Discover a classic fricassé de poulet, a creamy French chicken dish simmered with white wine, cream and the authentic Dijon mustard, Moutarde de Bourgogne PGI.
Chicken fricassée – known in France as fricassé de poulet – is a timeless French dish that sits somewhere between sautéing and stewing. Chicken pieces are gently simmered in a creamy sauce with white wine, crème fraîche and mustard, creating tender meat and a rich, velvety finish. This comforting yet elegant recipe is a staple of traditional French home cooking, prized for its simple technique and deeply layered flavours.
For this version, the recipe highlights two exceptional regional ingredients: Poulet de Bresse PDO and Moutarde de Bourgogne PGI. Poulet de Bresse, the only chicken in the world protected by a PDO (Protected Designation of Origin), is renowned for its firm texture and delicate taste. Moutarde de Bourgogne – a protected regional mustard produced in Burgundy from locally grown seeds and Burgundy wine or verjuice – can be considered the closest expression of the “real” Dijon-style mustard still made in France. Its adds distinctive depth and gentle heat to the sauce, giving this classic fricassé de poulet an authentic taste of French terroir.
Preparation time
25 min
Ingredients For
-
-
-
60 gr
-
-
1 glass
-
x 1
-
-
Preparation
1
Cut chicken into pieces. Peel and slice onion.
2
Heat a sauté pan and melt half the butter. Add the chicken pieces and brown, seasoning with salt and pepper. Remove to a plate and add the remaining butter to the pan, adding the onions.
3
Cook for a few minutes over medium heat, seasoning with salt and pepper. Return the chicken pieces.
4
Pour in the glass of white wine. Add mustard and cream.
5
Stir, cover and simmer for approx. 30 minutes.
6
Season with salt and pepper if necessary. Sprinkle with flat-leaf parsley and serve immediately.
Tags
Our latest recipes
Most popular this week
