POULET À LA MOUTARDE
- Richard Rodriguez
- Jun 8
- 2 min read
Mustard chicken with potatoes, pancetta and shallots.
Chicken roasted over potatoes, pancetta, shallots and stock while the Dijon melts into everything. The potatoes underneath soak up all the chicken juices and flavour from the tray.
This is definitely not traditional… just my version. So apologies to France 👊
And yes, I know leeks don’t traditionally go in it either, but I had one that needed using up… so why not?
Ingredients
• 2kg potatoes
• 1 large leek
• 2 large echalion shallots (or onions)
• 1 tbsp dried thyme
• 160g smoked pancetta
• 500ml chicken stock
• 1 whole chicken (around 2kg)
• 2 tsp Dijon mustard
• 1 tbsp whole grain mustard
• 150g Boursin garlic & herb cheese (you can use less if you prefer or swap for any cream cheese)
• Handful of fresh parsley
• Extra-virgin olive oil
• Salt & black pepper
Method
Peel and cut the potatoes into wedges and add to a large ovenproof dish.
Slice the leek and shallots and add to the dish along with the thyme, pancetta, salt, pepper and a good drizzle of olive oil. Mix everything together then pour in the chicken stock.
To spatchcock the chicken, turn it over and cut along both sides of the backbone using kitchen scissors, then remove it. Turn the chicken back over and press down firmly on the breast to flatten it out. Or just ask your butcher to do it for you 👊
Lay the chicken on top of the potatoes, smother the top with Dijon mustard and season well with salt and pepper.
Roast in a preheated oven at 200°C for around 1 hour or until the internal temperature reaches 74°C. What I do though is remove the chicken once it reaches around 67°C, then let it rest as it will continue cooking and rise to temperature.
Whilst roasting, baste the chicken a couple of times with some of the beautiful cooking juices.
Once out of the oven remove the chicken from the dish and set aside to rest. Place the dish on the hob over a low heat and stir through the whole grain mustard, Boursin, chopped parsley and a few good turns of black pepper.
Serve with a simple side salad and a nice cold white wine 🍷