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Mustard chicken casserole

Mustard chicken

This simple mustard chicken casserole is based on the French classic ‘Poulet au Moutarde’. It’s very affordable and easy to make but posh enough to serve at your next dinner party.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Mustard chicken

  • 1 whole Ritchies chicken cut in pieces or 8 chicken thigh fillets
  • 2 tablespoons olive oil
  • 4 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 1 medium onion diced
  • 4 rashers of rindless bacon cut in 1 cm strips
  • 1 ½ cups of 50/50 Chicken stock and dry white wine
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 2 tablespoons chopped parsley
  • ¼ cup cream or crème fraiche

Mustard chicken method

Preheat oven to 180oC

In a large sauté pan or oven proof frying pan on a medium heat add 1 tablespoon of the olive oil,  the bacon and onion. Cook until the onion is soft and both onion and bacon are starting to turn colour. Add the thyme leaves and parsley, cook for another minute. Transfer the cooked onion and bacon to a bowl and pour ½ cup of the stock and wine mixture into the pan,  use a wooden spoon to deglaze the pan (rub all the flavour filled brown bits off) and pour into the bowl with the bacon and onion. Remove the pan from the heat and dry with a piece of absorbent kitchen paper. Use absorbent kitchen paper to pat the pieces of chicken dry. Place them in a large bowl with 3 tablespoons of the Dijon mustard, the paprika, salt and a good grind of black pepper. Using a large metal spoon turn the chicken in the mustard and paprika mix until it’s thoroughly coated.

Preheat the frying pan to medium hot, with the remaining olive oil, fry the mustard coated chicken, turning on all sides until lightly browned. Remove the chicken pieces and pour in the rest of the stock and wine mixture, again use a wooden spoon to deglaze the pan. Return the chicken pieces, bacon and onion and any liquid back to the pan. Bake in the oven for about 35 minutes or until the chicken is cooked through. Remove from the oven, take the chicken pieces from the pan.  Add the remaining Dijon mustard and whole grain mustard, stir in the cream and bring to a fast simmer and reduce until starting to thicken. Season to taste and return the chicken pieces to the sauce. Serve hot with rice or mash and steamed green vegies.

Serves 4. Preparation time 25 minutes. Cooking time 45 minutes.

Mustard chicken
Mustard chicken

Did you know: A casserole (French: diminutive of casse, from Provençal cassa “pan”) is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Source: wiki

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