Poulet à la Moutarde (Gabonese Mustard Chicken)

• Prep time: 30 mins (marinating)

• Cook time: 45 mins

• Total time: 1 hour 15 mins

• Servings: 4

• Country of Origin: Gabon

Description

Reflecting French culinary influence in Gabonese urban cooking, this dish features braised chicken legs coated in a punchy Dijon mustard sauce with caramelized onions and lemon juice.

Presentation

Serve on flat dinner plates garnished with parsley, alongside french fries or steamed jasmine rice.

Ingredients

• 1 kg chicken thighs and drumsticks

• 4 tbsp Dijon mustard

• 3 large onions, sliced into rings

• 3 tbsp vegetable oil

• Juice of 2 lemons

• 3 cloves garlic, crushed

• 1 cup chicken broth

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Rub chicken pieces with 2 tbsp mustard, crushed garlic, lemon juice, salt, and pepper; marinate for 30 minutes.

• Heat vegetable oil in a large skillet and brown chicken pieces on high heat; remove and set aside.

• Add sliced onion rings to the same skillet and cook on medium heat until soft and caramelized (10 minutes).

• Stir in remaining 2 tbsp Dijon mustard and pour in chicken broth.

• Return browned chicken to the skillet, cover, and simmer for 30 minutes until chicken reaches internal cooked temperature.

• Serve hot with caramelized onion sauce poured over chicken.

Optional Variations

• Stir in 2 tbsp of heavy cream at the end for a richer sauce texture.

Cooking Tips

• Caramelize onions slowly on medium-low heat to unlock natural sweetness that balances Dijon acidity.

Nutrition Facts (Per Serving)

• Calories: 470 kcal

• Carbohydrates: 11 g

• Protein: 44 g

• Fat: 28 g

• Saturated Fat: 6 g

• Sodium: 780 mg