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Mustard Chicken (Poulet a La Moutarde)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1194.5224
Energy (kCal)13077.9684
Carbohydrates (g)6.9563
Total fats (g)879.5495
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside. | 2. In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat. | 3. With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl. | 4. Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp. | 5. Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond). | 6. Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes. | 7. Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce. | 8. Serve with parsley as a garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 3/4 cup - - - -
    paprika 1/4 teaspoon 1.6215 0.3104 0.0813 0.0741
    pepper ground - - - -
    sea salt 1 teaspoon - - - -
    chicken wing 15 12995.4369 0.0 1192.0422 874.3003
    bacon 1/2 sliced diced 52.91 0.1079 1.6289 5.1051
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    thyme leaf 2 teaspoons - - - -
    white wine 1 cup used - - - -
    yellow mustard seed 1/2 tablespoon - - - -
    brown mustard seed 1/2 tablespoon - - - -
    creme fraiche 3 tablespoons - - - -
    flat leaf parsley chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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