France is synonymous with culinary excellence, but some of its most beloved dishes come from the humblest origins. Chicken Fricassee avec Moutarde is one such example—a creamy mustard chicken dish with roots in rustic peasant kitchens that has become a staple of French home cooking. This is a dish that feels sophisticated but is simple enough for a weeknight dinner. Whether you’re a seasoned Francophile or just looking to try something new, this recipe is a perfect introduction to French comfort food.
When I first came across this recipe, it was in French with metric measurements. Luckily, I took four years of French at Immaculate Heart High School and I have a* scale that can do multiple units of measure. I was on the phone with my friend who loves French food when I was making this and I kept telling her how delicious it was. You have to try this. It is so good!
What Is Chicken Fricassee?
At its core, Chicken Fricassee is a hybrid cooking technique that bridges the gap between sautéing and braising. The chicken is first browned lightly in a pan to develop flavor and then cooked slowly in a creamy sauce. Unlike many stews, which often rely on rich stocks or tomato bases, fricassée traditionally uses white sauces made with cream or milk, often brightened with white wine and aromatic herbs.
This method of cooking was practical for French peasants, as it allowed them to make the most of accessible ingredients while ensuring the meat remained tender and flavorful. Over time, variations emerged, with cooks across France adding local flavors such as mushrooms, onions, or mustard to suit regional preferences.
The Dijon Connection
The addition of mustard in Chicken Fricassee avec Moutarde points directly to the Dijon region of France, a culinary hub in the heart of Burgundy. Dijon mustard is celebrated worldwide for its smooth texture and sharp, tangy flavor, a result of grinding mustard seeds into a fine paste and mixing them with white wine or vinegar.
Dijon itself has a long history of mustard-making, dating back to the 13th century when it became a staple ingredient in Burgundian kitchens. Adding Dijon mustard to a classic fricassée not only elevates the dish with its distinctive zing but also pays homage to this iconic region and its rich culinary heritage.
Some people find Dijon mustard too strong. That’s okay, you can substitute brown mustard. Please don’t use yellow mustard in this dish as the vinegar flavor is too strong. Sweet mustard will not work either.
A Whole Chicken or Pieces?
This is a versatile dish, and you can use either a whole chicken, or chicken parts. I prefer to use a whole chicken because then everyone gets their favorite piece. Being the weird one in my family, I particularly like the back for the chef’s treat, those succulent oysters! However, if you are not comfortable cutting up a whole chicken, feel free to get parts or ask the butcher to cut it for you.
What to Serve with Chicken Fricassee
Since this is a rather high calorie dish, roasted vegetables or salad would be a good accompaniment. We recommend Chardonnay wine for the recipe and also to accompany the dish. Enjoy!
Chicken Fricassee with Mustard Recipe
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Chicken Fricassee with Mustard sauce
Equipment
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Ingredients
- 1 Chicken, whole small
- 1 ounces Butter
- ½ teaspoon Salt
- ½ teaspoon Black pepper, freshly ground
- 1 ounce butter
- 1 Red onion, sliced
- 8 ounces White wine
- 13 ounces Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- Mise en Place
- 1 ChickenIf you did not buy chicken parts, cut the chicken into pieces. This is a good time to use *poultry shears.
- 1 ounces ButterHeat a pan and melt the butter. We like using a *12-inch cast iron skillet because it retains heat.
- 1/2 teaspoon Salt, 1/2 teaspoon Black pepperAdd the chicken pieces and brown, seasoning with salt and pepper.
- You may have to do brown the chicken in batches depending on how large your chicken is.
- When the chicken has browned on both sides, remove it from the pan and set it aside.
- 1 ounce butter, 1 Red onionAdd the remaining butter to the pan and sauté the onion until it is translucent.
- 8 ounces White winePour the glass of wine into the pan and scrape up the delicious fond.
- 13 ounces Sour cream, 2 tablespoons Dijon mustardAdd the mustard and sour cream.
- Whisk the sauce so it is nicely combined. Taste for seasoning.
- Return the chicken pieces to the pan. Turn the chicken around so every piece gets sauced.
- Cover the pan and simmer on low heat for about 30 minutes.
- The chicken is done when it reaches 165 °F (74 °C).
- 1 tablespoon flat-leaf parsleyGarnish with flat-leaf parsley and serve.
