Poulet au Lyonnais/Chicken in Dijon Cream Sauce

This is a wonderful dish, which reflects the rustic cuisine of the Lyon region perfectly. The use of Dijon mustard is a must.

Should you want to lighten it up a bit, you may also use plain Greek style yogurt instead of the sour cream, but be careful as the yogurt tends to break if cooked too much. It won’t affect the taste to much, but the sauce will be less pristine and authentic.

8 Chicken Thighs with bone in
4 Tbsp Butter
1 Large Onion chopped
16 oz of Mushrooms, sliced in half
1 Shallot minced
1 cup of Chicken broth
1 pint of Crème Fraiche or Sour Cream
1 pint of Heavy Cream
1/2 bunch of fresh Tarragon, chopped
1 cup of White wine
3 Tbsp Dijon Mustard
Salt and Pepper to taste
Egg Noodles
Salt and pepper the chicken breasts on both sides. Heat the butter in a heavy sauce pan which is able to hold all of the chicken breasts. If you use a smaller pan, then cook them in batches.
After browning them well, remove them and set them aside and add in the chopped onion and shallot and cook until translucent. Then add in the mushrooms and cook until just softened.

Add the chicken back into the pan and add wine and cook the alcohol off. This takes maybe 3-5 minutes. Then add the chicken broth and simmer covered for 20-30 minutes depending on the size of the thighs.
Add all remaining ingredients (tarragon, Dijon mustard, crème fraiche, heavy cream) by mixing them together in a bowl and gently folding them into the chicken and making sure they are well mixed.
Cover again and simmer gently for a further 10 minutes. While this is finishing, cook your noodles and then serve, by placing on a large plate with noodles, chicken arranged over the top and sauce to finish.

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