Introduction
Poulet à la Moutarde, Lardons & Champignons is a classic French comfort dish that beautifully balances richness, warmth, and savory depth. Tender chicken is gently cooked with smoky lardons and earthy mushrooms, then coated in a creamy mustard-infused sauce. This dish is both rustic and elegant, making it suitable for family meals as well as special occasions.
Description
This hearty recipe features juicy chicken pieces simmered in a velvety sauce enriched with butter, mustard, and the natural flavors of mushrooms and lardons. The result is a satisfying dish with a creamy texture, subtle tanginess, and comforting aroma that pairs perfectly with potatoes, rice, or crusty bread.
Ingredients Quantity
Chicken (whole or cut into pieces such as thighs and breasts): 1,200 g
Smoked lardons: 200 g
Button mushrooms (Champignons de Paris): 300 g
Butter: 30 g
Dijon mustard: 3 tablespoons
Heavy cream: 200 ml
Onion (finely chopped): 1 medium
Garlic (minced): 2 cloves
Olive oil: 1 tablespoon
Salt: to taste
Black pepper: to taste
Fresh parsley (optional, for garnish): 1–2 tablespoons
Instructions
Prepare the Ingredients
Clean and slice the mushrooms. Pat the chicken pieces dry and season lightly with salt and pepper.
Brown the Lardons
In a large skillet or casserole, cook the lardons over medium heat until golden and crisp. Remove and set aside.
Sear the Chicken
In the same pan, add olive oil and butter. Brown the chicken pieces on all sides until lightly golden. Remove and set aside.
Cook the Aromatics
Add the chopped onion and garlic to the pan. Sauté until soft and fragrant.
Add Mushrooms
Stir in the mushrooms and cook until they release their moisture and begin to brown.
Combine and Simmer
Return the chicken and lardons to the pan. Stir in the mustard and cream. Lower the heat, cover, and simmer for 30–40 minutes until the chicken is fully cooked and tender.
Finish and Serve
Adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Origin
Poulet à la Moutarde originates from Burgundy (Bourgogne), a region in France renowned for its mustard production and rich culinary traditions. The dish showcases the local love for creamy sauces and slow-cooked meats.
Cultural Significance
This recipe reflects traditional French home cooking, where simple ingredients are transformed into deeply flavorful meals. It is often associated with family gatherings and Sunday lunches, symbolizing comfort, hospitality, and regional pride.
Optional Additions
A splash of white wine for added depth
Fresh thyme or tarragon for herbal notes
Shallots instead of onions for a milder sweetness
Whole-grain mustard for extra texture
Tips for Success
Use Dijon mustard for authentic flavor
Brown the chicken well to enhance taste
Simmer gently to keep the chicken tender
Serve immediately for the best texture and aroma
Nutritional Information (Approximate per serving)
Calories: 480–520 kcal
Protein: 35 g
Fat: 38 g
Carbohydrates: 6 g
Calcium & Iron: Moderate
(Values may vary depending on exact ingredients used)
Recommendation
Serve this dish with steamed potatoes, rice, or fresh baguette to fully enjoy the creamy sauce. A simple green salad on the side adds freshness and balance.
Conclusion
Poulet à la Moutarde, Lardons & Champignons is a timeless French recipe that combines comfort and sophistication. Its creamy, savory character makes it a favorite for both everyday meals and festive tables.
Embracing Healthful Indulgence
While rich and satisfying, this dish can be enjoyed mindfully as part of a balanced diet. Using quality ingredients, moderate portions, and pairing it with vegetables allows you to indulge while still embracing wholesome eating.
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