Chicken Braised in a Mustard Sauce is Delicious! | Chef Jean-Pierre

Hello There Friends! This recipe revives a classic from the 70s, a time when dishes were rich in flavor and tradition. Chicken Braised in Mustard Sauce, was always a sold-out favorite at my Restaurant. It is a succulent chicken bathed in a tangy, creamy mustard sauce, complemented by the robust flavors of bacon, mushrooms, and aromatic vegetables. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/chicken-recipes/mustard-chicken-recipe/
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Hi dear friends another chicken today one of them I used to make in the 70s for lunch at the restaurant it was a sold out all the time it’s delicious it’s a grainy mustard tagon sauce chicken it’s so amazingly suculent you going to love it remember gives us a

Thumbs up you don’t have to but it’d be nice if you did subscribe to the channel and don’t forget to ring the bell stay tun friends we’re making a brace chicken with a tago and mustard sauce [Applause] okay friends I show you how to make this

Thish is delicious I got bacon going you know bacon always number first always always always always always and then we’re going to put some and and why why because we need the we’re going to get the fat we’re going to use the Bacon fat smells

Amazing I got about a I don’t it’s about uh a cup and a qu a cup and a half of onion you know I’m amazing people oh you got to measure the onion m i mean if you have a cup and a half for a cup and 3/4

You think it’s really going to change you know I like your dish but babbe less on so look guys we’re going to saute them on and um and then we’re going to put uh we’re going to put some mushrooms in there and you know when I did a

Sauteed mushroom I told people all the time when you sauteed mushroom with on your shallots you got to get rid of the water of the mushroom when you saute them they thin you got to get rid of that water it’s easy to do when you’re doing a

Braze a dish where you’re using M mushroom when you’re brazing them meaning it’s going to be in a wet environment in a moist environment you must cut them in quarters if they if they’re big you cut them in quart if they’re small you cut them in quarters if they big you cut

Them in sixes or eight or whatever it is you make little W and and you can’t get rid of all the water in here there’s nowhere in the world you get rid of all the water in there so you leave it a little bit but they’re going to be

Braided and they’re going to be okay all right so just to reiterate it for all the new new subscriber welcome to the new subscriber um uh in this channel we cook things yeah with onion and bacon and butter and we love it we love it it

Smells amazing so if you landed here by any chance because you’re um you’re a vegetarian stick around stick around you know you probably can figure out how to do it but but I’m not sure but we’ll have to talk about that later so look friends the chicken this smells amazing the uh the

Onion are not caramelized yet but they will in a minute and then I’ll put the mushrooms in there okay so now uh brazing meaning we’re going to braze it I yeah brazing means we’re going to brace it wow I am really good today friends I’m flying good um uh mean is

We’re going to submerge them in in some kind of a liquid wine is always good so look I’m going to take the chicken uh chicken thighs uh skin off skin off I only live the skin friends if I am going to roast the chicken or if

I’m going to grill the chicken in this flour right there friends I have some smoked paprika so I add about three cup of flour and I put about 3 tablespoon of smoked paprika salt and pepper on the chicken and salt and pepper on the flour all right so this is a seasoned flour

We’re going to put that over there let’s make sure the heat is good let’s put the uh let’s look let’s look you see the mushrooms are getting caramelized and now we’re going to put not the mushroom did I say the mushroom I made the onion now we’re going to put

The mushrooms and we’re going to try to get rid of as much of the water as possible and the best way to do that is going to be to put a salt and I always forget to get it ready I am going to put uh I have an onion salt

Somewhere yes my onion salt is delicious I’m telling you it’s amazing put onion salt in there and that’s going to help us draw the water of the mushroom all right so we’re going to let that happen you’ll see you see and we’re going to saute the chicken and I’m we’re going to make

Everything this is going to be very simple this is not a complicated dish not a complicated dish you know I try not to do complicated things I try to make things simple than everybody can do let’s get rid of the flow let’s saute the chicken and we’re going to get it into

This beautiful golden brown okay so and then we’re going to continue sautéing all this this is not complicated so bone in and uh this R enough it’s supposed to be oh yeah right bone in skin off skin off why why skin off because at the end

Of the day the skin if you braze it which is exactly what we’re going to do here if you braze it the skin is going to get soggy I don’t know about you but I don’t like soggy skin I don’t like sgy skin so I with a

Flour at least I get a nice little crost plus you know what we’ll use that flour friends to thicken things to thicken the sauce it’s a little crowded in here what do you think it’s a little crowded I always tell everybody don’t crot the pan and here I am cring the

Pan you know I tell you to do things and sometime I don’t do them sometime sometime I wonder about me but it’s okay I’m having fun I hope you’re having fun too all right friends look we’re looking good if you could be here you smell you would like wow you’re

Not kidding it smells amazing right jack it really smells amazing and I haven’t put anything smelly yet anything smelly anything fragrant yet that’s what I meant to say not smelly uh look look look look it’s happening in there it’s happening Jack you showing them can you show them look

I want to show them look look what’s happening with the mushroom friends you see right there nice caramelization over there that’s what we want all right so now we’re going to put some flavor oh hey let’s check the chicken I’m doing all this stuff and I forget it to check

Oh no that’s okay it’s getting there it’s getting there I don’t want to mess it up it’s not good to mess up when you’re on camera there we saying I’m not on camera I’m at home yeah you good good look look a little bit of garlic here friends a

Tablespoon of garlic okay measure carefully tablespoon of garlic you know I had a half a bell pepper red bell pepper I cut it in julen you don’t have any don’t put it in but if you have it you’ll see it looks good how long do we cook this

For until we smell the garlic and how long is that going to be I don’t know we’re going to found out together this is really simple to do friends you’re going to love this um oh Ginger I want to put a little ginger in there you

Don’t have to put ginger in there but I was in a mood for it this is a microplan grader for ginger chocolate and cheese it’s not a regular microplane gra okay you put the ginger on top not like when you do Citrus I said that because

Somebody said the other day oh the chef used the uh microplane quor the wrong way no okay I’m smelling the garlic what do I do put a little wine in there put a little wine carefully measure it’s very important you measure things carefully for friends let’s see what we got here okay

We’re getting there friends you see you see all right it’s very important we give a color look look it’s very important we make this pretty friends it’s going to be delicious and then I’m going to put some uh taragon I love taragon this recipe is a a taragon mustard sauce so I’m going

To put a taragon on if you don’t find taragon if you don’t like taragon don’t put it in oh I’m not going to make that recipe I don’t likeo use Sage use thy use basil use whatever you want what is it and don’t go it the Tho Chicken Go of

The basil chicken you know what I’m saying it’s not that big of a deal it’s just a nerve all right friends we’re going to continue sting this until it’s beautiful golden brown we’re going to let the wine Reduce by half and then we’ll come back I’ll be back in a

Minutes okay friends look the wine has reduced by half at least by half remember try to get a good wine if you can if you can afford it if you can’t uh because you don’t drink wine then put it St put a chicken stock put a vegetable

Stock whatever whatever you got to put some kind of liquid in there okay so look the chicken looks beautiful and um we’re going totically put it in there so they all fit and uh and and then we’re going to put the chicken stock on top of it and

Like and uh you got to put some kind of liquid and chicken stock is is perfect for this and uh we’ll put all all that in there friends now we could also uh deglaze this Pand a little bit with a little bit of wine let that reduce for a second

Clean the pan and then we’ll put a little bit of chicken stock and you’re going to put enough chicken stock to almost cover okay brazing so that’s what we do all right we put the chicken stock in there like this and then friends we’re going to reduce the heat you bring it to

Boil smells amazing it’s really smells amazing so what you do now see good right there we want to put it all in there um and then then what happens is you clean your pan it’s a lot easier to clean the pan here with all the goodies

See look put it all in there there you go all that in there voila all right so now friends oh reduce the heat it’s going too fast reduce the heat reduce the heat you want to cook it slowly bloop bloop bloopo if you don’t want to worry about it on the

Stove if you don’t want to worry about it on the stove you can pop it in the oven 375 this will take about an hour an hour and 15 minutes otherwi you do it on a stove just keep an eye on it you know make sure it goes slowly bloop bloop

Bloop bloop and then we’ll serve it with um Pearl couscous when I’m done this is a very simple dish to make and I’m telling you that sauce is lick licking your fingers I’ll be back in a minute when it’s cooked and uh we finish the couscous real quick and

We’ll add some spinach toward the end I’m going to add some spinach all right spinach Le leaves right there I won’t even cut them I think they’ll go fine in there it’s going to be delicious be back in a minute okay friends bit about uh uh

I would say 30 minutes we still got a few more minutes to go but we have a few things that we need to do so first I want to show you I’m going to make a little Pearl couscous you can do a pasta

You can do like an oo pasta you can do a quinoa you can do whatever you want it’s just a quick a quick little uh uh uh we call it a couscous but it’s not really a couscous it’s a uh um it’s a r pasta It’s got all kind of different

Name is cuscus and all that uh it’s just a round pasta it’s really really cool as delicious I like the texture of it I cook it like a cook pasta ex except I keep it very very ente so then I can finish cooking it at the last minute in

A in a Fred pan with butter olive oil you know depends what it is today’s butter and um so we’re going to we’re going to saute it with very simple you know like I said pasta would be perfectly fine uh we’re going to put a little bit of uh shallots I got

Shallots in here you know have shallots then you use onion a couple of onions in there that’ be great uh just a little bit of shallots and shallots are like uh uh Ono in a way we saute them first a little bit this is really simple everything is

Very small I’m going to put some B pepper but look if you see very very small because the grain of uh the grain they’re not even a grain you know they’re the the round pasta are very small so you don’t want to put big things in there so you want to put very

Very small so you put a little bit of uh red bell pepper um Julien very small Julian almost like a brunoise if you would want to be a a specific of the ter and then we’re going to put a little bit of garlic toward the end and a little

Bit of parsley and it’s very simple and we’re going to serve this with this now this friends if you look at it it’s a little liquid you see chicken is almost down smells amazing it’s a little liquid if I want a sauce then I got to make a

Little thicker and since I have about 10 15 minutes more to go it’s perfect time for me to add a little flour now if you have a a cooked R cooked R for those of you that don’t know about the cook R I made a video uh a little while

Ago uh on a a r and how to thicken everything and um and I talk about that a cooked roof if you if you have one that’s a good time to use it if you don’t have one you want to put a little flour or little corn stash would work

Fine star it’s fine AR tapa powder there a bunch of thickener you could use and but if we’re going to put flour then we have to cook it okay so uh you can put at the beginning and oh you can put it at the beginning and don’t worry about

It except if you do that friends then you have to worry about it while it’s cooking then the flour doesn’t stick in the bottom I need a whisk I need a whisk I was trying to pull it off without the Whisk but uh it doesn’t work without it

So so just a little flour in here so so we incorporate it with a strainer so then we don’t have any lumps okay nothing we do is complicate it and that incorporate the flour a little bit you see some people diluted in water you

Know what I think of water not much so I don’t want to put it in there and this will do it this will be perfect you see but the lump are staying right here you see and uh what I’m doing this let me put a little bit of a of the cooked pasta

Couscous in a in a pot let’s put some salt and pepper and then we’ll probably put on more but toward the end you see and uh let’s see if we have enough flour here we have to be careful we don’t want to put too much but we certainly want to

Put enough maybe I put just a little bit more just a little little bit more friends I want a nice texture remember texture is the conductor of flavor texture the conductor of flavor you put it in your mouth if it’s too liquid it doesn’t work if it’s too thick

It doesn’t work either it has to be the right texture texture is everything in eating too many time people underestimate the importance of of of texture I see it too often I go to restaurant sometime and I eat the food I go you know what they would have been

Really good if they had the right texture but it was too liquid or it’s too thick so it’s really important to have the right texture we’re going to put this in here and let’s see what we got here okay you see you see how much

Better all of a sudden all of a sudden it just all of a sudden it’s just like wow okay so what else do we need in here now two more things let me make sure the heat is not too high we need two more things in this one we’re going to put a

Bit of cream you don’t have to but it’s like you don’t have to drink wine either you do it because you like it same thing here there’s a little bit of cream look not much see little bit goes a long way okay Long Way long long way

Look how beautiful that is look how beautiful that is you see friends now I’m going to do something and you’re going to love the star of the show mustard I’m using a great Pon mustard country mustard there’s a lot of brand out there that make it but I I’m

Used to the great po great po do you remember the commercial the gray p no this is gray P I forgot pardon me would you have any mustard great Pon it even has you don’t have great if you don’t have this one the country mustard here’s the regular mustard you don’t like

Mustard then I can’t help you it’s really an important element here of this dish is a mustard uh we’re going to mix that up we’re going to put a few uh pieces of parity we’re going to put parity here too we’re going to cook this for a few

Minutes for the flour to cook friends and I see in about 10 15 oh Mom here I almost forgot I I want to put some spinach in here those are baby leaves I’m not even going to cut them I’m not even going to cut them they’re small see

Look I don’t need to cut them all right see you in about 10 15 minutes when it’s all done friends all right be back when it’s finished it’s going to be beautiful okay friends another 10 minute went by and this is Tory cook the spinach is cooked

Let’s just plate it cuz I’m hungry I don’t know about you but I’m starving so I know he’s hungry so we’re going to go right there and we’re going to put a little bit of the um uh couscous Pearl couscous in the bottom so it’s a very simple with a

Plate what I want to do oh I put a little butter in there and uh and then you can put a little butter in there too okay nothing wrong with putting butter in there okay nothing wrong with that at all quite the contrary you should put

Some butter in there too you check it out and see let me tell you that sauce friends you can rub that sauce all over your body wait little is not so hot I’m telling you it’s like a it’s amazing it’s just it’s so amazing you can taste the

Mustard and the mustard is is is a star ingredient of the whole dish let me get a spoon without couscous I don’t want to put got I’m good um oh you know what want to just take a t and let’s get a a normal serving depends how big they are it

Could be just one tith right but if it’s a if it’s h if it’s small like those legs were skinny it’s skinny legs and we’re going to put it in here just like this right like this and then let me put that right there and then we’re going to put a little sauce

In there right we’re going to put a little sauce in there you see I love it I love it it’s it’s not too thick it’s not too thin it’s just the right consistency for the couscous look at this friend look at this is that gorgeous you like it is that beautiful I’m telling

You I’m telling you look at this you have it with the couscous right there you know how good that’s going to be you know what we need is a sprig of um of of taragon cuz taragon is the star of the show let me see if I got one that’s the

Problem I may not have one oh no no I think I got it I got it remember friends for those of you that have never seen the video how I keep my herbs I keep them like that see I got this we call it a fish container tyer Weare type

Container right and I got all my herbs in here all the herbs that I need for the week so I got the hey look at that look look how beautiful that is look at is that gorgeous you take it right there and you put it right there

Friends look like there’s a tree in there now maybe it’s still too big but you got the idea this the best way to keep your herbs right you put a pepper tow in the bottom you put your herbs in here whatever herbs you’re going to need

For the week or two weeks last a long time this this Rosemary has been here for two weeks it’s been here for a week the chives don’t last very long the tagon yeah last look you put it right here another towel and then you you moisten that moisten right and then you

You close it really tight and you your your cover if you did it right this is the cover you see look it’s got water in there because of the moisture so you keep everything nice and moist you see friends voila look a child could do this voila another quick little tip for all

Of you friends I haven’t eat it yet yet but don’t worry cuz I got all this so I want to test it let’s see how good it is okay the meat comes off look really easy see look at it comes out perfect I love it it’s going to be delicious maybe I’ll um

Oh yeah mhm the sauce right there this is the bite right there oh fine you got to make this it’s really am it was so simple we have so many chicken recipe which sure why the chicken could work we got a new one we’re working on a

New Concept really cool W thanks for watching I hope you enjoyed it remember if you like the video give me a thumbs up don’t forget to subscribe to the channel so many people millions of people that watch that are not subscriber we need a new subscriber and

Don’t forget to ring the bell thanks for watching Friends wow this is delicious and this is an old classic Jack you know it’s come from a tagon chicken that I used to do at the restaurant and uh and ton master sauce that’s like such an old plastic and it’s so delicious and it’s such a shame amount of diet because I

Want to eat all of it all right we’re good to go yeah you’ll eat it yes that’s good