Poulet à la Moutarde
Mustard Chicken with Bacon-Mustard Cream Sauce
(inspired by Ina Garten & David Lebovitz — with some personal delicious upgrades!)
This mustard chicken is the best of both worlds: it borrows Ina’s crisp, juicy mustardy chicken technique, then coats it with a luscious, smoky bacon mustard sauce that feels straight out of David Lebovitz’s Paris kitchen.
It’s simple enough for a weeknight but special enough for company — and it pairs perfectly with buttery mashed potatoes (recipe below!).
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken breasts
¼ cup Dijon mustard
2–3 tablespoons white wine
1½ cups gluten-free breadcrumbs (or regular if not GF)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon kosher salt
½ teaspoon black pepper
Olive oil (for drizzling)
For the Sauce:
4 slices smoked bacon, chopped
2 shallots, minced
2 cloves garlic, minced
⅔ cup white wine (like Sauvignon Blanc)
1–2 tablespoons onion jam (optional but dreamy)
2–3 tablespoons Dijon mustard
1 tablespoon whole grain mustard (or “three grain” mustard)
1 teaspoon fresh or dried rosemary
1 teaspoon fresh or dried thyme
¼–⅓ cup crème fraîche
Chopped bacon (reserved from above)
Instructions:
1. Prep the Chicken:
Preheat oven to 350°F.
In a shallow bowl, mix the Dijon mustard and white wine.
In another bowl, stir together the gluten-free breadcrumbs, thyme, salt, and pepper.
Pat the chicken breasts dry. Dip the top of each breast into the mustard-wine mixture, then dredge it into the breadcrumb mixture to coat the top side only.
Place the chicken on a greased baking sheet or roasting pan. Drizzle lightly with olive oil.
Roast the chicken at 350°F for 40 minutes.
Then, increase the oven to 400°F and roast for an additional 10 minutes, until the chicken is golden, crisp, and cooked through (internal temp of 165°F).
2. Make the Sauce:
While the chicken is baking, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Add the minced shallots to the bacon fat and sauté for 2–3 minutes until softened. Add the garlic and cook another 30 seconds.
Pour in the white wine, scraping up any bits from the bottom of the pan. Simmer until reduced by about half.
(Optional but highly recommended) Stir in the onion jam.
Add the Dijon mustard, whole grain mustard, rosemary, and thyme. Stir until combined.
Lower the heat and stir in the crème fraîche until smooth and creamy.
Toss in some of the reserved chopped bacon.
Taste and adjust seasoning if needed — it’s usually already super flavorful!
Creamy Mashed Potatoes (Half Russet, Half Yukon Gold)
Ingredients:
2 large Russet potatoes, peeled and cut into chunks
2 large Yukon Gold potatoes, peeled and cut into chunks
6 tablespoons unsalted butter (softened or cubed)
⅓–½ cup warm whole milk or cream
Salt and pepper, to taste
Instructions:
Bring a large pot of salted water to a boil.
Add the potatoes and cook until fork tender, about 15–20 minutes.
Drain well and return the potatoes to the hot pot to dry out for about 1 minute over very low heat.
Mash by hand for a rustic texture or use a ricer for the silkiest mash.
Stir in the butter first (to coat the starches), then add the warm milk or cream a little at a time until you reach your desired consistency.
Season with salt and pepper to taste.
Potato Tips for Success:
Always start the potatoes in cold water, not boiling water, to cook evenly.
Dry them briefly in the pot after draining for extra fluffy mashed potatoes.
Add butter first before any liquid for a richer, creamier mash.
Final Notes:
The two-stage roasting (350°F then 400°F) makes the chicken incredibly juicy with the crispiest breadcrumb topping.
This bacon-mustard sauce is pure magic — don’t skip it!
Spoon extra sauce over your mashed potatoes because you’re living right