1 h 5 min

Chicken Fricassée with Mustard sauce

Name: Chicken Fricassée with Mustard sauce
Prep time: 25 min
Cook time: 40 min
Yield: 4
Ingredients: x 1.00 Poulet de Bresse PDO; 13.00 oz Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 2.00 oz French Butter; 2.00 tablespoons Burgundy Mustard PGI; 1.00 glass French White Wine; x 1.00 Onion; Salt & Pepper; A few chopped flat-leaf parsley

A classic French dish in which chicken pieces simmer in a savory white wine and cream sauce, spiked with mustard. A perfect dish for a cosy dinner party!

Temps de préparation

25 min

Ingrédients Pour

Viande

Poulet de Bresse PDO

x 1 Voir la fiche
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

40 cl Voir la fiche
French Butter 60 gr
Sauces & condiments

Moutarde de Bourgogne IGP

2 tablespoons Voir la fiche
French White Wine 1 glass
Onion x 1
Salt & pepper
A few chopped flat-leaf parsley

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Préparation

Cut chicken into pieces. Peel and slice onion.

Heat a sauté pan and melt half the butter. Add the chicken pieces and brown, seasoning with salt and pepper. Remove to a plate and add the remaining butter to the pan, adding the onions.

Cook for a few minutes over medium heat, seasoning with salt and pepper. Return the chicken pieces.

Pour in the glass of white wine. Add mustard and cream.

Stir, cover and simmer for approx. 30 minutes.

Season with salt and pepper if necessary. Sprinkle with flat-leaf parsley and serve immediately.