Chicken with Mustard Cream sauce

Chicken with Mustard Cream sauce
Prep Time: 20 mins Cook Time: 45 mins Servings: 4
Chef: @cookingwithmaddog

  Comfort food doesn’t get better than this. Our gluten-free creamy herb and mustard chicken is made using free-range chicken thighs from The Butcher Shoppe, gently simmered in a rich sauce of white wine, garlic, fresh herbs, and a bold blend of mustards. It’s the kind of dish that feels both rustic and refined — finished with a touch of cream and loads of chopped parsley.

We’ve teamed up with @cookingwithmaddog, who brings this dish to life with his signature style and no-fuss approach. Whether you’re cooking to impress or just after a flavour packed midweek meal, this one hits all the right notes.

Follow @cookingwithmaddog, for more recipes 

Ingredients

  • 1 whole chicken, broken down (or ~6 bone-in chicken thighs)
  • 1 cup cream
  • 2 tbsp Dijon mustard
  • 2 tbsp wholegrain mustard
  • 1 cup white wine
  • 1 litre chicken stock (homemade if possible)
  • 5 cloves garlic, crushed
  • 4–5 French shallots (about 2 cups), thinly sliced
  • 1 cup chopped Italian parsley
  • ½ cup fresh thyme
  • ~10 fresh sage leaves
  • Olive oil
  • Salt and pepper, to taste

Method

  1. Start by breaking down a whole chicken into parts or using about six bone-in, free range chicken thighs from The Butcher Shoppe for rich, tender meat. Heat a heavy-based pan over medium-high heat with a splash of olive oil. Season the chicken generously with salt and pepper, then brown the pieces in batches until beautifully seared. Avoid overcrowding the pan to get that perfect golden crust without overcooking.
  2. Remove the chicken and set it aside. If there’s excess oil, pour some off, then add sliced shallots to the pan. Cook until soft and fragrant, about 3–4 minutes. Add crushed garlic and cook for another 1–2 minutes to build a flavourful base.
  3. Turn up the heat and pour in white wine, reducing it until almost all the liquid has evaporated, concentrating the flavours. Lower the heat to medium and stir in smooth and grainy mustards, fresh chopped sage, and thyme — herbs that bring earthy, aromatic depth to the sauce. Pour in rich chicken stock and bring to a gentle simmer.
  4. Return the chicken to the pan, making sure the sauce covers about half the pieces. Partially cover and let it simmer gently, allowing the chicken to cook through while the sauce reduces to a luscious consistency.
  5. Once the chicken is tender and cooked through, remove it from the pan and keep warm. Stir in fresh cream and half the chopped parsley, simmering gently and seasoning to taste. Return the chicken to the pan to warm through and soak in the creamy, herby sauce.
  6. Serve this comforting free range chicken dish with plenty of sauce spooned over the top, finished with the remaining fresh parsley. For the perfect accompaniment, serve with toasted baguette or crusty bread to soak up every last drop of the rich mustard and herb sauce.

Notes

make sure your mustards are gluten free

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