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Chicken à la Moutarde

Chicken à la Moutarde

>60 minutes, Chicken, Main Course, Meat -


  • 1 whole chicken, cut into 8 serving pieces (about 1.7kg)
  • 3 tbsp. Maille Olive oil
  • 3 tbsp. butter
  • Handful of fresh thyme
  • 2 white onions, minced
  • 160g whole pearl onions (optional
  • 160g coarsely chopped (or small whole) white mushrooms
  • 2 carrots, diced
  • 3 cloves garlic, finely minced
  • 2 tbsp. flour
  • 450ml dry white wine
  • 4 tbsp.Maille Dijon Originale mustard
  • 450ml chicken stock
  • 225ml thick cream

Chef Raphael Lambert

Originally from Monte Carlo, Chef Raphael Lambert began his career in the kitchen of Cassis, an illustrious restaurant located on the outskirts of Marseilles. He quickly learned the nuances of creating exceptional cuisine and went on to work at some of France’s most acclaimed restaurants, from Guy Savoy and Le Jardin in Paris, to Michel Bras in Laguiole and Restaurant La Palme d’Or in Cannes.


  1. Preheat oven to 180°C.
  2. Season chicken with salt and pepper.
  3. Heat Maille Olive oil in large skillet over medium-high heat and brown chicken on all sides.
  4. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
  5. Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelised.
  6. Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille Dijon Originale mustard and cook until sauce is smooth.
  7. Arrange chicken, sauce, and vegetables in baking dish. Pour chicken stock over ingredients until pan is about ¾ full. Cover and bake 45 minutes or until chicken is thoroughly cooked. Stir in cream and cook an additional 5 minutes or until heated through.

Chef’s tip

While this dish is traditionally served with white rice, you could use herbed polenta