Grain fed chicken pot with maille provençale mustard and mushrooms, fresh herbs couscous
Boneless chicken thighs, slowely cooked with Maille provençale mustard and mushrooms, serve with a simply fresh herbs couscous.
IngredientsRecipe for 4 persons
For the chicken pot
Boneless chicken thigh
Maille provençale mustard
35% cooking cream
For the fresh herbs couscous
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- PreparationCut 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 preparationIn 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 preparationBring 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 plateServe 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.
The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.