Maille sell a Dijon mustard with honey in it - it adds a delightful hint of sweetness to mustard sauces. It also makes a good salad dressing when mixed with oil, vinegar and seasoning.
I use Edmond Fallot Moutarde de Bourgogne to make mine, hard to find in America, good thing I’ll be back in Burgundy in June! Need to pick up some! It’s the ultra premium version of Dijon mustard, the only one with a protected appellation, ensuring that the mustard seed comes only from the Burgundy Region, which is where Dijon is. It is stronger than the average Dijon.
Why keep it warm in the oven when you will put the chicken back in the pan to emulse in the sauce? It will already warm up in the pan, oven sounds useless.
Cooked this meal last night. It's easy and wow. My guests stopped talking and just put their heads down and ate. I did add garlic. Thanks once again for a brilliant, authentic, simple, tasty meal.
Watched the video this morning, made the dish this evening. Might be my new favourite way to cook chicken! I used upper thigh though, ‘cus I think it’s a wonderful cut! Gave it a few minutes under the salamander to crisp it up. Worked wonders! The sauce was mustardy and rich and along with the potato puree and a salad of cabbage and green beans with a nice buttermilk dressing, the balance was perfect! One of the easiest and best dishes ever!
Second time making this recipe. My wife liked it so much the first time that she invited her friends for diner. For the second time, I used half butter and half duck fat. This greatly enhanced the flavor and for some reasons it made the chicken skin more brown and crispy compared to the pure butter version. Wife’s friends enjoyed it.
I’ve been using Epic brand organic pork lard for frying my Mexican rice (rinse well, dehydrate in oven on a cookie sheet) and wow, what a flavor difference! The right fat helps every dish..!
Thank you for doing this beautiful dish for us! I made it and I also used Cayenne pepper but with black pepper. I don't like white pepper. I also used freshly cracked GREEN pepper corns. At the end I added a touch of French Tarragon. Delicious! This will be one of my "go to comfort foods". I also served it with creamed potatoes and also a saute' of Swiss Chard. Love your channel and have been subscribed for years. I've enjoyed watching you grow in your experience and professionalism. Bravo to you, Stefan!
I love this channel. He's French loves butter passionate about food. Generously shares his passion. Thank you. I will make this chicken dish in honour of my mother. She loved butter, cream and chicken. Chicken was consider more a luxury food when I was growing up. I came from a dairy farm and we had sheep as well. So lamb not mutton we had at Christmas. Beef was the stable meat My mum would roast chicken with plenty of butter and I do remember very crispy skin. Thank you for sharing
Mmmm....This looks so delicious , healthy and easy to make, as my mouth is watering, as I love French food,and I will be making this for my family. Thank you for sharing your recipe here, and all the best to you.God bless you always.🌹💖💖💖🦋🌷🎀
8:16 I like how you "drench" it over! Yum! I phrase you might like that's used in the Southern USA, I think is the origin, is to "smother" it with sauce. So you'll see recipes that say "smothered pork chops" and it would be smothered or covered with a gravy!
Just made it and 1. Very comforting, very delicious. 2. Very fatty but hey, you’re on a french cooking channel, you already know that right? 3. Unless you want to only taste mustard, you have to be very careful, add it gradually, and constantly try it. Mustard is a strong flavor and it’s easy to lose everything else behind it. Other than that, unless you hate mustard, I don’t see how this can disappoint. Thanks FCA for another great video, and a special thanks to David for bringing it up!
I stumbled on a recipe like this using leftovers in my fridge. I sliced the chicken at the end and mixed it all with some pasta. Was a meal I won't forget
My daughter and I thoroughly enjoyed making this recipe. Neither of us fell in love with the dish, and we probably won’t make it again. Can’t wait to try a few more of your recipes!
Looks great! And too difficult, one question though, what would be the best white wine to use? Some white wine I have used in the past seemed to cut (curdle) the cream
you can use a chardonnay like chablis ideally use a french wine and the reason cream curdles is either you don’t have enough of it compare to the amount of wine or you cream does not have enough fat content. always use cream with at least 30 percent fat aka heavy cream / full or double cream
Perfect! At the mo we are travelling through NZ, little kitchenettes here and there so I decided to have sth simple and "one-potty" and this recipe was adorable. Thanks!!
WHICH SIZE SAUTE PAN? Great video and I'm now shopping for a nice saute pan. The one featured in this video, is it the 1.9 qt (7.9" x 2.4")_or the 3.3 qt (9.4" x 3.0")? Merci d'avance!
I have 2 questions. What is the benefit or reason for choosing white pepper in a dish over black? I see it in a lot of recipes but I've never actually seen/noticed it in a store. Also, what type of cream is used here?
@frenchcookingacademy, does it need to use a braising pan, or is the farm pot okay? (I can’t remember the actual name, but it’s a bowl-shaped pan with high sides and a flat bottom). I used it for a roasted whole chicken before.
I always learn so much additional information from your videos thanks to your explanations and instructions. This looks delicious … definitely giving it a try.
I believe in addition to copper helping to get an even sear, the heat distribution makes it generally easier to evenly cook (or not overcook) just about anything. Alot of people especially like copper for sauce pans.
Merci pour cette recette que je fais mais sans les jaunes d'oeufs.. C'est une bonne variante que je vais m'empresser de tester. Connaissez vous le poulet Gaston Gérard ? une recette typiquement bourguignonne avec vin blanc, paprika, moutarde, crème et comté... C'est délicieux ! Peut être pourriez vous la proposer ?
i'm going to make it tonight, but my pan isn't as good as his. just wish the video showed a little bit more like how he puts the lid on but not a big deal.
Good info on the copper cookware. I always wondered why it's so expensive but this video provides a graphic depiction and explanation with a crowded pan.
Looks like another great recipe Chef. Looking forward to having it for Sunday dinner. Made it and I'd recommend at least 3 TBs of Dijon served over Basmati rice with broccoli. Very good recipe.
Simple and easy one pot dish. Use true Dijon mustard for the best results 😋
Thank you!!!!
Maille sell a Dijon mustard with honey in it - it adds a delightful hint of sweetness to mustard sauces. It also makes a good salad dressing when mixed with oil, vinegar and seasoning.
I use Edmond Fallot Moutarde de Bourgogne to make mine, hard to find in America, good thing I’ll be back in Burgundy in June! Need to pick up some! It’s the ultra premium version of Dijon mustard, the only one with a protected appellation, ensuring that the mustard seed comes only from the Burgundy Region, which is where Dijon is. It is stronger than the average Dijon.
Why keep it warm in the oven when you will put the chicken back in the pan to emulse in the sauce? It will already warm up in the pan, oven sounds useless.
@@CHULOOTJEyou do you
Cooked this meal last night. It's easy and wow. My guests stopped talking and just put their heads down and ate.
I did add garlic.
Thanks once again for a brilliant, authentic, simple, tasty meal.
Watched the video this morning, made the dish this evening. Might be my new favourite way to cook chicken!
I used upper thigh though, ‘cus I think it’s a wonderful cut!
Gave it a few minutes under the salamander to crisp it up. Worked wonders!
The sauce was mustardy and rich and along with the potato puree and a salad of cabbage and green beans with a nice buttermilk dressing, the balance was perfect!
One of the easiest and best dishes ever!
One addition I like, a tart apple..start roasting with the chicken..it dissolves and mixes into the sauce. Delicious.
do you fry it with the chicken? at what point in the video do you add it i'd love to know :)
Second time making this recipe.
My wife liked it so much the first time that she invited her friends for diner.
For the second time, I used half butter and half duck fat. This greatly enhanced the flavor and for some reasons it made the chicken skin more brown and crispy compared to the pure butter version.
Wife’s friends enjoyed it.
Nice and a great idea.
I think i will try little flour on the chicken since i love fried flour on chicken.
Duck fat has an elegant rich flavor that pairs with so many savory dishes
I’ve been using Epic brand organic pork lard for frying my Mexican rice (rinse well, dehydrate in oven on a cookie sheet) and wow, what a flavor difference! The right fat helps every dish..!
They’re your friends now!
Thank you for doing this beautiful dish for us! I made it and I also used Cayenne pepper but with black pepper. I don't like white pepper. I also used freshly cracked GREEN pepper corns. At the end I added a touch of French Tarragon. Delicious! This will be one of my "go to comfort foods".
I also served it with creamed potatoes and also a saute' of Swiss Chard.
Love your channel and have been subscribed for years. I've enjoyed watching you grow in your experience and professionalism. Bravo to you, Stefan!
Your the Real Deal! Mis En Placeat its finest🤙
I went to Culinary school in 93-95 and your taking me back!!!
Appreciate ya Chef🍻
I love this channel. He's French loves butter passionate about food. Generously shares his passion. Thank you. I will make this chicken dish in honour of my mother. She loved butter, cream and chicken. Chicken was consider more a luxury food when I was growing up. I came from a dairy farm and we had sheep as well. So lamb not mutton we had at Christmas. Beef was the stable meat My mum would roast chicken with plenty of butter and I do remember very crispy skin. Thank you for sharing
I cooked up a similar dish yesterday. Used garlic, parsley, leeks, honey and orange juice as well as the Dijon mustard. It was delicious.
I made it a few weeks ago. It was absolutely delicious! I’m making it again today and I’m so excited!
Everything Dijon is delicious! Made this dish, and it delivered as expected. Delicious! Thanks.
It looks to be a beautifully balanced sauce I shall try to copy that beautiful dish
Made it again tonight. Things change, the tastes change as I add more or less mustard. Love it every time. Thanks
I made this tonight and it was delicious!!! My house smells so good too. Can’t wait for my husband to get home. He will love it 🥰
I tried this 12 h after the video was posted. Definitively one my best 2024 dishes ❤. Thank you Stephane.
I just made this.
thank you for posting this.
seriously, it was SO good, SO perfect.
Made this tonight and it was great. Added a little honey to sweeten the sauce.
Thank you Sir. I have always admired the french way of cooking but never tried. New subscriber today
Mmmm....This looks so delicious , healthy and easy to make, as my mouth is watering, as I love French food,and I will be making this for my family. Thank you for sharing your recipe here, and all the best to you.God bless you always.🌹💖💖💖🦋🌷🎀
8:16 I like how you "drench" it over! Yum! I phrase you might like that's used in the Southern USA, I think is the origin, is to "smother" it with sauce. So you'll see recipes that say "smothered pork chops" and it would be smothered or covered with a gravy!
Smother comes from Old English “Smorian”, which means to suffocate. It’s been in English since the 13th Century.
New to your channel! It seems so delicious ! I will try it today ! Thanks a lot ! ❤
I cooked this meal like three or four times and it gets better and better each time :-) Thank you very much for the recipe
A beautiful, simple dish. Thank you
Just made it and 1. Very comforting, very delicious. 2. Very fatty but hey, you’re on a french cooking channel, you already know that right? 3. Unless you want to only taste mustard, you have to be very careful, add it gradually, and constantly try it. Mustard is a strong flavor and it’s easy to lose everything else behind it. Other than that, unless you hate mustard, I don’t see how this can disappoint.
Thanks FCA for another great video, and a special thanks to David for bringing it up!
GET THE BOOK! It has great recipes. Lots of work put into it. Wonderful.
Add a dash of Tarragon?
That’s a good idea! I made it with only bay leaves and thyme leaves, and it came out DELICIOUS. 😋
I made this with rice and tomato tian on the side. Very good recipe
❤❤❤ look delicious. I will cook for my kids. Many Thanks for sharing. Have a nice weekend!
I stumbled on a recipe like this using leftovers in my fridge. I sliced the chicken at the end and mixed it all with some pasta. Was a meal I won't forget
I've made it and it was really nice. Thanks for these lovely recipes
Thanks
thanks a lot for support hope you try the recipe 🙂👍
Hi. Very Very Tasty and delicious recipe Thanks. Goodbye.
Wonderful to enjoy simple n nice food which do not to hv too many spices but yet taste yummy 🎉
Pink peppercorns are the magic ingredient in a Dijon based crème sauce.
Can't wait to make this with mash and asparagus for Sunday night 😋.
My shameless confession :
I watch your channel not for the food, just to see you.
Lots of love from Sri Lanka 😂😂❤❤
OMG !!! That is so delicious. Would love either a baguette or some Basmati rice to go with it. Thanks to whomever gave you this recipe. Amazing dish !
Dijon mustard has cayenne in it already so it goes well apparently 😉
Delicious. It was a hit for my family. Thanks for posting
Love this man
Delicious. Thank you
I tried this recipe, it was good. Make sure to keep the sauce thin since it is very rich.
Delicious!
Excellent - will get your book. I made your sauce Bearnaise recipe a while back which was superb.
Made this dish tonight, family loved it, used fresh herbs from my garden. The sauce was fun and easy to prepare following your directions
Good recipe. Will try.
My daughter and I thoroughly enjoyed making this recipe. Neither of us fell in love with the dish, and we probably won’t make it again. Can’t wait to try a few more of your recipes!
It is easy-peasy.
What was wrong with it?
Exceptional demonstration !
thanks a lot
Lovely 😊
So easy. So delicious! Just made it. Merci! 🎉
wow really that was fast 🙂👨🏻🍳
Looks great! And too difficult, one question though, what would be the best white wine to use? Some white wine I have used in the past seemed to cut (curdle) the cream
you can use a chardonnay like chablis ideally use a french wine and the reason cream curdles is either you don’t have enough of it compare to the amount of wine or you cream does not have enough fat content. always use cream with at least 30 percent fat aka heavy cream / full or double cream
Thank you! @@FrenchCookingAcademy
@@FrenchCookingAcademy😊
I really appreciate you taking the time to walk through the experience of the first tastes
You are a talent!!!
Looks delicious!
I tried this dish last night, it was wonderful and so easy to make. Thank you.
Perfect 🇬🇧🏴🔥
Nice job!
Ouuu can’t wait to have your cookbook chef!
J’essaye de faire ❤
Great recipe and I appreciate your suggestions. I already have all the ingredients on hand and can make this tonight.
Perfect! At the mo we are travelling through NZ, little kitchenettes here and there so I decided to have sth simple and "one-potty" and this recipe was adorable. Thanks!!
What cream did you use? Thank you for this channel
Thank you brother 🎉
I have made this with pork and I like to use tarragon.
Sweet paprika 😊
I’ll try this with my induction stove which has incredibly precise heat control.
WHICH SIZE SAUTE PAN? Great video and I'm now shopping for a nice saute pan. The one featured in this video, is it the 1.9 qt (7.9" x 2.4")_or the 3.3 qt (9.4" x 3.0")? Merci d'avance!
I have 2 questions. What is the benefit or reason for choosing white pepper in a dish over black? I see it in a lot of recipes but I've never actually seen/noticed it in a store. Also, what type of cream is used here?
Do you take the pan off the heat when you add the eggs and mustard?
yes or turn the heat off to avoid cooking the egg yolks
I was going to cook this but I figured I'd just watch the video again.
@frenchcookingacademy, does it need to use a braising pan, or is the farm pot okay? (I can’t remember the actual name, but it’s a bowl-shaped pan with high sides and a flat bottom). I used it for a roasted whole chicken before.
I think this sauce will be good on white fish like snapper or halibut ... what do you think ?
yes i think it would work well but you would need to use fish fumet to make the sauce 👍
Thank you
@@FrenchCookingAcademy
❤ perfect weekday dish. Thank you! Always need ideas.❤️
same here love lobster my favorite fish
J'adore ta chaine.
I always learn so much additional information from your videos thanks to your explanations and instructions.
This looks delicious … definitely giving it a try.
Fites simple! Merci Mon Ami !
what is an "esaret" pepper? or did the captioning miss the word you used? (it was the alternative you used for cayenne)
It is Piment d’Espellette, a spicy pepper from the Basque Country of France.
Nice pan ❤
I believe in addition to copper helping to get an even sear, the heat distribution makes it generally easier to evenly cook (or not overcook) just about anything. Alot of people especially like copper for sauce pans.
If you know French techniques it doesn't not really matter !😂😅
Oh shut up.
This is advice for people who are home cooks and still learning, save the trolling please. It’s not a good use of your time.
You sound like an advertisement.
There is a learning curve with copper, but once you stop burning eggs,you will never go back.
How would sage go with it?
If you use pork, sage might go quite well with it. Only one way to find out!
I love my copper skillet
always good i might give this a go, thanks,man that pan looks very nice
Beautiful!
Looks yummy. Do you have a preferred brand of Dijon mustard you use?
Maille is usually the popular one in France :)
maille is good place to start but if you can get dijon in a deli shop you will find better ones that said the moutarde de Meaux is equally great 👍
Edmond Fallot is delicious
Salam weeh je serai avec cette page un futur cordon bleu
Just what I was looking for. I'm making it today.
A very enjoyable dish to prepare. Looking forward to trying it either a white wine.
E voila !! Superbe !
Merci pour cette recette que je fais mais sans les jaunes d'oeufs.. C'est une bonne variante que je vais m'empresser de tester. Connaissez vous le poulet Gaston Gérard ? une recette typiquement bourguignonne avec vin blanc, paprika, moutarde, crème et comté... C'est délicieux ! Peut être pourriez vous la proposer ?
I’m wondering what the purpose of the egg yolk is for? Is it too thick in the sauce more. I too prefer not to use egg yolk.
Il a une recette de poulet Gaston Gérard qui date d'un ou deux ans.
I prefer iron cast and Dutch oven, it keeps the heat even longer
Looks so yummy!
I make dijon chicken from a recipe in an old James Beard book. James's recipe is baked with mushrooms
This reminds me of a rabbit stew I had about 25 years ago: mustard cream, mushrooms and peas. One of the best things I’ve ever eaten in my long life…
Thank you! I will make this on Sunday!
i'm going to make it tonight, but my pan isn't as good as his. just wish the video showed a little bit more like how he puts the lid on but not a big deal.
I love chicken Dijon and pork Dijon.
I’m making this today.
Excellent recipi. Second time I added a dash of sugar in the sauce
Cast iron works just as well!
Good info on the copper cookware. I always wondered why it's so expensive but this video provides a graphic depiction and explanation with a crowded pan.
Thank you for this nice recipe ☘️💐🌿
Looks like another great recipe Chef. Looking forward to having it for Sunday dinner.
Made it and I'd recommend at least 3 TBs of Dijon served over Basmati rice with broccoli. Very good recipe.