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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.


Recipe for 4 persons

Chicken & mushrooms pot

6 Unit(s)
Chicken thigh
225 Gr
1 Unit(s)
Red onion
200 Ml
White wine
200 Ml
35% cooking cream
4 Sprig(s)
15 Ml
Grainy mustard


200 Ml
400 Ml
Chicken stock


1 Large
Chopped shallot
10 Ml
5 Unit(s)
Cherry tomatoes
50 Ml
Balsamic vinegar
4 Sprig(s)
8 Sprig(s)
  • Butter
  • Salt and pepper
  • Vegetable oil
  • Olive oil
Chicken and mushroom hot pot with moutarde de Meaux & fresh herbed couscous

Preparation time: 30.00 min

  • Mise-en-place

    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.

  • Montage

    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.

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