Poulet Grille A La Moutarde (Broiled Chicken)

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Servings: 4 Difficulty: Advanced
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Savory Dijon-glazed broiled chicken served with buttery saut&# 195;©ed root vegetables
Poulet Grille a La Moutarde (Broiled Chicken recipe image

This classic French-inspired dish features tender chicken halves coated in a sharp, tangy Dijon mustard glaze, broiled until golden and crisp. It is served alongside a comforting medley of baby potatoes, carrots, and white onions that are first boiled for tenderness, then sautéed in butter with fresh mushrooms until caramelized and fragrant. The combination of the rich, savory chicken and the earthy, sweet vegetables creates a balanced and hearty meal. It is an elegant yet simple option for a weeknight dinner or a light Sunday supper, offering a sophisticated flavor profile without requiring complex techniques or hard-to-find ingredients.

Poulet Grille a La Moutarde (Broiled Chicken recipe image
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Poulet Grille A La Moutarde (Broiled Chicken)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 102.7

Description

This classic French-inspired dish features tender chicken halves coated in a sharp, tangy Dijon mustard glaze, broiled until golden and crisp. It is served alongside a comforting medley of baby potatoes, carrots, and white onions that are first boiled for tenderness, then sautéed in butter with fresh mushrooms until caramelized and fragrant. The combination of the rich, savory chicken and the earthy, sweet vegetables creates a balanced and hearty meal. It is an elegant yet simple option for a weeknight dinner or a light Sunday supper, offering a sophisticated flavor profile without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Preheat the broiler to high.
  2. Peel the potatoes; if they are not very small, cut them in half.
  3. Place potatoes in a saucepan and cover with water.
  4. Trim and peel the carrot, then cut into 2-inch lengths and quarter them.
  5. Peel the onions and cut them in half.
  6. Add carrots and onions to the saucepan with the potatoes.
  7. Add salt to taste and bring to a boil.
  8. Let stand for 10 minutes to par-cook the vegetables.
  9. Meanwhile, sprinkle chicken halves with salt and pepper.
  10. Brush all sides of the chicken with Dijon mustard.
  11. Arrange chicken halves side by side in a baking dish, skin side down.
  12. Sprinkle chicken with peanut oil.
  13. Place under the broiler and cook for 10 minutes.
  14. Drain the vegetables thoroughly.
  15. Melt butter in a skillet over medium-high heat.
  16. Add the drained vegetables to the hot butter.
  17. Cook, shaking the skillet and stirring occasionally, until vegetables begin to brown.
  18. Add mushrooms and sprinkle with salt and pepper to taste.
  19. Continue cooking and stirring for 7-8 minutes until mushrooms are tender.
  20. Pour off excess fat from the baking dish and turn chicken halves skin side up.
  21. Turn oven heat to 400ðF (200ðC).
  22. Place the dish in the oven and bake for 10 minutes.
  23. Remove dish and place on top of the stove.
  24. Add red wine vinegar to the pan juices and cook for a few seconds, stirring to combine.
  25. Sprinkle with finely chopped parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 102.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 16.9mg1%
Total Carbohydrate 23.2g8%
Dietary Fiber 3.6g15%
Sugars 4.6g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, dijon, mustard, broiled, potatoes, carrots, onions, mushrooms, glazed, french, dinner, root vegetables, buttery, simple, classic, hearty, easy, roast, poultry
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