Poulet à la moutarde (chicken with mustard sauce) originated in France and can be traced back to the Middle Ages.
At that time, wasabi was a common condiment, and people often used it to serve it with chicken.
In the 19th century, this dish became very popular all over France, and eventually became one of the classic dishes of France, and it is also one of the state banquet dishes of the French ** government.
The main specialty of this dish is its rich mustard sauce.
Usually made from Dijon mustard, white wine, chicken broth, honey, and vanilla, the mustard sauce has a spicy, sweet and sour flavor that goes well with the chicken, which is very harmonious.
Compared to those expensive Michelin dishes, the ingredients and methods of this dish are relatively simple, as follows:
Ingredients (a cup of 250 ml, a teaspoon about 5 grams, 1 tablespoon about 15 ml):
Pieces of boneless and skinless chicken breast or chicken thigh.
tablespoon olive oil.
Onion, finely chopped.
Cloves garlic, minced.
A glass of white wine.
2 cups chicken broth. 4 cups Dijon mustard.
tablespoon honey. teaspoon salt.
2 teaspoons ground black pepper.
4 cups parsley, chopped.
Steps: 1. Fry the chicken:
Wash the chicken and dry it with a kitchen paper towel (the chicken can also be cut into cubes);Heat olive oil or butter in a frying pan over medium heat until golden brown on both sides, remove and set aside;
2. Stir-fry onion and garlic
Add the onion and garlic to the frying pan, stir-fry until the onion is tender, add the white wine, chicken broth and bring to a boil, then add the mustard sauce, honey, salt and black pepper and stir well
3. Stewed chicken:
Add the chicken to the pot and stir, mix well with the sauce, simmer for 15-20 minutes on medium-low heat, reduce the juice until the chicken is cooked through;
4. Add chopped parsley, stir well, and eat immediately, usually with rice or mashed potatoes.
This dish is highly nutritious and rich in protein, vitamins, and minerals.
Chicken is a high-quality protein**, while mustard contains antioxidants and anti-inflammatory components.
In addition, the dish contains white wine, chicken broth, and vegetables, which also provide a variety of nutrients for the body.
Finally, a reminder is this:
1. In some French regions, people will add apples, pears and other fruits to this dish to increase the flavor;
2. This dish can also be eaten as cold cuts, which is perfect for summer gatherings or picnics;
3. If you want a tender taste, you can use chicken with skin;
4. You can use unsalted butter instead of olive oil to fry chicken;
5. If you don't have Dijon mustard, you can use other types of mustard, such as yellow mustard or spicy mustard, which are now available in supermarkets;
6. The above seasonings can be increased or decreased according to personal taste
7. Step 3 of the recipe can also be changed to bake in the oven. Mix the chicken pieces and sauce together and bake in an oven preheated to 175 degrees Celsius for 20-25 minutes, or until the chicken is cooked through.
Now, let's try it together!
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