Goodfood Travels: France's Poulet à la Moutarde
with Mashed Potatoes & Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: France, where Dijon mustard is a pantry must-have. Then again, so are fresh tarragon, butter and cream, which take this dish beyond tempting.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Green beans (or string peas)
- 450g Potatoes
- 4g Tarragon
- 12g Chicken demi-glace
- 15ml Dijon mustard
- 90ml Heavy cream
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
4 or 8 tbsp Butter
Total Fat
53 g
Saturated Fat
27 g
Sodium
970 mg
Total Carb
52 g
Sugars
7 g
Protein
42 g
Fibre
6 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the chicken
- Meanwhile, pat the chicken dry; season lightly with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 5 to 6 min. on one side, until partially cooked.
- Flip and cook, 4 to 5 min., until cooked through.
Roast the green beans
- Meanwhile, remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Make the sauce & coat the chicken
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- To the pan of chicken, add the mustard, cream, demi-glace and ¼ cup water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until slightly reduced and thickened.
- Add 2 tbsp butter (double for 4 portions) and the tarragon. Cook, stirring often, 30 sec. to 1 min., until combined.
Plate your dish
- Divide the mash between your plates.
- Top with the chicken and green beans.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
