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Poulet à la Moutarde

The Quirky Foodster Team

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25 min
Prep
45 min
Cook

Ingredients

  • 1.2 kg (2.6 lb) chicken pieces, skin on
  • 3 tbsp (45 g) Dijon-style mustard
  • 2 onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • 2 tbsp (30 ml) vegetable oil
  • 80 ml (1/3 cup) sour cream or crème fraîche
  • 1 chicken bouillon cube
  • 1/2 tsp black pepper
  • Salt, to taste
  • 2 tbsp chopped parsley

Method

  1. Season chicken pieces with salt, pepper, and lemon juice; let marinate for 20 minutes.
  2. Heat oil in a heavy skillet over medium-high heat and brown the chicken pieces on all sides, about 8 minutes total. Remove and set aside.
  3. In the same pan, sauté the onions and garlic until soft and golden, about 6 minutes.
  4. Stir in the mustard, crumbled bouillon cube, and 200 ml (3/4 cup) water; bring to a simmer.
  5. Return the chicken to the pan, cover, and simmer over low heat for 30 minutes, turning occasionally, until the chicken is cooked through.
  6. Stir in the sour cream and simmer uncovered for 5 more minutes until the sauce thickens slightly.
  7. Garnish with chopped parsley and serve hot.

Introduction: A beloved example of Franco-Gabonese fusion cooking, this tangy mustard chicken reflects Gabon's colonial-era culinary exchange with France.

Cultural Background: A beloved example of Franco-Gabonese fusion cooking, this tangy mustard chicken reflects Gabon's colonial-era culinary exchange with France. It has become a household lunch staple, served in both home kitchens and casual restaurants across Libreville, often alongside rice and a simple salad.

Tips: Use bone-in chicken thighs for the juiciest results. Taste the sauce before adding extra salt, as the bouillon cube and mustard both contribute saltiness.

Variations: Some cooks add a splash of dry white wine to the sauce, or swap sour cream for coconut cream for a dairy-free version with a tropical twist. Substitute chicken with thick slices of pan-fried eggplant or firm tofu, and use vegetable bouillon.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Nutrition: Approx. 410 kcal, 32 g protein, 27 g fat, 8 g carbohydrates per serving.

FAQs:

Q: What can I serve this with?

A: Steamed rice, boiled cassava, or a simple green salad are all traditional accompaniments.

Q: Can I make it less tangy?

A: Reduce the mustard to 2 tablespoons and increase the cream slightly for a milder sauce.

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