Maille's 1747 Dijon recipe uses verjuice from unripe Burgundy grapes—that tartness is why this sauce never breaks.
Chicken in Mustard Sauce
Indulge in this mouthwatering chicken in a velvety mustard sauce that’s sure to warm your soul! With tender chicken breasts simmered to perfection in a rich blend of creamy goodness and zesty Dijon mustard, this dish is a delightful twist on comfort food. Serve it over fluffy rice or alongside roasted veggies for a meal that’s as satisfying as it is delicious!
The Story
This Burgundian bistro classic got its swagger in 1650s Dijon when French monks discovered that crushing mustard seeds with verjuice—unripe grape juice—created a condiment so sharp it could wake the dead, then some genius in Lyon's bouchons figured out that drowning chicken thighs in this golden fire alongside white wine turns humble poultry into something Napoleon himself would demand after conquering Austria.
Regional Twist
In Burgundy's Côte-d'Or region, they swap the chicken stock for local Chardonnay and double the wholegrain mustard, creating a sauce so thick you could practically stand a spoon in it.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 6 chicken thighs
- 60 ml cream
- to serve fresh baguette
- to garnish fresh parsley
- 3 shallots
- to serve side salad
- 150 ml white wine
Pantry Items
Amounts also listed in instructions below
- 200 ml chicken stock
- garlic cloves (to taste)
- maille dijon mustard (to taste)
- maille wholegrain mustard (to taste)
- olive oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat the olive oil in a large lidded saucepan over medium heat.
- 2
Season the chicken thighs on the skin side with salt and place them skin-side down in the pan.
- 3
Season the other side and cook for 6–7 minutes, until the skin is golden and crisp.
- 4
Flip the chicken and briefly sear the other side, then remove and set aside on a tray.
- 5
Discard most of the excess oil from the pan, reserving a little for later use.
- 6
Add the sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened.
- 7
Add the garlic and sauté for another minute.
- 8
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- 9
Stir in both mustards, mixing well to combine.
- 10
Add the chicken stock and bring to a gentle simmer.
- 11
Return the chicken to the pan, cover with a lid, and simmer for 10–12 minutes until fully cooked.
- 12
Remove the lid and take the chicken out one last time.
- 13
Stir the cream into the sauce, mixing well, and finish with chopped parsley.
- 14
To serve, place the chicken on a plate and spoon over plenty of mustard sauce and shallots.
- 15
Garnish with more parsley and serve with fresh baguette and a side salad.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down first without moving them for 6-7 minutes to render fat slowly and achieve Maillard browning at 285-300°F surface temperature.technique285-300°F surface temp
- ✓Add cream off heat or at reduced temperature below 180°F to prevent curdling when acid from mustard and wine creates an unstable emulsion.techniqueBelow 180°F
- ✓Use a 3:1 ratio of chicken stock to cream (200ml:60ml) to create proper sauce consistency that coats without breaking under the acidity of Dijon mustard.ingredient3:1 ratio
- ✓Reserve 2-3 tablespoons of rendered chicken fat from searing instead of discarding it all - this adds richness and helps bind the mustard sauce through fat emulsification.technique2-3 tablespoons
- ✓Deglaze with wine immediately after aromatics to capture fond at peak flavor development, scraping within 30 seconds before proteins denature and become bitter.timing30 seconds
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