Poulet a la Moutarde (Chicken in Dijon Mustard Sauce)

This recipe is very good. I would however change the procedure to prevent overbrowning of the mustard. I do not like to risk burning my good quality Dijon mustard. I would rather brown the thighs but put the mustard AFTER they are browned. The other option is to lower the temperature to brown them but that defeats the purpose or searing them. As of everything else it is fine I do however it might end with too much sauce. Depending on the side it might be OK especially if served with pasta. I served it with Carrot Rice from this site which I made without using the pureed toasted peanuts. Both mild flavors blended well. This will absolutely be in my regular recipes it has all the potential for a nice dinner!

Super tasty. Had just enough for leftovers (which I usually dislike) and it was just as yummy.

Delicious! The chicken was perfect. Kids and hubby gobbled this up! Followed recipe exactly.

There wasn’t enough for seconds and everyone wanted seconds ! It was deeelish!

Added carrots and peas, I think the frozen peas slightly diluted the sauce. Quality of Dijon used is integral to this dish. I’ll make it again

My hubby loved it. I couldn’t get the sauce to thicken up so I added a couple TBLSP of flower.

Delicious. Next time I will let the sauce thicken more before putting in oven. Husband loved it! Made it exactly as written except I didn’t have fresh thyme. Used a pinch of dried instead.