Recipe Overview
Overview
This recipe for Deliciously Simple One Pot Braised Chicken in Mustard Sauce with White Wine is a delightful exploration of French cooking that brings comfort and flavor to the dinner table. The dish begins with the careful preparation of chicken, which can be made using either thighs or breasts. The key to achieving a beautifully golden skin lies in dusting the chicken with flour before searing it in butter, which not only enhances the flavor but also helps to lock in moisture.
As the chicken cooks, the addition of white wine and a touch of cream creates a luscious sauce that perfectly complements the mustard’s sharpness. The technique of deglazing the pan with wine captures all the flavorful bits left behind, ensuring that nothing goes to waste. This method not only enriches the sauce but also highlights the importance of using quality ingredients, such as Dijon mustard, which is integral to this recipe.
The final touches involve mixing in egg yolks to bind the sauce, creating a velvety texture that clings beautifully to the chicken. This dish is not just about the cooking process; it’s about the experience of bringing family and friends together over a comforting meal. Serve it with mashed potatoes or a fresh salad for a complete dining experience. The simplicity of this recipe makes it approachable for home cooks, while the rich flavors ensure it will impress anyone at the table.
Overall, this one-pot dish is a testament to the beauty of French cuisine, showcasing how a few quality ingredients can come together to create something truly special. Whether you’re cooking for a family dinner or a special occasion, this braised chicken is sure to be a hit.
Recipe Details
Steps & Tips
Break down a chicken into four pieces and season with salt and pepper.
Dust the chicken with flour to remove moisture.
Tip: Dust the chicken with flour to remove moisture and prevent sticking.
Heat 40 grams of butter in a pan.
Cook the chicken skin side down until colored.
Add bay leaves and thyme to the pan.
Deglaze the pan with wine.
Tip: Use a lid while cooking to maintain moisture and heat.
Cover the pan and cook for 20-25 minutes.
Tip: Use a food thermometer to ensure chicken is cooked to a safe temperature of 50°C.
Remove the chicken and cover it with foil.
Filter the sauce using a sieve into another container.
Bring the cooking juices to a boil.
Add cream to the sauce and reduce for 1-2 minutes.
Tip: Add cream after reducing the wine to control the sauce's consistency.
Mix egg yolks with some of the sauce in a bowl.
Combine the egg yolk mixture back into the sauce.
Tip: Add mustard gradually to control the flavor intensity.
Add mustard to the sauce and adjust to taste.
Tip: Turn the heat to very low when adding the sauce to prevent boiling and curdling the eggs.
Add the chicken back into the sauce.
Serve the chicken with the sauce.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Dijon mustard is known for its smooth texture and sharp flavor, making it a staple in French cuisine.
- •Using a copper pan helps achieve an even sear on the chicken due to its superior heat conductivity.
- •Egg yolks can be used to thicken sauces, creating a rich and creamy texture.
- •Braising chicken in wine adds depth of flavor and helps tenderize the meat.
