Here's a dairy-free version to the traditional French dish: Chicken a la moutarde which usually is made with loads of creme fraiche. The French love creme fraiche. I happen to LOVE mustard more. Give it a try, it's just as delicious and half the fat. I served this at my last dinner party and everyone loved it! Bon appetit!
Serves 5 l Difficulty: medium l Pre time: 30min l Total time: 1h30
5 bay leaves
5 sprigs of thyme
10 chicken drumsticks and thighs (skin included)
1 jar of Dijon mustard (or any mustard you prefer)
2 tablespoons butter
1 minced onion
1 cup dry white wine (e.g. chablis or sauvignon blanc)
1 cup chicken (or vegetable) stock
1/3 soy creamer (or creme fraiche)
Parsley for garnish
Salt & pepper
1. Salt and pepper the chicken on all sides and then coat both sides with the mustard.
2. Heat a dutch oven over medium high heat until hot.
3. Coat with butter and place the chicken skin-side down in the pot.
4. Let the chicken brown on one side until the mustard is almost burnt, and then flip and brown the other side. It's okay if some of the browned mustard sticks a bit to the pan and comes off the chicken as you'll be able to scrape it up later after adding the liquids. Transfer the chicken to a plate and set aside.
5. Add the onion and saute until tender and browned.
6. Add the white wine, chicken stock, and herbs and bring the mixture a boil over high heat. Use a spatula to scrape the mustard up off the bottom of the pot. Continue boiling until it no longer smells of alcohol. This should take about 5-10 minutes.
7. Add the soy creamer and stir.
8. Place the chicken pieces in baking dish and pour the mixture from the dutch oven onto the chicken to cover all pieces.
9. Cover with aluminum paper and braise in 350F oven for about 40-50 minutes.
10. Garnish with parsley and serve with sautéed mushrooms and rice.