Chicken with Mustard Sauce - Poulet a la moutarde
1 chicken, cut in 8 pieces
Salt and pepper
1-2 tablespoons butter
1 tablespoon oil
2 large shallots, chopped - about ½ cup
1/2 lb chanterelles, cleaned
1 tablespoon white flour
2 cups white wine
1 cup heavy cream
1/3 cup chopped parsley, plus 1 tablespoon
3 tablespoons Dijon mustard
Season the chicken pieces with salt and pepper.
In a large skillet over medium-high heat, melt 1 tablespoon butter with the oil then add the chicken pieces and brown for 5 min on each side, uncovered.
Remove the chicken and set aside.
Turn the heat to medium and, if necessary, melt the rest of butter, then add the shallots and chanterelles. Cook for 5 min, stirring frequently, until soften. Add the flour and mix.
Poor in the wine and deglaze, rubbing the bottom of the skillet to get all the chicken juice.
Put the chicken back in the skillet and cook for 30 min, covered. Turn the pieces after 15 min.
When the chicken is tender, set aside in a presentation dish, covered with aluminum foil to keep it warm.
Mix the cream with the sauce, put to a simmer, then reduce the heat to low and combine the mustard and the 1/3 cup parsley, plus salt to taste. Cook for 5 min, stirring occasionally.
Poor the sauce on the chicken in the presentation dish then sprinkle the remaining parsley.
Serve with mashed potatoes, pasta, rice, green beans or whatever you enjoy.