Deliciously Simple One Pot Braised Chicken in Mustard Sauce with white Wine

The Cook's note: "An easy recipe that only require a few ingredients and really delivers on taste"
🍴 THE RECIPE: www.thefrenchcookingacademy.com/recipes/chicken-in-dijon-sauce
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[@FrenchCookingAcademy]

Simple and easy one pot dish. Use true Dijon mustard for the best results 😋

[@josephcollins6033]

Thank you!!!!

[@russ9921]

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.

[@joesantamaria5874]

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.

[@abelsmit1933]

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.

[@user-zl1wk3um1m]

@@abelsmit1933you do you

[@lawrenceatkinson5884]

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.

[@cedric7751]

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.

[@kailexx1962]

Nice and a great idea.

[@TheGmusy]

I think i will try little flour on the chicken since i love fried flour on chicken.

[@Belenus3080]

Duck fat has an elegant rich flavor that pairs with so many savory dishes

[@johncspine2787]

I’ve been using Epic brand organic pork lard for frying my Mexican rice (rinse well, dehydrate in oven on a cookie sheet) and wow, what a flavor difference! The right fat helps every dish..!

[@kennethweigand4600]

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!

[@dcchillin4687]

I stumbled on a recipe like this using leftovers in my fridge. I sliced the chicken at the end and mixed it all with some pasta. Was a meal I won't forget

[@jobond3317]

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

[@op3129]

I just made this. thank you for posting this. seriously, it was SO good, SO perfect.

[@axiomist4488]

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 !

[@deborahkemp1307]

Delicious. Thank you

[@rwatts2155]

Thank you for doing this beautiful dish for us! I made it and I also used Cayenne pepper but with black pepper. I don't like white pepper. I also used freshly cracked GREEN pepper corns. At the end I added a touch of French Tarragon. Delicious! This will be one of my "go to comfort foods". I also served it with creamed potatoes and also a saute' of Swiss Chard. Love your channel and have been subscribed for years. I've enjoyed watching you grow in your experience and professionalism. Bravo to you, Stefan!

[@manxology]

Everything Dijon is delicious! Made this dish, and it delivered as expected. Delicious! Thanks.

[@ChristianLemon]

Delicious. It was a hit for my family. Thanks for posting

[@abigailabigailc.5610]

I tried this 12 h after the video was posted. Definitively one my best 2024 dishes ❤. Thank you Stephane.

[@ChandraMalone-cy1tg]

Lovely 😊

[@reginaigel9794]

Good recipe. Will try.

[@greensleeve8578]

❤❤❤ look delicious. I will cook for my kids. Many Thanks for sharing. Have a nice weekend!

[@lawrenceatkinson5884]

Made it again tonight. Things change, the tastes change as I add more or less mustard. Love it every time. Thanks

[@manofernando9918]

My shameless confession : I watch your channel not for the food, just to see you. Lots of love from Sri Lanka 😂😂❤❤

[@lanag9318]

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.🌹💖💖💖🦋🌷🎀

[@valizaroschi6359]

You are a talent!!!

[@jeffreycooley2032]

A beautiful, simple dish. Thank you

[@bonnielucas3244]

Love this man

[@user-si4pb6zm4b]

It looks to be a beautifully balanced sauce I shall try to copy that beautiful dish

[@Teymurphell2]

Nice job!

[@leoniea138]

Thank you brother 🎉

[@chongseitmooi2593]

Wonderful to enjoy simple n nice food which do not to hv too many spices but yet taste yummy 🎉

[@ChrisDavioshorex]

Made this tonight and it was great. Added a little honey to sweeten the sauce.

[@hw260]

J'adore ta chaine.

[@humanonearth1]

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!

[@ChandraMalone-cy1tg]

Sweet paprika 😊

[@bazzaah]

Excellent - will get your book. I made your sauce Bearnaise recipe a while back which was superb.

[@ruffryder13]

Looks delicious!

[@leoniea138]

Nice pan ❤

[@danielrichardcaprani9960]

Perfect 🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿🔥

[@iMatthewMotley]

I really appreciate you taking the time to walk through the experience of the first tastes

[@opwave79]

Great recipe and I appreciate your suggestions. I already have all the ingredients on hand and can make this tonight.

[@Arla934]

I made this with rice and tomato tian on the side. Very good recipe

[@alecvesely8431]

I tried this recipe, it was good. Make sure to keep the sauce thin since it is very rich.

[@hzlkelly]

Ouuu can’t wait to have your cookbook chef!

[@Sanity_Faire]

Beautiful!

[@belkoelwassad7584]

Salam weeh je serai avec cette page un futur cordon bleu

[@EdwardMRoche2]

GET THE BOOK! It has great recipes. Lots of work put into it. Wonderful.

[@j.bradleyheck1589]

Fites simple! Merci Mon Ami !

[@karolynmcelwain7857]

Can't wait to make this with mash and asparagus for Sunday night 😋.

[@benjamin3541]

Exceptional demonstration !

[@FrenchCookingAcademy]

thanks a lot

[@bonnielucas3244]

I love my copper skillet

[@danmcn61]

Add a dash of Tarragon?

[@undeserted]

So easy. So delicious! Just made it. Merci! 🎉

[@FrenchCookingAcademy]

wow really that was fast 🙂👨🏻‍🍳

[@fabreezethefaintinggoat5484]

always good i might give this a go, thanks,man that pan looks very nice

[@SeeYouUpTheRoad]

Thank you! I will make this on Sunday!

[@u235u235u235]

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.

[@peterbondy]

I always learn so much additional information from your videos thanks to your explanations and instructions. This looks delicious … definitely giving it a try.

[@rank1839]

I’m making this today.

[@kevinjameshanford2799]

Made this dish tonight, family loved it, used fresh herbs from my garden. The sauce was fun and easy to prepare following your directions

[@RayR]

Just what I was looking for. I'm making it today.

[@LobsterLover530]

❤ perfect weekday dish. Thank you! Always need ideas.❤️

[@jeanineskitchen2607]

same here love lobster my favorite fish

[@doris449]

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!!

[@edwardkornuszko4083]

Thank you

[@normannisbet1213]

Looks so yummy!

[@janking2762]

I’ll try this with my induction stove which has incredibly precise heat control.

[@harrodsfan]

E voila !! Superbe !

[@cherylcowan8648]

I tried this dish last night, it was wonderful and so easy to make. Thank you.

[@JohnDoe-xu2vx]

I make dijon chicken from a recipe in an old James Beard book. James's recipe is baked with mushrooms

[@mylifewithporsche]

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!

[@christianebourdon3054]

Thank you for this nice recipe ☘️💐🌿

[@RossPotts]

@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.

[@user-vt6pk2xt5t]

garlic and cayenne or Oregon would be good.

[@williamdirk6205]

Looks like the bomb

[@TheMrTomkennedy]

Thanks

[@FrenchCookingAcademy]

thanks a lot for support hope you try the recipe 🙂👍

[@faribaalemi6994]

It shows so delicious 🙏

[@greghanlon2235]

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.

[@arejetko]

Looks delicious! I may try it with mushrooms too :)

[@nickcirillo6191]

Excellent content 😎

[@MrKurtank]

Superbe!

[@nobodycares7186]

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!

[@jamesprice4647]

It is easy-peasy.

[@Hedgehogsinthemist123]

What was wrong with it?

[@Angels-3xist]

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.

[@j.bradleyheck1589]

If you know French techniques it doesn't not really matter !😂😅

[@z0rgMeister]

Oh shut up.

[@Angels-3xist]

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.

[@enragedkonchu7422]

You sound like an advertisement.

[@maryannjordan8143]

There is a learning curve with copper, but once you stop burning eggs,you will never go back.

[@curtismatsune3147]

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.

[@illium9442]

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

[@FrenchCookingAcademy]

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

[@illium9442]

Thank you! @@FrenchCookingAcademy

[@michaelellard4664]

A very enjoyable dish to prepare. Looking forward to trying it either a white wine.

[@brendawood6712]

Cast iron works just as well!

[@tommoncrieff1154]

I love chicken Dijon and pork Dijon.

[@ajconstantine3593]

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. 😬🤦‍♂️

[@charmianjohnson2364]

I found my, expensive, copper pan was a pain, everything stuck to it. Haven’t used it in years. Maybe they have improved!

[@christian6353]

How would sage go with it?

[@KoreaWandering]

If you use pork, sage might go quite well with it. Only one way to find out!

[@sue.F]

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!

[@sue.F]

*served with white basmati rice and baby spinach.

[@duaneking2081]

I think this sauce will be good on white fish like snapper or halibut ... what do you think ?

[@FrenchCookingAcademy]

yes i think it would work well but you would need to use fish fumet to make the sauce 👍

[@duaneking2081]

Thank you @@FrenchCookingAcademy

[@kathyp2197]

Looks yummy. Do you have a preferred brand of Dijon mustard you use?

[@froufou100]

Maille is usually the popular one in France :)

[@FrenchCookingAcademy]

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 👍

[@mouisehay930]

Edmond Fallot is delicious

[@lorenchef4506]

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 ?

[@Jimmerca]

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.

[@delphzouzou4520]

Il a une recette de poulet Gaston Gérard qui date d'un ou deux ans.

[@u235u235u235]

recommend asparagus or string bean side?

[@lasaraungbakri7386]

Is the coating on the copper pan safe for food? Just wandering, why cover it with coating, why not just use it without the coating?

[@kathyst6674]

what is an "esaret" pepper? or did the captioning miss the word you used? (it was the alternative you used for cayenne)

[@joesantamaria5874]

It is Piment d’Espellette, a spicy pepper from the Basque Country of France.

[@Havsland]

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.

[@livincincy4498]

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)

[@Hajde_budalla]

They walk everywhere and dont eat to excess.

[@jamesprice4647]

I can do that! Come on, dude. Some real secrets.

[@UncleHoCM]

🙂

[@monnierch8]

Bonjour je parle anglais couramment mais si vous pouviez ralentir le rythme je pense que ce serai beaucoup plus agreable pour beaucoup de personnes. Merci d'avance

[@Mo-ys4yq]

Why aren’t u plump? I gained my first 10 lbs n France😃!

[@FrenchCookingAcademy]

the secret french diet 🙂

[@mellilore]

-Chicken meat: "I'm so healthy!" -Butter:" LOLOLOL"

[@jc2delaga]

Looks delicious but too rich for my taste 👍

[@davidhill1421]

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?

[@iMatthewMotley]

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.