Deliciously Simple One Pot Braised Chicken in Mustard Sauce with white Wine
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- Опубліковано 7 бер 2024
- The Cook's note: "An easy recipe that only require a few ingredients and really delivers on taste"
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Simple and easy one pot dish. Use true Dijon mustard for the best results 😋
Thank you!!!!
Maille sell a Dijon mustard with honey in it - it adds a delightful hint of sweetness to mustard sauces. It also makes a good salad dressing when mixed with oil, vinegar and seasoning.
I use Edmond Fallot Moutarde de Bourgogne to make mine, hard to find in America, good thing I’ll be back in Burgundy in June! Need to pick up some! It’s the ultra premium version of Dijon mustard, the only one with a protected appellation, ensuring that the mustard seed comes only from the Burgundy Region, which is where Dijon is. It is stronger than the average Dijon.
Why keep it warm in the oven when you will put the chicken back in the pan to emulse in the sauce? It will already warm up in the pan, oven sounds useless.
Watched the video this morning, made the dish this evening. Might be my new favourite way to cook chicken!
I used upper thigh though, ‘cus I think it’s a wonderful cut!
Gave it a few minutes under the salamander to crisp it up. Worked wonders!
The sauce was mustardy and rich and along with the potato puree and a salad of cabbage and green beans with a nice buttermilk dressing, the balance was perfect!
One of the easiest and best dishes ever!
Second time making this recipe.
My wife liked it so much the first time that she invited her friends for diner.
For the second time, I used half butter and half duck fat. This greatly enhanced the flavor and for some reasons it made the chicken skin more brown and crispy compared to the pure butter version.
Wife’s friends enjoyed it.
Nice and a great idea.
I think i will try little flour on the chicken since i love fried flour on chicken.
Duck fat has an elegant rich flavor that pairs with so many savory dishes
Cooked this meal last night. It's easy and wow. My guests stopped talking and just put their heads down and ate.
I did add garlic.
Thanks once again for a brilliant, authentic, simple, tasty meal.
I love this channel. He's French loves butter passionate about food. Generously shares his passion. Thank you. I will make this chicken dish in honour of my mother. She loved butter, cream and chicken. Chicken was consider more a luxury food when I was growing up. I came from a dairy farm and we had sheep as well. So lamb not mutton we had at Christmas. Beef was the stable meat My mum would roast chicken with plenty of butter and I do remember very crispy skin. Thank you for sharing
I just made this.
thank you for posting this.
seriously, it was SO good, SO perfect.
Delicious. Thank you
Everything Dijon is delicious! Made this dish, and it delivered as expected. Delicious! Thanks.
Delicious. It was a hit for my family. Thanks for posting
❤❤❤ look delicious. I will cook for my kids. Many Thanks for sharing. Have a nice weekend!
Lovely 😊
Mmmm....This looks so delicious , healthy and easy to make, as my mouth is watering, as I love French food,and I will be making this for my family. Thank you for sharing your recipe here, and all the best to you.God bless you always.🌹💖💖💖🦋🌷🎀
A beautiful, simple dish. Thank you
8:16 I like how you "drench" it over! Yum! I phrase you might like that's used in the Southern USA, I think is the origin, is to "smother" it with sauce. So you'll see recipes that say "smothered pork chops" and it would be smothered or covered with a gravy!
Nice job!
Wonderful to enjoy simple n nice food which do not to hv too many spices but yet taste yummy 🎉
Made this tonight and it was great. Added a little honey to sweeten the sauce.
It looks to be a beautifully balanced sauce I shall try to copy that beautiful dish
Looks delicious!
I tried this 12 h after the video was posted. Definitively one my best 2024 dishes ❤. Thank you Stephane.
Perfect 🇬🇧🏴🔥
Sweet paprika 😊
Beautiful!
Fites simple! Merci Mon Ami !
OMG !!! That is so delicious. Would love either a baguette or some Basmati rice to go with it. Thanks to whomever gave you this recipe. Amazing dish !
I really appreciate you taking the time to walk through the experience of the first tastes
J'adore ta chaine.
Ouuu can’t wait to have your cookbook chef!
My daughter and I thoroughly enjoyed making this recipe. Neither of us fell in love with the dish, and we probably won’t make it again. Can’t wait to try a few more of your recipes!
It is easy-peasy.
What was wrong with it?
So easy. So delicious! Just made it. Merci! 🎉
wow really that was fast 🙂👨🏻🍳
Thank you! I will make this on Sunday!
i'm going to make it tonight, but my pan isn't as good as his. just wish the video showed a little bit more like how he puts the lid on but not a big deal.
Exceptional demonstration !
thanks a lot
Great recipe and I appreciate your suggestions. I already have all the ingredients on hand and can make this tonight.
GET THE BOOK! It has great recipes. Lots of work put into it. Wonderful.
I make dijon chicken from a recipe in an old James Beard book. James's recipe is baked with mushrooms
always good i might give this a go, thanks,man that pan looks very nice
❤ perfect weekday dish. Thank you! Always need ideas.❤️
same here love lobster my favorite fish
I always learn so much additional information from your videos thanks to your explanations and instructions.
This looks delicious … definitely giving it a try.
Thank you
Just what I was looking for. I'm making it today.
Made this dish tonight, family loved it, used fresh herbs from my garden. The sauce was fun and easy to prepare following your directions
Looks so yummy!
I’m making this today.
@frenchcookingacademy, does it need to use a braising pan, or is the farm pot okay? (I can’t remember the actual name, but it’s a bowl-shaped pan with high sides and a flat bottom). I used it for a roasted whole chicken before.
E voila !! Superbe !
WHICH SIZE SAUTE PAN? Great video and I'm now shopping for a nice saute pan. The one featured in this video, is it the 1.9 qt (7.9" x 2.4")_or the 3.3 qt (9.4" x 3.0")? Merci d'avance!
Wonderful recipe, Stephane
garlic and cayenne or Oregon would be good.
Perfect! At the mo we are travelling through NZ, little kitchenettes here and there so I decided to have sth simple and "one-potty" and this recipe was adorable. Thanks!!
Thank you for this nice recipe ☘️💐🌿
Looks great! And too difficult, one question though, what would be the best white wine to use? Some white wine I have used in the past seemed to cut (curdle) the cream
you can use a chardonnay like chablis ideally use a french wine and the reason cream curdles is either you don’t have enough of it compare to the amount of wine or you cream does not have enough fat content. always use cream with at least 30 percent fat aka heavy cream / full or double cream
Thank you! @@FrenchCookingAcademy
Who can afford that saute pan? I feel privileged just because my mother never had decent cookware, apart from cast iron skillets -- but she didn't like to cook. But she did, and she was an unwilling but natural wonderful cook. What she did cook was delicious. Anyway, I have decent -- not fantastic, but decent -- cookware that has copper on the outside, aluminum in the middle and stainless steel in the inside. Not the finest cookware! But pretty darned good. We have two very small All Clad sauce pans and one All Clad tiny skillet. And we have one Le Creuset pot, and several others that are not Le Creuset. My mother never had any such thing, but she made delicious food. A southern cook, from Alabama.
Moi! :)
I tried this dish last night, it was wonderful and so easy to make. Thank you.
Merci pour cette recette que je fais mais sans les jaunes d'oeufs.. C'est une bonne variante que je vais m'empresser de tester. Connaissez vous le poulet Gaston Gérard ? une recette typiquement bourguignonne avec vin blanc, paprika, moutarde, crème et comté... C'est délicieux ! Peut être pourriez vous la proposer ?
I’m wondering what the purpose of the egg yolk is for? Is it too thick in the sauce more. I too prefer not to use egg yolk.
Il a une recette de poulet Gaston Gérard qui date d'un ou deux ans.
Thanks
thanks a lot for support hope you try the recipe 🙂👍
I found my, expensive, copper pan was a pain, everything stuck to it. Haven’t used it in years. Maybe they have improved!
Made this tonight with two modifications - no sauté pan so used a wok, only had skinless chicken thighs so used a thicker dusting of flour and some cayenne pepper for colour. It was absolutely delicious and surprisingly easy. Tasted as if there was Parmesan cheese and I know some other recipes recommend this but it was perfect as is. I would make this again with confidence. Thank you!
*served with white basmati rice and baby spinach.
recommend asparagus or string bean side?
I think this sauce will be good on white fish like snapper or halibut ... what do you think ?
yes i think it would work well but you would need to use fish fumet to make the sauce 👍
Thank you
@@FrenchCookingAcademy
Looks like another great recipe Chef. Looking forward to having it for Sunday dinner.
Made it and I'd recommend at least 3 TBs of Dijon served over Basmati rice with broccoli. Very good recipe.
Cast iron works just as well!
It shows so delicious 🙏
what is an "esaret" pepper? or did the captioning miss the word you used? (it was the alternative you used for cayenne)
It is Piment d’Espellette, a spicy pepper from the Basque Country of France.
Good info on the copper cookware. I always wondered why it's so expensive but this video provides a graphic depiction and explanation with a crowded pan.
Excellent content 😎
Looks like the bomb
Looks delicious! I may try it with mushrooms too :)
-Chicken meat: "I'm so healthy!"
-Butter:" LOLOLOL"
Beautiful recipe and sauce turned out rich in flavor. My problem was with the chicken (I used breasts), and it turned out a bit “gummy” in texture. Any advice on that?
We need to see the transition from the pan to the sauce. The straining process was not represented to make the sauce. It’s a beautiful sauce.
I can do that! Come on, dude. Some real secrets.
Looks yummy. Do you have a preferred brand of Dijon mustard you use?
Maille is usually the popular one in France :)
maille is good place to start but if you can get dijon in a deli shop you will find better ones that said the moutarde de Meaux is equally great 👍
Edmond Fallot is delicious
Superbe!
How would sage go with it?
Have been following your videos for years. Thank you. There're very organized.
I would love to buy several copies of your new book, for my self and gift to friends. Unfortunately, you are using Amazon, whose book vendors use FedEx. FedEx will not ship to my P.O. Box in Taiwan. As I have had several incidents in which packages have been stolen from my mailbox at my street address, I now rent a Post Office box.
In order to obtain several volumes, must I request my 91 year old mother, living in the USA, to receive the books, repackage them, hire an Uber to take her to and back from a USA post office, and re-mail the books to me? Or do you have a vendor in Taiwan?
I think some times the suace gets too salty if you use too much mustard for some reason.
This made it onto my “next week” list for SURE. As I’m watching, my hands were ghost-reaching for either shallots and/or thinly sliced fennel stalk. 😮💨
*I recently bought a full set of copper-core (3x) All-Clads, but not after doing loads of research on copper exteriors.
“The proof’s in the pudding,” as Steph said, 🤔… and I gotta admit I was a little surprised by the speed & evenness of that searing. I THINK I just might have to get ONE copper sauté pan for just that purpose. 😬🤦♂️
Is there a particular reason you do not add aromatics such as shallots or garlic?
What do you guys think about making this with pork tenderloin?
I was actually thinking the same thing, I think it would be awesome
@@Belenus3080 made it the other day and it turned out great! So go for it :)
It looks delicious, I am defenetly gonna give it a try.
I know it will take some og the frenchness out of it, but I can totally imagine the sauce with tagliatelle.
What can I replace the wine with?
A very enjoyable dish to prepare. Looking forward to trying it either a white wine.
I love chicken Dijon and pork Dijon.
Is the wine dry or semi sweet?
Always dry, traditionally Chablis or other unoaked Chardonnay.
Why aren’t u plump? I gained my first 10 lbs n France😃!
the secret french diet 🙂
How did the French survive eating classic French dishes without dying young?
It is as if they never read the 7 Country Study on the lipid hypothesis. France got removed from the study because their longevity and lack of heart disease did not correlate with the hypothesis. Their dietary fat & cholesterol exceeded the hypothesis.
( takes statin, eats skinless chicken breast, broccoli and white rice without salt and drinks diet soda)
They walk everywhere and dont eat to excess.
I believe in addition to copper helping to get an even sear, the heat distribution makes it generally easier to evenly cook (or not overcook) just about anything. Alot of people especially like copper for sauce pans.
If you know French techniques it doesn't not really matter !😂😅
Oh shut up.
This is advice for people who are home cooks and still learning, save the trolling please. It’s not a good use of your time.
You sound like an advertisement.
There is a learning curve with copper, but once you stop burning eggs,you will never go back.
Add a dash of Tarragon?
you're aging well! i like that you do pushups and pullups to keep in shape and you're keeping your skin and hair healthy.
YOOO
I like to use Wondra flour it’s easy to dust the chicken.
I am certainly going to try this. The video is just outstanding. However, I may be too lazy to wash my pan before making the sauce.
2:05 Stephane you’ve left me completely addicted to Mauviel copper. A culinary life long devotee of Le Creuset (before it was available in Australia), with a few excursions to other brands for copper or a “revolutionary new technology”, that ends up in the back of the cupboard after a couple of uses, it took a lot to sway me. But even with the woeful stove in this American rental, Mauviel delivers (the copper that is, stainless steel rondeau’s a bit hit and miss). Can’t wait to get back to Australia and the temperamental Italian ovens I prefer, to really see what it can do. So as I spend the kids’ inheritance on cookware - thank you :).
yes the mauviel copper pans is really where it’s at . i also feel the same with the stainless series they are hit and miss indeed
What size did you use in this wonderful video? :)
@@FrenchCookingAcademy
I suspect it is a 3.3 Quart, 9.4 " diamter x 3" in height. But I'm just guessing! Love it!
I would never buy another Mauviel copper pan. It is heavenly to cook with and hell to maintain. The best of both worlds is copper center and stainless exterior.
Using Mauviel’s Copperbrill on my rondeau is no trouble, and keeps it looking gorgeous. Haven’t tried it yet on the Georg Jensen copper I’ve had for 40 years, and I know exactly how hellish that copper was to keep shiny, so completely sympathise with your comment.
You are making me very hungry at 8 am here.
Do you have a recommendation for a substitute for the wine? I have an allergy! Thank you! 😊
Miam
That dude may as well would have just sat down and drank the sauce.
Hi chef, I think maybe is the butter helping it brown more than oil? Also, will this copper pan work as well on electric and induction? Please let me know I cook on UA-cam and the hardest thing is I can't sear properly on electric, any info would help. Thank you. Great channel, I am making your Dijon, and I followed your recipe including a hand crush in mortar and pestle, I bought. Thank you,😊 Jeanine
Hi !!! It looks delicious but I cannot have milk or cream. Any substitute you suggest ???