Maille sell a Dijon mustard with honey in it - it adds a delightful hint of sweetness to mustard sauces. It also makes a good salad dressing when mixed with oil, vinegar and seasoning.
I use Edmond Fallot Moutarde de Bourgogne to make mine, hard to find in America, good thing I’ll be back in Burgundy in June! Need to pick up some! It’s the ultra premium version of Dijon mustard, the only one with a protected appellation, ensuring that the mustard seed comes only from the Burgundy Region, which is where Dijon is. It is stronger than the average Dijon.
Why keep it warm in the oven when you will put the chicken back in the pan to emulse in the sauce? It will already warm up in the pan, oven sounds useless.
Watched the video this morning, made the dish this evening. Might be my new favourite way to cook chicken! I used upper thigh though, ‘cus I think it’s a wonderful cut! Gave it a few minutes under the salamander to crisp it up. Worked wonders! The sauce was mustardy and rich and along with the potato puree and a salad of cabbage and green beans with a nice buttermilk dressing, the balance was perfect! One of the easiest and best dishes ever!
Cooked this meal last night. It's easy and wow. My guests stopped talking and just put their heads down and ate. I did add garlic. Thanks once again for a brilliant, authentic, simple, tasty meal.
Second time making this recipe. My wife liked it so much the first time that she invited her friends for diner. For the second time, I used half butter and half duck fat. This greatly enhanced the flavor and for some reasons it made the chicken skin more brown and crispy compared to the pure butter version. Wife’s friends enjoyed it.
I’ve been using Epic brand organic pork lard for frying my Mexican rice (rinse well, dehydrate in oven on a cookie sheet) and wow, what a flavor difference! The right fat helps every dish..!
Thank you for doing this beautiful dish for us! I made it and I also used Cayenne pepper but with black pepper. I don't like white pepper. I also used freshly cracked GREEN pepper corns. At the end I added a touch of French Tarragon. Delicious! This will be one of my "go to comfort foods". I also served it with creamed potatoes and also a saute' of Swiss Chard. Love your channel and have been subscribed for years. I've enjoyed watching you grow in your experience and professionalism. Bravo to you, Stefan!
I love this channel. He's French loves butter passionate about food. Generously shares his passion. Thank you. I will make this chicken dish in honour of my mother. She loved butter, cream and chicken. Chicken was consider more a luxury food when I was growing up. I came from a dairy farm and we had sheep as well. So lamb not mutton we had at Christmas. Beef was the stable meat My mum would roast chicken with plenty of butter and I do remember very crispy skin. Thank you for sharing
Mmmm....This looks so delicious , healthy and easy to make, as my mouth is watering, as I love French food,and I will be making this for my family. Thank you for sharing your recipe here, and all the best to you.God bless you always.🌹💖💖💖🦋🌷🎀
8:16 I like how you "drench" it over! Yum! I phrase you might like that's used in the Southern USA, I think is the origin, is to "smother" it with sauce. So you'll see recipes that say "smothered pork chops" and it would be smothered or covered with a gravy!
Looks great! And too difficult, one question though, what would be the best white wine to use? Some white wine I have used in the past seemed to cut (curdle) the cream
you can use a chardonnay like chablis ideally use a french wine and the reason cream curdles is either you don’t have enough of it compare to the amount of wine or you cream does not have enough fat content. always use cream with at least 30 percent fat aka heavy cream / full or double cream
Just made it and 1. Very comforting, very delicious. 2. Very fatty but hey, you’re on a french cooking channel, you already know that right? 3. Unless you want to only taste mustard, you have to be very careful, add it gradually, and constantly try it. Mustard is a strong flavor and it’s easy to lose everything else behind it. Other than that, unless you hate mustard, I don’t see how this can disappoint. Thanks FCA for another great video, and a special thanks to David for bringing it up!
WHICH SIZE SAUTE PAN? Great video and I'm now shopping for a nice saute pan. The one featured in this video, is it the 1.9 qt (7.9" x 2.4")_or the 3.3 qt (9.4" x 3.0")? Merci d'avance!
I stumbled on a recipe like this using leftovers in my fridge. I sliced the chicken at the end and mixed it all with some pasta. Was a meal I won't forget
Perfect! At the mo we are travelling through NZ, little kitchenettes here and there so I decided to have sth simple and "one-potty" and this recipe was adorable. Thanks!!
I always learn so much additional information from your videos thanks to your explanations and instructions. This looks delicious … definitely giving it a try.
I have 2 questions. What is the benefit or reason for choosing white pepper in a dish over black? I see it in a lot of recipes but I've never actually seen/noticed it in a store. Also, what type of cream is used here?
@frenchcookingacademy, does it need to use a braising pan, or is the farm pot okay? (I can’t remember the actual name, but it’s a bowl-shaped pan with high sides and a flat bottom). I used it for a roasted whole chicken before.
My daughter and I thoroughly enjoyed making this recipe. Neither of us fell in love with the dish, and we probably won’t make it again. Can’t wait to try a few more of your recipes!
Merci pour cette recette que je fais mais sans les jaunes d'oeufs.. C'est une bonne variante que je vais m'empresser de tester. Connaissez vous le poulet Gaston Gérard ? une recette typiquement bourguignonne avec vin blanc, paprika, moutarde, crème et comté... C'est délicieux ! Peut être pourriez vous la proposer ?
I believe in addition to copper helping to get an even sear, the heat distribution makes it generally easier to evenly cook (or not overcook) just about anything. Alot of people especially like copper for sauce pans.
Looks like another great recipe Chef. Looking forward to having it for Sunday dinner. Made it and I'd recommend at least 3 TBs of Dijon served over Basmati rice with broccoli. Very good recipe.
i'm going to make it tonight, but my pan isn't as good as his. just wish the video showed a little bit more like how he puts the lid on but not a big deal.
Good info on the copper cookware. I always wondered why it's so expensive but this video provides a graphic depiction and explanation with a crowded pan.
Hi chef, I think maybe is the butter helping it brown more than oil? Also, will this copper pan work as well on electric and induction? Please let me know I cook on TH-cam and the hardest thing is I can't sear properly on electric, any info would help. Thank you. Great channel, I am making your Dijon, and I followed your recipe including a hand crush in mortar and pestle, I bought. Thank you,😊 Jeanine
Simple and easy one pot dish. Use true Dijon mustard for the best results 😋
Thank you!!!!
Maille sell a Dijon mustard with honey in it - it adds a delightful hint of sweetness to mustard sauces. It also makes a good salad dressing when mixed with oil, vinegar and seasoning.
I use Edmond Fallot Moutarde de Bourgogne to make mine, hard to find in America, good thing I’ll be back in Burgundy in June! Need to pick up some! It’s the ultra premium version of Dijon mustard, the only one with a protected appellation, ensuring that the mustard seed comes only from the Burgundy Region, which is where Dijon is. It is stronger than the average Dijon.
Why keep it warm in the oven when you will put the chicken back in the pan to emulse in the sauce? It will already warm up in the pan, oven sounds useless.
@@CHULOOTJEyou do you
Watched the video this morning, made the dish this evening. Might be my new favourite way to cook chicken!
I used upper thigh though, ‘cus I think it’s a wonderful cut!
Gave it a few minutes under the salamander to crisp it up. Worked wonders!
The sauce was mustardy and rich and along with the potato puree and a salad of cabbage and green beans with a nice buttermilk dressing, the balance was perfect!
One of the easiest and best dishes ever!
Cooked this meal last night. It's easy and wow. My guests stopped talking and just put their heads down and ate.
I did add garlic.
Thanks once again for a brilliant, authentic, simple, tasty meal.
One addition I like, a tart apple..start roasting with the chicken..it dissolves and mixes into the sauce. Delicious.
do you fry it with the chicken? at what point in the video do you add it i'd love to know :)
Second time making this recipe.
My wife liked it so much the first time that she invited her friends for diner.
For the second time, I used half butter and half duck fat. This greatly enhanced the flavor and for some reasons it made the chicken skin more brown and crispy compared to the pure butter version.
Wife’s friends enjoyed it.
Nice and a great idea.
I think i will try little flour on the chicken since i love fried flour on chicken.
Duck fat has an elegant rich flavor that pairs with so many savory dishes
I’ve been using Epic brand organic pork lard for frying my Mexican rice (rinse well, dehydrate in oven on a cookie sheet) and wow, what a flavor difference! The right fat helps every dish..!
They’re your friends now!
Thank you for doing this beautiful dish for us! I made it and I also used Cayenne pepper but with black pepper. I don't like white pepper. I also used freshly cracked GREEN pepper corns. At the end I added a touch of French Tarragon. Delicious! This will be one of my "go to comfort foods".
I also served it with creamed potatoes and also a saute' of Swiss Chard.
Love your channel and have been subscribed for years. I've enjoyed watching you grow in your experience and professionalism. Bravo to you, Stefan!
Your the Real Deal! Mis En Placeat its finest🤙
I went to Culinary school in 93-95 and your taking me back!!!
Appreciate ya Chef🍻
I love this channel. He's French loves butter passionate about food. Generously shares his passion. Thank you. I will make this chicken dish in honour of my mother. She loved butter, cream and chicken. Chicken was consider more a luxury food when I was growing up. I came from a dairy farm and we had sheep as well. So lamb not mutton we had at Christmas. Beef was the stable meat My mum would roast chicken with plenty of butter and I do remember very crispy skin. Thank you for sharing
I made it a few weeks ago. It was absolutely delicious! I’m making it again today and I’m so excited!
Add a dash of Tarragon?
That’s a good idea! I made it with only bay leaves and thyme leaves, and it came out DELICIOUS. 😋
Everything Dijon is delicious! Made this dish, and it delivered as expected. Delicious! Thanks.
I just made this.
thank you for posting this.
seriously, it was SO good, SO perfect.
Thank you Sir. I have always admired the french way of cooking but never tried. New subscriber today
GET THE BOOK! It has great recipes. Lots of work put into it. Wonderful.
It looks to be a beautifully balanced sauce I shall try to copy that beautiful dish
Made it again tonight. Things change, the tastes change as I add more or less mustard. Love it every time. Thanks
Mmmm....This looks so delicious , healthy and easy to make, as my mouth is watering, as I love French food,and I will be making this for my family. Thank you for sharing your recipe here, and all the best to you.God bless you always.🌹💖💖💖🦋🌷🎀
8:16 I like how you "drench" it over! Yum! I phrase you might like that's used in the Southern USA, I think is the origin, is to "smother" it with sauce. So you'll see recipes that say "smothered pork chops" and it would be smothered or covered with a gravy!
Smother comes from Old English “Smorian”, which means to suffocate. It’s been in English since the 13th Century.
A beautiful, simple dish. Thank you
I tried this 12 h after the video was posted. Definitively one my best 2024 dishes ❤. Thank you Stephane.
I made this tonight and it was delicious!!! My house smells so good too. Can’t wait for my husband to get home. He will love it 🥰
Made this tonight and it was great. Added a little honey to sweeten the sauce.
I cooked up a similar dish yesterday. Used garlic, parsley, leeks, honey and orange juice as well as the Dijon mustard. It was delicious.
New to your channel! It seems so delicious ! I will try it today ! Thanks a lot ! ❤
OMG !!! That is so delicious. Would love either a baguette or some Basmati rice to go with it. Thanks to whomever gave you this recipe. Amazing dish !
I've made it and it was really nice. Thanks for these lovely recipes
I cooked this meal like three or four times and it gets better and better each time :-) Thank you very much for the recipe
I made this with rice and tomato tian on the side. Very good recipe
❤❤❤ look delicious. I will cook for my kids. Many Thanks for sharing. Have a nice weekend!
Looks great! And too difficult, one question though, what would be the best white wine to use? Some white wine I have used in the past seemed to cut (curdle) the cream
you can use a chardonnay like chablis ideally use a french wine and the reason cream curdles is either you don’t have enough of it compare to the amount of wine or you cream does not have enough fat content. always use cream with at least 30 percent fat aka heavy cream / full or double cream
Thank you! @@FrenchCookingAcademy
@@FrenchCookingAcademy😊
Excellent - will get your book. I made your sauce Bearnaise recipe a while back which was superb.
Made this dish tonight, family loved it, used fresh herbs from my garden. The sauce was fun and easy to prepare following your directions
Wonderful to enjoy simple n nice food which do not to hv too many spices but yet taste yummy 🎉
Thanks
thanks a lot for support hope you try the recipe 🙂👍
Just made it and 1. Very comforting, very delicious. 2. Very fatty but hey, you’re on a french cooking channel, you already know that right? 3. Unless you want to only taste mustard, you have to be very careful, add it gradually, and constantly try it. Mustard is a strong flavor and it’s easy to lose everything else behind it. Other than that, unless you hate mustard, I don’t see how this can disappoint.
Thanks FCA for another great video, and a special thanks to David for bringing it up!
WHICH SIZE SAUTE PAN? Great video and I'm now shopping for a nice saute pan. The one featured in this video, is it the 1.9 qt (7.9" x 2.4")_or the 3.3 qt (9.4" x 3.0")? Merci d'avance!
I stumbled on a recipe like this using leftovers in my fridge. I sliced the chicken at the end and mixed it all with some pasta. Was a meal I won't forget
I really appreciate you taking the time to walk through the experience of the first tastes
Can't wait to make this with mash and asparagus for Sunday night 😋.
Hi. Very Very Tasty and delicious recipe Thanks. Goodbye.
Delicious. It was a hit for my family. Thanks for posting
What cream did you use? Thank you for this channel
Dijon mustard has cayenne in it already so it goes well apparently 😉
Great recipe and I appreciate your suggestions. I already have all the ingredients on hand and can make this tonight.
Perfect! At the mo we are travelling through NZ, little kitchenettes here and there so I decided to have sth simple and "one-potty" and this recipe was adorable. Thanks!!
I always learn so much additional information from your videos thanks to your explanations and instructions.
This looks delicious … definitely giving it a try.
I tried this dish last night, it was wonderful and so easy to make. Thank you.
So easy. So delicious! Just made it. Merci! 🎉
wow really that was fast 🙂👨🏻🍳
I have 2 questions. What is the benefit or reason for choosing white pepper in a dish over black? I see it in a lot of recipes but I've never actually seen/noticed it in a store. Also, what type of cream is used here?
I tried this recipe, it was good. Make sure to keep the sauce thin since it is very rich.
@frenchcookingacademy, does it need to use a braising pan, or is the farm pot okay? (I can’t remember the actual name, but it’s a bowl-shaped pan with high sides and a flat bottom). I used it for a roasted whole chicken before.
I think this sauce will be good on white fish like snapper or halibut ... what do you think ?
yes i think it would work well but you would need to use fish fumet to make the sauce 👍
Thank you
@@FrenchCookingAcademy
Exceptional demonstration !
thanks a lot
Delicious!
Ouuu can’t wait to have your cookbook chef!
How would sage go with it?
If you use pork, sage might go quite well with it. Only one way to find out!
Pink peppercorns are the magic ingredient in a Dijon based crème sauce.
Love this man
Looks yummy. Do you have a preferred brand of Dijon mustard you use?
Maille is usually the popular one in France :)
maille is good place to start but if you can get dijon in a deli shop you will find better ones that said the moutarde de Meaux is equally great 👍
Edmond Fallot is delicious
Delicious. Thank you
what is an "esaret" pepper? or did the captioning miss the word you used? (it was the alternative you used for cayenne)
It is Piment d’Espellette, a spicy pepper from the Basque Country of France.
My shameless confession :
I watch your channel not for the food, just to see you.
Lots of love from Sri Lanka 😂😂❤❤
Good recipe. Will try.
Do you take the pan off the heat when you add the eggs and mustard?
yes or turn the heat off to avoid cooking the egg yolks
I’ll try this with my induction stove which has incredibly precise heat control.
My daughter and I thoroughly enjoyed making this recipe. Neither of us fell in love with the dish, and we probably won’t make it again. Can’t wait to try a few more of your recipes!
It is easy-peasy.
What was wrong with it?
❤ perfect weekday dish. Thank you! Always need ideas.❤️
same here love lobster my favorite fish
You are a talent!!!
Nice job!
Looks delicious!
Merci pour cette recette que je fais mais sans les jaunes d'oeufs.. C'est une bonne variante que je vais m'empresser de tester. Connaissez vous le poulet Gaston Gérard ? une recette typiquement bourguignonne avec vin blanc, paprika, moutarde, crème et comté... C'est délicieux ! Peut être pourriez vous la proposer ?
I’m wondering what the purpose of the egg yolk is for? Is it too thick in the sauce more. I too prefer not to use egg yolk.
Il a une recette de poulet Gaston Gérard qui date d'un ou deux ans.
I have made this with pork and I like to use tarragon.
Lovely 😊
I believe in addition to copper helping to get an even sear, the heat distribution makes it generally easier to evenly cook (or not overcook) just about anything. Alot of people especially like copper for sauce pans.
If you know French techniques it doesn't not really matter !😂😅
Oh shut up.
This is advice for people who are home cooks and still learning, save the trolling please. It’s not a good use of your time.
You sound like an advertisement.
There is a learning curve with copper, but once you stop burning eggs,you will never go back.
Thank you brother 🎉
Looks like another great recipe Chef. Looking forward to having it for Sunday dinner.
Made it and I'd recommend at least 3 TBs of Dijon served over Basmati rice with broccoli. Very good recipe.
A very enjoyable dish to prepare. Looking forward to trying it either a white wine.
always good i might give this a go, thanks,man that pan looks very nice
Thank you! I will make this on Sunday!
i'm going to make it tonight, but my pan isn't as good as his. just wish the video showed a little bit more like how he puts the lid on but not a big deal.
Fites simple! Merci Mon Ami !
J’essaye de faire ❤
Is the coating on the copper pan safe for food? Just wandering, why cover it with coating, why not just use it without the coating?
I was going to cook this but I figured I'd just watch the video again.
Just what I was looking for. I'm making it today.
Perfect 🇬🇧🏴🔥
recommend asparagus or string bean side?
Sweet paprika 😊
J'adore ta chaine.
Good info on the copper cookware. I always wondered why it's so expensive but this video provides a graphic depiction and explanation with a crowded pan.
Hi !!! It looks delicious but I cannot have milk or cream. Any substitute you suggest ???
I make dijon chicken from a recipe in an old James Beard book. James's recipe is baked with mushrooms
This reminds me of a rabbit stew I had about 25 years ago: mustard cream, mushrooms and peas. One of the best things I’ve ever eaten in my long life…
I prefer iron cast and Dutch oven, it keeps the heat even longer
Thank you for this nice recipe ☘️💐🌿
What do you guys think about making this with pork tenderloin?
I was actually thinking the same thing, I think it would be awesome
@@Belenus3080 made it the other day and it turned out great! So go for it :)
I found my, expensive, copper pan was a pain, everything stuck to it. Haven’t used it in years. Maybe they have improved!
Nice pan ❤
Cast iron works just as well!
Looks delicious! I may try it with mushrooms too :)
Hi chef, I think maybe is the butter helping it brown more than oil? Also, will this copper pan work as well on electric and induction? Please let me know I cook on TH-cam and the hardest thing is I can't sear properly on electric, any info would help. Thank you. Great channel, I am making your Dijon, and I followed your recipe including a hand crush in mortar and pestle, I bought. Thank you,😊 Jeanine
I love chicken Dijon and pork Dijon.