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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.


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
400 Ml
Chicken stock
10 Sprig(s)
5 Sprig(s)
5 Sprig(s)
  • Vegetable oil
  • Salt and pepper
Grain fed chicken pot with Maille provençale mustard and mushrooms, fresh herbs couscous

Preparation time: 30.00 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.
The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

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