Chicken and mushroom hot pot with moutarde de meaux & fresh herbed couscous
Tender pieces of chicken thighs and mushrooms cooked in a comfort sauce made out of white wine, cream, moutarde de Meaux and tarragon, accompanied with a classic couscous.
IngredientsRecipe for 4 persons
Chicken & mushrooms pot
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Cut the chicken thighs in pieces. Dice the red onion. Finely chop the herbs. Clean-up the mushrooms with a dry cloth and slice them.
- Couscous garnishes
In a large pan, heat up a drizzle of vegetable oil and sear the chicken pieces on high heat until they get a nice golden brown 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. Deglaze with white wine and simmer until it has reduced by half. Add in the cream and mustard and simmer on low heat for 5 minutes to thicken up the sauce. Lastly, add in the tarragon off the heat.
- Couscous preparation
Bring chicken broth to a boil. Mix the dry couscous with a drizzle of olive oil and a pinch of salt. Pour the boiling broth on the couscous, mix well and cover. Let sit for 10 minutes. Fluff the couscous with a fork and add in the chives and parsley. Mix well to bring all the flavors together.
Serve a little bit of couscous in a plate and serve the chicken right on top of it with maximum height.
What binds everything together is the moutarde de Meaux. Make sure to put it at the very end to thicken the sauce and give it a sort of rich and creamy texture to enhance the flavors.