Tie the bay leaf and thyme together with kitchen string, then add to the pot. It sounded like the perfect comforting home-style French dish...and it was. It's highly likely that you have all the ingredients for this chicken with mustard recipe on hand, and if you do, I recommend that you make this recipe ASAP. Making this tonight with a whole Bell & Evans chicken that I broke down into 10 pieces and have sitting in the fridge in its mustard coating. Nappez les escalopes de poulet de sauce. Attach it below. Don’t discard the bacon fat. Nun mit dem Weißwein ablöschen. Le poulet sauce moutarde se marie parfaitement avec du vin rouge sec plutôt « jeune » comme un bon Vin de Corse Coteaux du Cap Corse rouge, un Languedoc Grès de Montpellier, un Gaillac rouge, un Saint-Chinian Roquebrun ou encore un Collioure rouge. Pour les soirs les plus pressés, vous pouvez y ajouter de bonnes pâtes fraîches, et pour que la sauce s'imprègne bien, choisissez des pâtes creuses comme des rigatoni par exemple. Look forward to hearing which recipe from the site you try next…. First, the covered dish containing the food (in this instance, chicken) offers no escape for the hot air and, as such, the chicken is kept quite warm for quite some time. I diced up the remaining chicken, added a little stock, more mustard and cream in order to make more sauce. Is 350 too hot for reheating? The chicken was moist, and the sauce was rich and really flavorful. You won't be disappointed! I found that it only took about 6 or 7 minutes until the chicken pieces were all cooked through. Then enter your email address for our weekly newsletter. The chicken didn't brown as nicely as I'd hoped, but the flavor was divine. Here's a chicken with mustard sauce that really delivers a robust, mustard flavor. Again, don't turn up the heat too much or you'll get burned onion, and that will result in the final taste of the sauce being bitter. I think I’ll remove the chicken from the Le Creuset to speed the cooling, and then put the chicken and sauce in the fridge in separate containers this morning. This may take 15 to 20 minutes, depending upon how many pieces you are making. I would take the chicken straight from the fridge into the oven because leaving it at room temperature, even if the chicken was previously chilled, presents a food safety hazard. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Servez les escalopes chaudes avec des pâtes ou du riz ; Filets de poulet à la moutarde et à la crème : Recette de . Let us know what you think. Pour the sauce over the chicken, sprinkle chopped parsley over the top, and serve. And far be it from the French to let anything be less than shamelessly fashionable. Compelled to shout it from the rooftops! Can you stop at step 4, refrigerate, then reheat and add the cream to finish ? Thanks so much. The browned pieces went into the pot lid with the bacon and onions. I added a tablespoon olive oil to my pan before cooking the chicken to make sure there was enough fat in the pan to brown the chicken. I’ve checked out this book pretty thoroughly, and I cannot wait to get my own copy. Es ist bekannt-lich sehr bekömmlich und leicht und es lassen sich unzählig viele Gerichte daraus zaubern. Back to that science comment. Rezeptbild. It'll be good with anything, but it will be great with great mustard. If you have a large and deep Dutch oven or skillet with a lid, this will be helpful. In my experience, stuff often sticks to the pan when it’s not quite ready yet. If French cooking is intimidating to you, as it has always been to me, this Poulet à la Moutarde is the perfect medicine. This is such a good recipe...definitely a keeper! Zutaten, Tipps und Tricks 30 Minuten garen, dabei 2–3 Mal wenden. It's pretty much a fricassée that Julia Child would love. And oh my goodness, you have just created a dinner to remember. Speck und Zwiebel zugeben. I finished it off with 3 tablespoons heavy cream, and it was a rather impressive sauce. Thank you for taking the time to let us know. I used the tablespoon bacon fat to cook the onions and thyme and didn't discard the extra bacon fat. This chicken with mustard recipe is so good it's almost hard to believe! Discover (and save!) It’s exquisite. To avoid this, make certain to heat the oil so when you drop a seed or crumb in, it sizzles a bit. I have a classic round 6-quart Dutch oven, and I browned my chicken in 2 stages to ensure browning and no overcrowding. Now, I am contemplating doing it for a larger get together and the prospect of 2 skillets is daunting. There were enough bits and pieces, though, that stuck to the pan and browned well. Poulet mit Honig und Rosmarin mariniert. It’s important to get the chicken nicely colored, as this coloring—as well as the darkened bits on the bottom of the skillet, called fond—will give the finished sauce its delicious flavor. I used Chardonnay as the white wine. Yes! Then I cooked the bacon in my Dutch oven for about 5 minutes, until it was brown. They will take on a beautiful, bronze caramelized exterior, and the fragrance will make you swoon. I had to do it in two batches in my Le Creuset Dutch oven. Dijon-Senf, Paprikapulver, Fleur de sel und Pfeffer vermischen und die Hühnerkeulen gut damit einreiben. You may even need to add a bit of oil to make certain that there is enough to brown the chicken. Danach die Zwiebel und Knoblauch schälen und in feine Ringe schneiden bzw. A little oil was needed before adding the chicken pieces. Although there are 4 main steps, the recipe allows for the prep of ingredients in stages. The one fear I have always had, though, is French cuisine. Add the onion to the bacon drippings in the skillet and cook for about 5 minutes, until soft and translucent. I was rushed after service to get the ingredients with limited time to get dinner on by 6. The preparation is pretty straightforward. Now the magic happens. Used up the last of my white wine last week, so I’ll use vermouth. Geflügel The first time I made this, I tried to brown the meaty side of the thighs first and, some of the precious skin stuck to the Dutch oven. I chose to use a thermometer, instead of a knife, to be certain the chicken was done. Valider. Add a little olive oil to the skillet, if necessary, and add the chicken pieces to the skillet in a single layer over medium-high heat. susan, you’re right, there are a lot of different opinions on this particular aspect of food safety. Remove the bacon from the skillet and drain on a plate lined with paper towels. I did add 2 tablespoons water in the final step to loosen the sauce some. I want my dish to be as good as it can be and am wondering if you have any recommendation for a top-of-the-line brand of mustard that is available in the U.S. Sure appreciate your feedback. YES, I must admit, I didn’t share my mistake. It made for a beautiful, elegant, and romantic meal, and my husband loved it. I appreciate the author's instruction to add a few tablespoons mustard off the heat at the end because that brings a little of that sharpness back. Hate tons of emails? Sprinkle the parsley on top, as it adds a touch of elegance. https://www.bettybossi.ch/de/Rezept/ShowRezept/BB_GFXX060101_0006A-40 … I used fairly lean bacon and did not pour off any of the bacon fat. And will need to sub sour cream for the creme fraiche. I am also wondering what brand of mustard other cooks used. The chicken will need that oil to brown well. Joue bourguignon En dessert bavarois framboise - Schauen Sie sich 7.442 authentische Fotos und Videos von Au Buffon an, die von Tripadvisor-Mitgliedern gemacht wurden. I especially appreciate all the reviews of the recipe, that will help a lot. Also, always be certain to buy chicken from sources you trust and if it smells off when you open the package, slide it into a resealable plastic bag and take it and your receipt back to the store and request a refund. simpel 05.11.2020 Many thanks, Susan. Wein My family is not fond of meat on bones, or skin, so I substituted skinless and boneless chicken breasts (4) and thighs (4), and I don’t feel it was missing anything. That gives me the courage to go for it! I used them to season fresh green beans. This chicken with mustard recipe has removed a huge barrier for me. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. + Ajouter une photo de ma réalisation. Add the fresh thyme, bacon, and onions back to the pot and cook for two minutes. Add the onions and cook until "translucent." Salam alikoum les filles vous allé bien bon ramadan à vous gros bisou. Garnelen creme fraiche - Wir haben 181 raffinierte Garnelen creme fraiche Rezepte für dich gefunden! Learn vocabulary, terms, and more with flashcards, games, and other study tools. Cover and cook the chicken over low to medium heat, turning the pieces in the sauce a few times, until the chicken is cooked through, 15 to 25 minutes. You have to love a recipe that is so flexible. Just be certain the chicken is cooked all the way through prior to remove it from the heat and then let it cool completely prior to covering and refrigerating it. Lachsfilets auf eine Platte legen, mit der Marinade übergießen und 2 Std. Fragrant and mustardy—delicious dish! Bild von Au Buffon, Dijon: Poulet suprême sauce moutarde à l’ancienne, paprika et crème fraîche. Add the extra mustard, crème fraîche, and yellow mustard seeds, bathe the chicken in this delicious sauce, turning over and over. A dry pinot grigio deglazed the pan nicely and added good flavor to the finished dish. Now it's time to add the chicken: You will need to add a TB or so of olive oil before adding the chicken, because when you spoon out the onions, they will have absorbed all the fat, and the pan will be dry. Cover with a lid and braise in a 350 degree F (180 C) oven until the chicken easily falls off the bone when prodded with a fork (about 40-50 minutes). I did pour off some of the extra fat into the jar of bacon grease I keep in the refrigerator. Soooo glad you trusted your instincts and didn’t panic, Bbqgoddess. Photo © 2014, Chicken with Mustard ~ Poulet à la Moutarde, 3/4 teaspoon sea salt or kosher salt (optional), 4 bone-in, skin-on chicken thighs and 4 drumsticks (8 pieces total), 1 tablespoon whole mustard seeds or grainy mustard, 2 to 3 tablespoons crème fraîche or heavy cream, Chopped flat-leaf parsley or chives, for garnish, Pastéis de Nata ~ Portuguese Custard Tarts. Hands-on time was approximately 25 minutes, and start-to-table time was 45 minutes, so it works for a weeknight meal. Well, after cooking the chicken, the mustard's heat was gone. I couldn't believe I'd been denied French mustard my entire life. AFter the chicken has cooled, you can secure the lid on the container. This chicken with mustard is a flavorful meal with an incredible sauce that comes together in no time. International. The recipe calls for lightly browning the bacon until it's cooked through. Herrliche Rezepte mit Poulet: Ob Geschnetzeltes oder Pouletbrust-Variationen, bei diesen Rezepten können nur noch Vegetarier widerstehen. Thanks, David! Susan, that seems a perfectly reasonable (and helpful) make-ahead tip. Mit Weißwein ablöschen. I used Oyster Bay Sauvignon Blanc for the wine. There’s really no way that you can go wrong with chicken, mustard and cream. I imagine it would have taken longer for bone-in chicken. Zwiebel im Speckfett glasig anschwitzen und herausnehmen. However, now that I know what an impressive sauce this makes, the next time I make it I will be serving it with a simple pasta, as suggested by the author. A few tips on this dish: It's very important to get the pan very hot before adding the bacon. It was delicious that night with pasta and the next day as reheated leftovers with mashed potatoes. This really is lovely. your own Pins on Pinterest Lovely, Roni! When plating, it can be messy. Then tell us. I’m very happy I found this site. It’s just cooking it till it softens.] … I used a whole chicken—2 breasts cut in half, 2 legs, and 2 thighs—and it worked out perfectly. Brown them well on one side, then flip them over and brown them on the other side. Set aside while you tend to the bacon and onion. I approve! I used smoked paprika, and it brought out the smokiness of the bacon in the dish. Add the wine to the hot skillet, scraping the darkened bits off the bottom with a sturdy flat utensil. That’s incredibly lovely to hear. I suggest not draining the bacon fat, as there really isn't a lot there. Since, I can get distracted when we have guests, I do better when a recipe can be cooked ahead at least a little. They’re now selling for almost $900. Stir in the thyme and let cook for another few minutes, then scrape the cooked onion onto the bacon. To reheat for tonight…and I hope I’m not going to overcook it this way…I’ll put them together again in the Le Creuset and into the oven at 350°F. Thanks so much for taking the time to let us know! Garnish with parsley and serve with crusty bread, egg noodles, or roasted potatoes. Oh, holy go to war, Mom24_4evermom, I need to secure a reservation at your table. Put the lid on the … Finde was du suchst - wohlschmeckend & einfach. (If the pieces don’t all fit, cook them in 2 batches.) The recipe had me at the title Poulet à la Moutarde--chicken with mustard. Salzen und pfeffern. Finally, a BIG thumbs up for weight measures here—in grams, no less. Translator. Has anyone tried putting the chicken in a large roasting pan after browning and then making the sauce in the skillet and pouring over the chicken to finish in the oven? Because of the mustard, there are a lot of bits to be scraped up once you add the wine. The melted bacon fat will be delicious and sans burned bits, and the bacon will continue to cook and crisp out of the pan as well as when you add it when braising the chicken. Heh. Olivenöl in der Pfanne stark erhitzen und die Keulen darin beidseitig braun anbraten. Von der Redaktion für Sie getestet: Poulet à la Moutarde: Französisches Hendl in Dijon-Senfsauce. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Poulet marinade - Wir haben 3 tolle Poulet marinade Rezepte für dich gefunden! Add the whole grain dijon mustard, crème fraîche and stir. Should go beautifully with the crusty artisan loaf I baked yesterday. Tonight we’re finishing the leftovers. This is my favorite chicken recipe of all! It was so very French, and very rich. I was nervous, it’s a LOT of mustard, yet it doesn’t taste mustardy at all. J’ajoute mon grain de sel Noter cette recette ! I get home with all my booty, set everything up to embark on my culinary adventure… re-read the recipe one last time… bacon? Many years ago, when prices were ridiculously low, I bought an enormous copper pan at E. Dehillerin, the famed cookware shop in Les Halles. There are so many different opinions on this that I’m confused. Made this tonight, it was AMAZING. This dish requires you to brown the chicken thighs and legs. Those who did not try it YOU HAVE TO TRY THIS MUSTARD CHICKEN! This chicken with mustard recipe was a comforting and aromatic dish for 4 people. Love that. It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. The French version of soured cream, crème fraîche is twice as rich and twice as thick. The thing about chicken—or, as the French say, “poulet”—is that it’s only boring if you allow it to be. I consider myself to be relatively proficient in the kitchen. I used a Sauvignon Blanc for the white wine. The chicken doesn't look so great: not beautiful, not cooked through, but once you add the wine and deglaze the pan, add the chicken pieces (all of them now fit in the pan), cover it, and turn every 3 minutes or so. Viele übersetzte Beispielsätze mit "abschmeckend" – Französisch-Deutsch Wörterbuch und Suchmaschine für Millionen von Französisch-Übersetzungen. 1, 2, 3, 4…you know what comes next, and you won't be scrambling. Sadly, I live in Ohio and won’t be able to make it, but they’ll also ship signed books. It's delicious, rich, and full of robust flavors, and to top it off, it's simple to make with few on-hand ingredients. [Editor’s Note: Oh, the horror! I added them skin side down to get the skin as crisp as possible. At any rate, so glad you have a new keeper of a recipe. Putenkeulen waschen und trocken tupfen, auf einer Seite längs aufschneiden (nach Belieben den Knochen herausschneiden). normal 09.08.2007 I will be making this again and again. I added the mustard seeds and 3 tablespoons heavy cream. Transfer the chicken to a platter and stir the remaining 3 tablespoons Dijon mustard, the mustard seeds or grainy mustard, and the crème fraîche or heavy cream into the pan drippings. And you had me at “duck fat.”. Everything cooked together until the chicken was done, and then I stirred in the latter Dijon mixture and a couple tablespoons water before serving. Wow! Recette minceur de Poulet a la sauce moutarde, Plat diététique avec comme ingrédients : petit poireau, carotte, escalopes de poulet ou cuisses de poulet, oignon, ail, bouillon de volaille degraissé, bouquet garni, moutarde, crème allégée à 3 ou 5 %, huile, eau (We just really like thighs.) ca m'arrive de le préparer avec de la dinde. The general rule of thumb when cooking with wine is if you wouldn't drink it, you shouldn't cook with it. One question though…I have read that letting it cool at room temperature can create bacteria and to prevent that it should be refrigerated as soon as possible. Deglaze the pan with white wine for about three minutes, scraping the darkened bits of fond from the bottom. The chicken was done in 15 minutes, but I'd watch carefully to make sure it doesn't dry out. The second time I made it, I used my large cast-iron skillet. These flavors are fantastic. Just make it with the ingredients you have on hand. Roni, dying to hear what you think. Have a lovely time tonight, Susan. After frying the bacon, onions, and chicken (which took me about 30 minutes total and could easily be done in advance ), the dish came together quickly and simply. I started it and my husband and 20-year-old son finished it beginning at about step 4 because I needed to get a run in before dark. When that was done, I set it aside and saved the bacon drippings in my "bacon fat jar" which I keep near at all times (as any good Southerner should.) The timing for cooking the chicken is correct. The chicken turns out super moist, and the sauce has layers of flavor from the mustard, bacon, onion, and the crème fraîche. Serving size is more like 4 people—this is too good to eat just one piece. Add the creme fraiche and stir to combine. And as for the chicken sticking, I wonder if searing them just a touch longer at just a touch lower heat may help next time? In this recipe, the chicken is marinated in a LOT of hot mustard, and I was worried that it might end up too harsh for the kids and my wife to enjoy. Unless you have a very large skillet or Dutch oven, fry the chicken in batches—you want the pieces to have room to brown, not steam, which overcrowding creates. The whole thing took me about an hour to make, and I was preparing 3 to 4 other dishes at the time. I want to personally thank Mr. Leite for posting this recipe. If the sauce has reduced and is quite thick, you can thin it with a little warm water, adding a teaspoon or so at a time. Living in a rural area running to the market for last minute items is a negative ghost rider. Then I added the onions with fresh thyme and when they were done, I tossed them in the bowl with the bacon. Dazu Kartoffeln und Gemüse. I served it with a baby spinach and arugula salad and buttered boiled new potatoes with dill. Once the chicken is cooked and the juices have gone from red to clear, remove from pan and set aside. It was the perfect consistency. Dijon mustard is pretty hot, and I had read that mustard's heat dissipates when cooked, but I have never tested that before. The recipe is straightforward and easy to put together. Rédiger un mémo. Honig, Zitronensaft, Essig und Öl zu einer Marinade verrühren. I used dry riesling for the wine. Clearly the chicken was cooked through, but perhaps just sear it a touch longer until it readily releases from the pot? Here is a list of the world’s best mustards. The 15 minutes braising time was sufficient for boneless meat. I plan to make it again in the next few days for a friend who could use a glorious comfort food meal like this. Sometimes it certainly pays to indulge, especially in terms of things that bring us into the kitchen. I used a whole chicken cut up, but it was on the small side and next time I will definitely use meatier pieces. Notify me of follow-up comments by email. [Editor’s Note: This is NOT crisping and rendering the bacon. Renee, Thanks so much for your reply. We'd love to see your creations on Instagram, Facebook, and Twitter. The only thing I would adjust is not using any additional salt. Heat a wide skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Should I take it out of the fridge beforehand to let it warm up a bit before putting it in the oven straight from the fridge? Make it easy on yourself and pre-prep every ingredient. Since the sauce was very hot, though, even that mustard's edge is tamed and mellowed, resulting in a perfect balance. It's much more widely available now in the United States, though I wouldn't say it's inexpensive or that it can be found at any grocery. Add the chicken to the pot and turn to coat, then cover. I decided to make this chicken with mustard recipe because my wonderful husband loves mustard chicken. I needed to brown the 8 pieces of chicken (used all thighs) in 3 batches in my oval Le Creuset Dutch oven. Look up words and phrases in comprehensive, reliable bilingual dictionaries and search through billions of online translations. The sauce was rich and creamy and with those bits of onion and bacon, yum. I used a Gruner Veltliner wine from Hungary. If it turns into a mercury-like ball, the pan is good and hot and you can add the diced bacon. The recipe is straightforward and mostly accurate. My only nitpicking about this recipe is the need to keep moving things out of the skillet into bowls and then putting them right back in, but I don’t think there’s a better way. Poulet mit scharfem Messer in 8 Teile schneiden. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Teilen Sie die Zutatenliste oder nutzen Sie die Liste bei Ihrem Einkauf, Direkt und einfach online beim Supermarkt bestellen, Einloggen oder registrieren, um das Rezept zu bewerten. It seems impossible to cook the bacon through and only lightly brown it, but follow the instructions and lightly brown without cooking it through. Le délai de validation est d'environ 5 jours ouvrés. Das weisse Pouletfleisch ist das beliebteste Fleisch in unserem Land. It was $100, and at the time I felt guilty as could be because that seemed an unconscionable amount of money for a pot. There was zing, there was spice, and there was tons and tons of flavor. 5 Minuten langsam braten und herausnehmen. It won't stick to the pan when the pan is hot enough; it just glides over the pan and is easy to sauté. Lower the heat and continue to sauté the chicken, stirring constantly. There are a lot of steps to this delicious dish. It was lick-the-plate delicious. Das in Streifen geschnittene Hähnchenfleisch dazugeben und anbraten. I used a Sauvignon Blanc with a good bit of acidity. This creates two dangerous situations. 1: Schweizer Poulet (ca.1200 g) 2 EL: Honig: 6 EL: Olivenöl: 1 TL: Paprikapulver edelsüss: 1 EL : Rosmarinnadeln: Salz, Pfeffer aus der Mühle: 2: Knoblauchzehen: 800 g: Kartoffeln, festkochend: 400 g: Rüebli: 2: Fenchel: Zubereitung. Crème fraîche 5: Stk Knoblauchzehe; 3: TL Kümmel, gemahlen; 1: EL Öl 1: TL Paprikapulver ... Für diese einfachen Fajitas mit Poulet die Peperoni waschen, Kerngehäuse entfernen und in gleichmässige Stücke schneiden. It would also depend on the size of the chicken pieces and what else was served with it. I started by tossing the chicken in the generous amount of mustard mixture and stuffing it under the skin as much as possible. Start studying Poulet à la crème fraîche. Raffiniert, was diese leckeren Poulet-Rezepte an Ideen bieten! The onion and thyme should cook in just a few minutes as well. Reduce the temperature to medium-low, and transfer the chicken back into the pot, pouring any residual juices in with it. I am so looking forward to leftovers. Don’t forget to make it again in about a month! It’s just not worth it. Another option is to let the chicken cool for several minutes at room temperature to let a considerable amount of the heat dissipate and then stash it in the fridge with the lid to the container slightly ajar for the first hour or so. Cette recette est à servir avec un accompagnement. The Brooklyn Kitchen, 100 Frost Street, Brooklyn, New York (718) 389-2982. I remember buying a sandwich from a street vendor and slathering mustard on the baguette without a second thought. Oh crap… so whip out the cherished can of bacon grease and sauteed the onions…okay, yes I’m blonde, what other excuse could I have for forgetting BACON? This chicken with mustard recipe was a little time-consuming but worth it. I did need to add a small amount of oil to the pan after sautéing the onions, as well as a small amount of water to the sauce to keep it from over-thickening. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Combine that with the smokiness of the bacon, the tang of the wine, and the smooth richness of the crème fraîche, and you have a dish that's absolutely delicious while being easy enough for a weeknight. It took about 6 minutes on the first side on medium heat (skin-side down first, always), then about 4-5 minutes on the second side. This dish was perfect for company, and we could just sit and wait for the pasta to cook. I love your website and am so happy to be able to get a response so quickly. In French it's called mise en place, meaning "put in place," and that's what you do—all the ingredients are measured, chopped, etc. The bacon and the mustard added plenty, at least for me and my family. One modification I made that I can't recommend enough is to serve it with rice instead of pasta. Pendant ce temps la mélanger la moutarde et la crème fraîche. Préchauffer le four à 200°C. Poulet creme moutarde je síce francúzsky recept, ale rozhodli sme sa, že to bude prvé jedlo, ktoré uvaríme v našej novej kuchyni v Jönköpingu Na jeho prípravu potrebujete len jednu panvicu a nie veľa ingrediencií – je to rýchly, jednoduchý a veľmi dobrý obed alebo večera.. Ingrediencie (pre 2 osoby) – 2 vykostené kuracie stehná s kožou (alebo kuracie prsia) This puts it in the danger zone of bacteria-breeding temperatures. We loved the chicken and dunked our sides in the extra sauce, of which there was plenty. Zwiebel würfeln, Knoblauch pressen und nacheinander zusammen andünsten. And I added all 3 tablespoons homemade crème frâiche to the sauce. There are only two of us in the house, so I halved the recipe. It's fantastic observing some basic science in everyday cooking. The first time I prepared it, I used my trusty Le Creuset Dutch oven. i can see why they eat small portions! It took about 2 1/2 minutes on medium to lightly brown the bacon. There's nothing not to love about this one! We’ve made it several times, and it’s a killer. You'll wonder throughout the cooking process for this braised chicken dish if it's going to turn out good and if all the preparation is worth it, and gosh darn it, it is! This was fabulous served alongside—and over—buttermilk Yukon Gold mashed potatoes. I’m sure you’ll find something that piques your interest. INGREDIENTS : Mayonnaise, crème fraîche, moutarde, citron vert, aneth, poudre d’ail, poudre d’oignon, poivre noir Sauce Real Giant INGREDIENTS : Mayonnaise hellmann's real, vinaigrette french dressing kraft, sauce aux cornichons sweet pickle relish heinz, oignon, vinaigre blanc, sucre glace, poivre noir du moulin I wanted to post here that David Lebovitz will be at The Brooklyn Kitchen for a book party, this Friday, October 10th. Indeed, Jean. I haven't been to France in a decade, but that is where I fell in love with Dijon mustard. We feel exactly the same, David. Carol, that is exactly what I did this week and it came out perfectly. In fact, I ended up adding a little bit more bacon fat, rather than olive oil, before cooking the chicken. We followed the directions as written, except for two minor changes—no mustard seeds (we simply forgot to put them in) and we used all thighs (as that’s what we prefer).