Every Grandma in France Cooks Chicken Like This! Mustard Velouté Sauce Like a Chef!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is more widely available and less expensive.

Sprinkle chicken legs with salt and freshly ground black pepper.

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a frying pan over medium heat.

Place chicken skin side down and fry for 4 minutes until golden brown.

Turn the chicken over and fry for 2 more minutes.

Cover and cook on low heat for 12-15 minutes.

Sprinkle the chicken with lemon juice and set aside.

In a separate pot, bring 400 ml chicken broth almost to a boil.

Melt 40 g butter in the pot.

Add 40 g flour to the melted butter and cook for 1.5-2 minutes to make a roux.

Gradually pour in the hot chicken broth while mixing until smooth.

Add 75 ml dry white wine, 2 bay leaves, and 1/2 tablespoon dry tarragon to the sauce.

Cook the sauce over low heat for 7-10 minutes, adjusting thickness with more broth if needed.

Remove the bay leaves from the sauce.

Stir in 1 tablespoon Dijon mustard and 50 ml heavy cream.

Return the chicken to the mustard velouté sauce and pour some of the fat from frying over it.

Garnish with finely chopped herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens