Poulet a la Briarde
Poulet a la Briarde – a delicious regional French recipe that celebrates sauted chicken, cider, mustard and cream. This simple combination of ingredients yields a succulent one of a kind flavoursome sweet tangy mustard sauce. The recipe comes from the Briard region east of Paris, famous for mustard (Moutarde de Meaux), cider and Brie cheese.
- 1 whole chicken 1.4 kg (around 3 pounds)
- 350 ml to 400 ml (12 to 13 fluid oz) cider (sweet or medium dry)
- 200 ml (7 fluid oz) pure cream (heavy cream or double cream)
- 2 tablespoons grain mustard (Meaux or Dijon mustard)
- 50 grams (around 2 oz) carrots (roughly sliced)
- 50 grams (around 2 oz) shallots (roughly chopped)
- Salt and pepper to season
- 2 tablespoons parsley to decorate
- 1 tablespoon of butter plus 1 tablespoon of oil (to brown the meat)
Optional for the garnish:
- 300 grams oyster mushrooms (and other of your choice), saute before adding
- Glazed pearl onions (pickling onion, onion grelot)
Wine pairing: a Chablis or other white burgundy
- Joint the chicken, saving the offcuts
- Melt 1 tablespoon of butter in a pot, add the oil and warm on a medium heat. Add the chicken offcuts and brown on both sides. Once they are coloured, remove and reserve them
- Place the jointed chicken pieces into the pan and fry each side for about 5 minutes so that each piece is adequately coloured. To avoid overcrowding the pan, do it in 2 stages if necessary
- Turn off the heat, remove the chicken pieces and reserve on a plate
- Add the shallots and the carrots to the pot and sweat them for a few minutes on a medium heat
- Add 50 ml of cider and deglaze the pot. Leave the pot on the heat until the stock is reduced, and then return the chicken offcuts.
- Add the jointed chicken pieces back and lay them on top of the stock
- Pour the remainder of the cider in and once the stock comes to the boil, reduce the heat to medium low and cover the pot.
- Cook on a low heat, and after about 15 minutes, remove the chicken breasts and keep aside and warm
- Continue cooking the legs for about another 10-15 minutes until cooked. Add to the breasts and keep warm
- Remove and discard the chicken offcuts and (preferably) sieve the sauce and discard the vegetable pieces.
- Add the cream, and over a high heat reduce to a spoon coating consistency. This should not take long. Turn off the heat.
- Stir in the mustard in stages until there is sufficient to taste – one or two tablespoons is usually enough (but it’s up to your taste)
- Stir in any juice from the tray containing the warm jointed chicken pieces.
- Pour the sauce over the chicken ensuring that some mustard grains settle on each of the chicken pieces.
- Add the sauted oyster mushrooms to the dish and garnish with parsley.
Serve this dish ideally on a pilaf or steamed rice. You could also serve it with potato or steamed green beans (string beans).
You can par this with a white burgundy (chablis is good)
Poulet a la Briarde video recipe: