Poulet à la Moutarde
Tender chicken thighs simmered in a silky French Dijon cream sauce with sweet carrots, served over buttered jasmine rice.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 4
- Cuisine: French
- Difficulty: Medium
Dietary
- Gluten-Free
- Egg-Free
- Nut-Free
- Soy-Free
- High-Protein
- Low-Sugar
Tags
- comfort food
- rich
- special occasion
- tangy
Ingredients
- 2 pound chicken thighs (boneless, skinless)
- 1 tablespoon olive oil
- 1 yellow onion (medium, finely diced)
- 0.75 pound carrots (peeled, sliced into 1/2-inch coins)
- 1 cup gluten-free chicken broth
- 3 tablespoon Dijon mustard
- 0.5 cup heavy cream
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 2 package jasmine rice (8.5 oz pouch, precooked)
Instructions
- Season chicken thighs evenly with 1/2 teaspoon of the salt and the black pepper.
- Heat olive oil in a Dutch oven or large deep skillet over medium-high heat. Add chicken thighs and brown for 4 to 5 minutes per side. Transfer chicken to a plate.
- Add diced yellow onion and sliced carrots to the skillet. Cook over medium heat for 4 minutes until onions soften.
- In a measuring cup, whisk together gluten-free chicken broth, Dijon mustard, dried tarragon, and remaining 1/2 teaspoon salt. Pour into the skillet, scraping up any browned bits from the bottom.
- Return chicken thighs and their resting juices to the skillet. Bring to a simmer, cover, turn heat to low, and cook for 20 minutes until chicken is tender and registers 165 degrees F on an instant-read thermometer.
- Remove skillet from heat and gently stir in heavy cream until smooth and velvety. Heat microwave jasmine rice pouches according to package directions.
- Serve chicken and tender carrots over beds of warm jasmine rice, spooning plenty of mustard cream sauce over each portion.
Nutrition (per serving)
- Calories: 580
- Protein: 48 g
- Carbohydrates: 44 g
- Fat: 24 g
- Fiber: 3 g
- Sodium: 820 mg
- Saturated Fat: 9.5 g
- Sugar: 4.5 g
- Cholesterol: 210 mg