Poulet à la Moutarde: Ooo La La!

A Cozy Night In with Poulet à la Moutarde: The French Classic You Need in Your Life

There’s something irresistible about the way French cuisine captures comfort and elegance all at once.

One of my favorite examples? Poulet à la Moutarde—tender chicken bathed in a creamy, tangy mustard sauce that feels fancy enough for a dinner party but simple enough to pull off on a weeknight.

I first fell in love with this dish on a rainy evening in Dijon, the mustard capital of the world. The smell of searing chicken, shallots, white wine, and sharp mustard drifting from a small bistro kitchen caught me off guard. I wasn’t even hungry—until that scent found me. One bite later, I was hooked. The sauce clings to the chicken just so, with a richness that doesn’t overwhelm, thanks to the brightness of white wine and mustard…

…. wait a minute. Wait. A. Minute.

Admittedly, I’m getting a little carried away.

I’ve never been to Dijon. Hell, in fact, I’ve never been to France. So why did I make up that cute little story about falling in love with the dish on a rainy evening in Dijon?

Because I am envious of joie de vivre.

What the what??

Joie de vivre (pronounced zhwah duh veev-ruh) is a French expression that translates literally to “joy of living.” But its true meaning goes deeper—it’s about embracing life with enthusiasm, zest, and a lighthearted spirit.

It's not just about happiness; it's a mindset. Someone with joie de vivre finds pleasure in the little things—good food, meaningful conversations, a walk in the sun, laughter with friends, music, love. It’s about living in the moment, savoring life rather than rushing through it.

Let’s just say I’ve been immersing myself in joie de vivre — French culture, style, cuisine, and real estate, all from the comfort of my comfy, oversized leather couch.

You see, I just finished binge watching all of the episodes of not only Emily In Paris (Netflix- 4 seasons), but also The Parisian Agency (Netflix- 5 seasons).

I know, I need a social life.

France is on my bucket list. A Tour de France of all things French would be my ultimate goal. Destinations in every region. Really get immersed in joie de vivre.

1. Île-de-France (Paris Region)

• Dishes:

  • Potage Saint-Germain (pea soup)

  • Gratin Dauphinois (potato gratin – though debated with other regions)

• Pastries:

  • Paris-Brest

  • Opéra cake

• Cheese: Brie de Meaux, Brie de Melun

2. Normandy (Normandie)

• Dishes:

  • Moules à la crème (mussels in cream)

  • Poulet Vallée d’Auge (chicken with apples and cream)

• Products:

  • Camembert cheese

  • Cider & Calvados (apple brandy)

3. Brittany (Bretagne)

• Dishes:

  • Galettes de sarrasin (buckwheat savory crepes)

  • Cotriade (fish stew)

• Sweets:

  • Kouign-Amann (buttery caramelized pastry)

  • Crêpes

4. Burgundy (Bourgogne-Franche-Comté)

• Dishes:

  • Boeuf Bourguignon

  • Coq au Vin

  • Escargots de Bourgogne (garlic-parsley snails)

• Products:

  • Dijon mustard

  • Époisses cheese

  • Burgundy wines

5. Alsace

• Dishes:

  • Choucroute garnie (sauerkraut with sausages and meats)

  • Tarte flambée (like a French-German pizza)

• Desserts:

  • Kugelhopf (yeast cake with raisins)

• Drinks:

  • Riesling wine, Alsatian beers

6. Provence-Alpes-Côte d’Azur

• Dishes:

  • Ratatouille

  • Bouillabaisse (fish stew from Marseille)

  • Salade Niçoise

• Flavors: Olive oil, garlic, herbs (Herbes de Provence)

7. Auvergne-Rhône-Alpes

• Dishes:

  • Tartiflette (potatoes, cheese, lardons)

  • Gratin Dauphinois

  • Quenelles de brochet (pike dumplings from Lyon)

• Cheeses:

  • Bleu d’Auvergne, Saint-Nectaire, Reblochon

• City of Lyon: Known as France’s culinary capital

8. Nouvelle-Aquitaine

• Dishes:

  • Magret de canard (duck breast)

  • Piperade (pepper, tomato, and egg dish from the Basque area)

• Products:

  • Foie gras

  • Canelés (rum-vanilla cakes from Bordeaux)

  • Bordeaux wine

9. Occitanie

• Dishes:

  • Cassoulet (slow-cooked bean and meat stew)

  • Aligot (cheesy mashed potatoes)

• Drinks:

  • Wines from Languedoc-Roussillon

  • Armagnac (a type of brandy)

10. Corsica (Corse)

• Dishes:

  • Civet de sanglier (wild boar stew)

  • Fiadone (lemon ricotta-style cake)

• Products:

  • Brocciu (Corsican sheep cheese)

  • Chestnut flour, charcuterie

Now, whenever I want to feel like I’m in a cozy French countryside kitchen—glass of wine in hand, Billie Holiday humming softly in the background—I make Poulet à la Moutarde. But before we cook, let’s take a quick step back into history…

Shit… sorry. There I go again. 😉

Cooking Class with Carol

A Bit of History: Mustard and the French Table

Mustard has been part of the French culinary scene since ancient times, but it rose to real fame in the Burgundy region during the Middle Ages. Monks in Dijon began cultivating mustard seeds and creating a refined condiment that quickly became favored by royalty and commoners alike. By the 14th century, mustard was considered so essential that the French city of Dijon was officially granted the exclusive right to produce it.

As for Poulet à la Moutarde, it’s a natural evolution of regional French cooking: rustic, practical, and deeply flavorful. In Burgundy, where wine and mustard are abundant, home cooks began simmering chicken in mustard sauce, adding cream or white wine depending on what was available. The result? A dish that’s stood the test of time—not because it’s trendy, but because it’s just that good.

Today, it remains a staple of French home cooking, especially in Burgundy and Northern France. Like most traditional recipes, each family adds their own touch—but the heart of it always remains: good mustard, good chicken, and love in the pan.

Poulet à la Moutarde (French Mustard Chicken)

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts if you prefer)

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 shallots, finely chopped (or 1 small onion)

• 2 garlic cloves, minced

• 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard (optional, but adds great texture)

• 1/2 cup crème fraîche or heavy cream

• A few sprigs of fresh thyme

• Chopped fresh parsley, to garnish

  
  

Instructions:

1. Season & SearPat the chicken dry and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken skin-side down until golden brown (about 5–6 minutes), then flip and cook for another 3 minutes. Transfer to a plate.

2. Make the BaseLower the heat to medium. In the same pan, add the chopped shallots and sauté until soft and translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.

3. Deglaze & Build the SaucePour in the white wine and scrape up the brown bits from the bottom of the pan (flavor central!). Simmer for 2–3 minutes to let the alcohol cook off. Stir in both mustards and mix until smooth.

   
   

4. Add the Cream & ChickenStir in the crème fraîche or heavy cream. Return the chicken to the pan, skin-side up, along with any juices from the plate. Tuck in the thyme sprigs. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.

5. Finish & ServeRemove the thyme sprigs. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.

   
   

Serving Suggestions

This dish begs for a good sidekick. Think buttery mashed potatoes, crusty French bread, or even tagliatelle pasta to catch every drop of that sauce. Add a green salad with a light vinaigrette and a glass of wine, and you’ve got yourself a Parisian bistro moment at home. I cooked glazed small carrots and mashed potatoes.

Final Thoughts

Poulet à la Moutarde is more than a meal—it’s a bridge to a time and place where cooking was about warmth, not rush. It’s rustic and soulful, a dish born from Burgundy’s love of good ingredients and simple pleasures. Whether you’re sharing it with someone special or just yourself and a good book, it brings the heart of French cooking right to your kitchen.

Bon appétit—and don’t forget the bread for wiping the plate clean.

Wine Pairing Suggestions:

• White: A crisp white Burgundy (Chardonnay) or Chablis complements the creaminess and mustard tang.

• Red: A light red like Pinot Noir or Beaujolais works beautifully with the rich sauce.

• Non-alcoholic: Try sparkling water with lemon, or a dry French-style apple cider.

Vegetarian Twist:

Swap chicken for:

• Cauliflower steaks: Sear in the pan, then simmer in the sauce.

• Large portobello mushrooms: Meaty and flavorful.

• Firm tofu or chickpeas: For a protein-rich version.

Everything else stays the same—just reduce simmering time to avoid overcooking the veggies.

Enjoy