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..!

[@danasavage3810]

They’re your friends now!

[@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!

[@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

[@mommabear5059]

I made this tonight and it was delicious!!! My house smells so good too. Can’t wait for my husband to get home. He will love it 🥰

[@deborahkemp1307]

Delicious. Thank you

[@lawrenceatkinson5884]

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

[@manxology]

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

[@op3129]

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

[@ChandraMalone-cy1tg]

Lovely 😊

[@abigailabigailc.5610]

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

[@greensleeve8578]

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

[@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.🌹💖💖💖🦋🌷🎀

[@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!

[@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!

[@robertdayton5503]

I was going to cook this but I figured I'd just watch the video again.

[@Teymurphell2]

Nice job!

[@ChrisDavioshorex]

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

[@ChristianLemon]

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

[@user-si4pb6zm4b]

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

[@Dafoodmaster]

I've made it and it was really nice. Thanks for these lovely recipes

[@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

[@reginaigel9794]

Good recipe. Will try.

[@chongseitmooi2593]

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

[@valizaroschi6359]

You are a talent!!!

[@manofernando9918]

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

[@jeffreycooley2032]

A beautiful, simple dish. Thank you

[@bonnielucas3244]

Love this man

[@bazzaah]

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

[@danielrichardcaprani9960]

Perfect 🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿🔥

[@leoniea138]

Thank you brother 🎉

[@opwave79]

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

[@hw260]

J'adore ta chaine.

[@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 !

[@ChandraMalone-cy1tg]

Sweet paprika 😊

[@danmcn61]

Add a dash of Tarragon?

[@Arla934]

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

[@iMatthewMotley]

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

[@ruffryder13]

Looks delicious!

[@EdwardMRoche2]

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

[@karolynmcelwain7857]

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

[@undeserted]

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

[@FrenchCookingAcademy]

wow really that was fast 🙂👨🏻‍🍳

[@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!

[@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.

[@hzlkelly]

Ouuu can’t wait to have your cookbook chef!

[@leoniea138]

Nice pan ❤

[@fabreezethefaintinggoat5484]

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

[@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.

[@Sanity_Faire]

Beautiful!

[@janking2762]

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

[@alecvesely8431]

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

[@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

[@davidpryce8785]

​@@FrenchCookingAcademy😊

[@j.bradleyheck1589]

Fites simple! Merci Mon Ami !

[@JohnDoe-xu2vx]

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

[@benjamin3541]

Exceptional demonstration !

[@FrenchCookingAcademy]

thanks a lot

[@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.

[@LobsterLover530]

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

[@jeanineskitchen2607]

same here love lobster my favorite fish

[@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

[@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!!

[@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.

[@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

[@charmianjohnson2364]

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

[@bonnielucas3244]

I love my copper skillet

[@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?

[@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.

[@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!

[@edwardkornuszko4083]

Thank you

[@RayR]

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

[@belkoelwassad7584]

Salam weeh je serai avec cette page un futur cordon bleu

[@harrodsfan]

E voila !! Superbe !

[@normannisbet1213]

Looks so yummy!

[@u235u235u235]

recommend asparagus or string bean side?

[@TheMrTomkennedy]

Thanks

[@FrenchCookingAcademy]

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

[@rank1839]

I’m making this today.

[@user-vt6pk2xt5t]

garlic and cayenne or Oregon would be good.

[@Mo_Ketchups]

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. 😬🤦‍♂️

[@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?

[@KJ-jq9pq]

I have made this with pork and I like to use tarragon.

[@robertwahan8166]

What do you guys think about making this with pork tenderloin?

[@Belenus3080]

I was actually thinking the same thing, I think it would be awesome

[@robertwahan8166]

@@Belenus3080 made it the other day and it turned out great! So go for it :)

[@rimmersbryggeri]

I think some times the suace gets too salty if you use too much mustard for some reason.

[@Thomas-Bradley]

I bet it would taste even better with some mushrooms!

[@christianebourdon3054]

Thank you for this nice recipe ☘️💐🌿

[@MrKurtank]

Superbe!

[@xxVoiceOfPassion]

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?

[@cubstercub2532]

Cut breast as “Medallion” once is cooked, but that’s why the other part of the Chicken is used, it’s always more juicy

[@xxVoiceOfPassion]

@@cubstercub2532 thanks for reply

[@mellilore]

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

[@arejetko]

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

[@williamdirk6205]

Looks like the bomb

[@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

[@brendawood6712]

Cast iron works just as well!

[@combusean]

Is there a particular reason you do not add aromatics such as shallots or garlic?

[@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.

[@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.

[@cherylcowan8648]

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

[@aswad7368]

What can I replace the wine with?

[@joeyboikly]

Beer, or hard cider but then it’d be the same.

[@yuragimla8258]

Is the wine dry or semi sweet?

[@joesantamaria5874]

Always dry, traditionally Chablis or other unoaked Chardonnay.

[@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.

[@Mo-ys4yq]

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

[@FrenchCookingAcademy]

the secret french diet 🙂

[@watchus020]

This doesnt work with a non stick pan does it?

[@faribaalemi6994]

It shows so delicious 🙏