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Grain fed chicken pot with maille provençale mustard and mushrooms, fresh herbs couscous

MAINS, Poultry

Boneless chicken thighs, slowely cooked with Maille provençale mustard and mushrooms, serve with a simply fresh herbs couscous.

Note The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 4 persons

For the chicken pot

8 Unit(s)

Boneless chicken thigh

12 Unit(s)

Button mushrooms

1 Unit(s)

White onion

60 Ml

Maille provençale mustard

200 Ml

White wine

300 Ml

35% cooking cream

For the fresh herbs couscous

200 Gr

Couscous

400 Ml

Chicken stock

10 Sprig(s)

Chives

5 Sprig(s)

Parsley

5 Sprig(s)

Tarragon

Preparation time: 30 min

Preparation
Cut the chicken thighs in pieces. Dice the onion. Finely chop the herbs. Clean-up the mushrooms with a pastry brush and cut it in slices.
Chicken pot preparation
In a large pan, heat up a drizzle of olive oil and sear the chicken pieces on high heat until they get a nice golden coloration. Season with salt and pepper. Add in the onion and sweat for a few minutes while stirring. Add in the mushrooms and cook for 2 minutes before adding the Maille provençale mustard. Deglaze with white wine and simmer until it reduces by half. Add in the cream and simmer on low heat for 5 minutes to thicken up the sauce.
Couscous preparation
Bring the chicken stock to a boil. Mix the dry couscous with a drizzle of olive oil and a pinch of salt. Pour the chicken stock on the couscous, cover it and let sit for 20 minutes. Fluff the couscous with a fork and add the herbs with oliv oil.
Dressing your plate
Serve a little bit of couscous in your plate and serve the chicken in little Dutch ovens. Place the little Dutch ovens on the side of the couscous.