Skip to main content

Poulet a la moutarde/Chicken in Mustard

When I saw the recipe for chicken in mustard (poulet a la moutarde) showcased on Melissa d'Arabian's Food Network show 10 Dollar Dinners I knew I had to try it.  I faithfully DVR the show every week.  My favorite episodes are ones where she makes french recipes doable with american ingredients and budgets.  I just love french flavors; they just aren't that easy or practical to make here with our american ingredients. It gets expensive quickly.

The chicken in mustard recipe is a revamp of a french bistro classic, rabbit in mustard (lapin a la moutarde).  Since rabbit isn't exactly budget friendly here, she makes it with chicken thighs.  I don't know why I haven't thought of substituting chicken thighs for rabbit in french recipes before.  It makes so much sense with both of them being dark, flavorful meats.

Unfortunately my photo doesn't do the dish justice.  The photo was an afterthought.  The picture taken here was of plate of the leftovers we had already smothered in sauce.

The flavors in this dish had me reminiscing of fond memories spent in France.  I highly recommend you try it.  The uniquely french flavor combinations of tarragon and dijon mustard is phenomenal!!!  You can get the simple recipe here.

Substitutions: I didn't use white wine because my husband isn't a big fan of wine in cooking.  I used extra chicken stock instead.  I also didn't have any mushrooms so I added extra onion.  It's a very forgiving recipe that you can easily tweak to your tastes.  I accidentally put the dijon mustard in during the chicken stock phase instead of the end as was specified in the recipe.  It was no big deal.  I always use 100% whole grain noodles.

Comments

Sara L said…
Sounds yummy! I will definitely try this one!
Mrsblocko said…
Oh yes, I agree! Looks very yummy indeed. Thanks for posting about not using wine. sometimes i just dont feel like buying a bottle just for cooking.
Aliceson said…
Ooh, yum! Jesse doesn't really like mustard but if I don't tell him what's in it, I could probably get away with it. ;)

Popular posts from this blog

Below is August's Blog Hop.  Enjoy!  You can find it here.



Pixel Scrapper July 2017 Blog Train

This was a lot of fun!  Most of my artist endeavors have fallen to the wayside now that the kids are out for summer.  I was able to squeeze out a little time for myself.  I needed a few backgrounds to scrapbook our trip to Florida this year, so I created the backgrounds and elements below.  Enjoy!
You can find the files HERE.


Low Fat, Vegan, Spicy Senegalese Peanut Soup

I had the most amazing vegan soup at Revolutionary Soup the other week.  I haven't stopped thinking about how delicious it was... and that was two weeks ago.  I wondered if I could come up with something similar on my own.  I scoured the web and found some delicious looking recipes but none of them were quite right.  I ended up having to play around quite a bit.

While experimenting, I tried versions with lite coconut milk.  I figured if it worked, I'd then work on finding a lower fat alternative but it really didn't add much at all to the dish.  I ended up omitting it all together.  By contrast, the curry powder was absolutely critical.  It added incredible depth to the soup.  I used Tandoori seasoning (my favorite curry powder blend by Penzey's).

I was able to reduce the fat in this dish quite a bit by using PB2 in lieu of full fat peanut butter.  Powdered peanut butter has all of the flavor of peanut butter but 85% less fat.  You can find it at the link I provided or…